Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat. This recipe uses frozen blueberries so you can make it all year round. Layered dessert with tart lemon, sweet blueberries, goodness of cream cheese, Golden Oreo cookies, and white chocolate curls is irresistible combo. This combo might be my new favourite summer dessert. It’s a true blueberry lemon delight!
Easy No Bake Lemon Blueberry Dessert
In spring and hot summer days no bake desserts are fantastic and this No Bake Lemon Blueberry Dessert is no exception.
If you are craving something sweet and refreshing, how about let’s NOT turn the oven. This recipe is completely no bake and requires only 20 minutes of active time. The longest part is waiting everything to set before serving.
This Lemon Blueberry Lasagna is easy to make, even easier to eat, and fun to serve with all the pretty layers.
How To Make Lemon Blueberry Lasagna
You’ll need:
Golden Oreo cookies- you should place whole Oreo cookies with the filling in a food processor and ground into fine crumbs. No need to remove the filling for a cookie.
Butter-it serves as a glue to hold Oreo crumbs together.
Blueberries- use frozen blueberries. Frozen berries provide nice purple colour. If you use fresh blueberries they will make grayish colour that’s not so pretty looking. The blueberries should be thawed. You can pulse them in the food processor when they are still frozen, but if you add that cold and thick paste into the cream cheese mixture, when you add dissolved, it will clump immediately and you won’t be able to mix it well.
Cream cheese- I suggest using full-fat brick style cream cheese
Cool Whip- You can use thawed whipped topping like Cool Whip (you’ll need about 6 cups) or make homemade whipped cream. Beat 3 cups chilled heavy cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
Instant pudding-lemon flavour pairs perfect with blueberry layer. Pudding should be prepared with less milk than it is listed on the box, but you will lighten it up with whipped cream.
Gelatine powder-dissolve it first in cold water and set aside for a few minutes to bloom, then microwave it or heat on a stove top on a low heat until it is completely melted and liquid.
To make the crust, in a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.
Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.
In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar. Add blueberry mixture and mix to combine.
Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed. Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly. Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.
In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.
Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
Store covered in the fridge up to 5-6 days, or freeze for longer storage.
Lemon Blueberry Lasagna
Prep Time: 1 hour Category: Dessert Method: no-bake Cuisine: American
Description
Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat.
Ingredients
For Oreo Crust:
36 Golden Oreo cookies
1/2 cup unsalted butter-melted
Blueberry Cheesecake Layer:
2 1/4 cups frozen blueberries (thawed)
1/4 cup Greek yogurt (blueberry or plain)
5 teaspoons gelatine powder (2x7g envelops)
1/3 cup cold water
16 oz. cream cheese-softened
1 1/2 cup powdered sugar
1 1/2 teaspoon vanilla
2 cups Cool Whip
Lemon Pudding Layer:
2 (3.4 oz.) packages lemon instant pudding
2 1/2 cups cold milk
1 cup Cool Whip
Topping:
2 1/2 –3 cups Cool Whip
6 oz. white chocolate bar or block-for curls
Instructions
Oreo Crust
To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.
Blueberry Cheesecake Layer:
Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.
In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.
Add blueberry mixture and mix to combine.
Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.
Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.
Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.
Lemon Pudding Layer:
In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.
Topping:
Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
Store covered in the fridge up to 5-6 days.
Notes
You can use thawed whipped topping like Cool Whip (you’ll need about 6 cups) or make homemade whipped cream. Beat 3 cups chilled heavy cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
This recipe uses frozen blueberries to get the nice purple colour of cheesecake layer. If you use fresh blueberries you will get light grayish colour.
