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Lemon Blueberry Lasagna

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This Lemon Blueberry Lasagna is a refreshing, no-bake dessert with layers of creamy blueberry cheesecake, tangy lemon pudding, and a sweet Oreo crust. Perfect for summer or any special occasion, it’s as delicious as it is beautiful!

Ingredients

Scale

For Oreo Crust:

  • 36 Golden Oreo cookies
  • ½ cup unsalted butter, melted

Blueberry Cheesecake Layer:

  • 2 ¼ cups frozen blueberries (thawed)
  • ¼ cup Greek yogurt (blueberry or plain)
  • 5 teaspoons gelatin powder (2x7g envelopes)
  • ⅓ cup cold water
  • 16 oz cream cheese, softened
  • 1 ½ cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups Cool Whip

Lemon Pudding Layer:

  • 2 (3.4 oz) packages lemon instant pudding
  • 2 ½ cups cold milk
  • 1 cup Cool Whip

Topping:

  • 2 ½ – 3 cups Cool Whip
  • 6 oz white chocolate bar or block for curls

Instructions

  • Oreo Crust:
    • In a food processor, crush the whole Golden Oreo cookies (with the filling) to fine crumbs.
    • Stir together the melted butter and Oreo crumbs in a bowl until evenly moistened.
    • Press the mixture into the bottom of a 9×13-inch dish and refrigerate to firm up.
  • Blueberry Cheesecake Layer:
    • Dissolve the gelatin in ⅓ cup cold water and set aside to bloom.
    • In a food processor, pulse together the thawed blueberries (with some of the liquid) and Greek yogurt, then set aside.
    • In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
    • Add the blueberry mixture and blend well.
    • Microwave the gelatin to dissolve, then slowly pour it into the cream cheese mixture while mixing on medium speed.
    • Fold in the Cool Whip and mix to combine evenly.
    • Spread this blueberry cheesecake mixture over the chilled Oreo crust. Freeze for 15-20 minutes.
  • Lemon Pudding Layer:
    • In a bowl, combine the instant lemon pudding mix with 2 ½ cups cold milk and whisk until thickened.
    • Add 1 cup Cool Whip to the pudding and whisk until fully combined.
    • Spread the lemon pudding mixture over the blueberry cheesecake layer and freeze for 5-10 minutes to set.
  • Topping:
    • Spread 2 ½ – 3 cups of Cool Whip over the lemon pudding layer.
    • Refrigerate for at least 4 hours, or overnight for best results.
    • To make white chocolate curls, use a vegetable peeler to shave curls off a block of white chocolate and sprinkle them over the top.
  • Serve:
    • Slice and serve chilled. Enjoy this sweet, creamy dessert!

Notes

  • For a fun twist, you can add fresh blueberries or a berry compote on top before serving.
  • Store covered in the fridge for up to 5-6 days.

Nutrition

Find it online: https://easyfoodflash.com/lemon-blueberry-lasagna/