Why You’ll Love Blueberry Cream Cheesecake Lasagna Recipe
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No oven needed: Perfect for summer when you don’t want to heat up the kitchen.
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Layered indulgence: A blend of crunchy crust, tangy cream cheese, sweet blueberry puree, and airy whipped topping.
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Crowd-pleaser: Great for parties, potlucks, or any gathering—easy to slice and serve.
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Make‑ahead friendly: Can be assembled ahead, giving flavors time to meld beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs
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Melted butter
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Granulated sugar
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Cream cheese, softened
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Heavy whipping cream
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Powdered sugar
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Vanilla extract
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Fresh or frozen blueberries
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Lemon juice
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Cornstarch (optional, for compote thickening)
Directions
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Prepare the crust:
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Combine graham cracker crumbs, melted butter, and sugar.
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Press mixture firmly into the bottom of a 9×13‑inch dish.
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Chill in the fridge for at least 10 minutes.
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Make the cheesecake layer:
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Beat softened cream cheese until smooth.
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Whip heavy cream until soft peaks form.
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Gently fold whipped cream into the cream cheese along with powdered sugar and vanilla.
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Spread this mixture evenly over the chilled crust.
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Prepare blueberry compote:
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In a saucepan, cook blueberries with a splash of water and lemon juice.
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Stir in cornstarch slurry (if using) and simmer until thickened.
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Allow to cool slightly, then spread over cheesecake layer.
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Add whipped topping:
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Whip additional heavy cream with powdered sugar and vanilla to stiff peaks.
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Spread over the blueberry layer.
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Garnish and chill:
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Top with extra fresh blueberries and optional white chocolate shavings.
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Cover and refrigerate for at least 4 hours or overnight before slicing.
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Servings and timing
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Servings: 12–16 (depending on slice size)
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Prep time: 20–30 minutes
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Chill time: 4–6 hours (or overnight)
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Total time: Approximately 5–6 hours
Variations
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Mixed berry twist: Use a combination of strawberries, raspberries, and blackberries in the compote.
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Lemon zest boost: Add lemon zest to the cheesecake layer for a bright, citrusy kick.
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Chocolate layer: Sprinkle mini chocolate chips onto the cheesecake layer before adding blueberries.
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Graham cracker swap: Use digestive biscuits or vanilla wafers for the crust.
Storage/Reheating
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Refrigeration: Keep covered in the refrigerator for up to 5 days.
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Freezing: Freeze covered for up to 3 months. Thaw overnight in the fridge.
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Serving chilled: Best served cold—no reheating needed.
FAQs
How do I soften cream cheese quickly?
To soften quickly, either microwave it unwrapped in 5‑second intervals until softened, or sit the block in a warm (not hot) water bath for 5–10 minutes.
Can I use frozen blueberries?
Yes—just thaw them and drain excess liquid before cooking to prevent a soggy compote.
Do I need to bake the crust?
No—the butter sets the graham cracker crumbs firmly, so chilling is sufficient.
Can I make this gluten‑free?
Absolutely. Substitute gluten‑free graham crackers or almond flour with extra butter for a naturally gluten‑free crust.
Is it safe to freeze the compote‑topped dessert?
Yes—though texture may change slightly upon thawing, it remains delicious. Freeze before adding the whipped topping for best texture.
Can I substitute mascarpone for cream cheese?
You can use mascarpone, but expect a milder, sweeter flavor compared to tangy cream cheese.
What if my blueberry compote is too thin?
Thicken it by simmering longer or adding a bit more cornstarch slurry (1 tsp cornstarch + 1 tsp water).
How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped between cuts for neat layers.
Can I prepare this in a springform pan instead?
Yes—but for easier slicing and serving, a 9×13‑inch baking dish is ideal.
Can I reduce the sugar?
You can reduce sugar slightly in any layer—just be cautious: less sugar may affect sweetness balance and texture.
Conclusion
Indulge in this stunning no-bake Blueberry Cream Cheesecake Lasagna for a dessert that’s equal parts elegant and effortless. With dreamy layers and make-ahead convenience, it’s perfect for summer gatherings or whenever you want an impressive yet simple sweet treat. Enjoy every creamy, fruity bite!
Blueberry Cream Cheesecake Lasagna
This Blueberry Cream Cheesecake Lasagna is a luscious, no-bake dessert that layers creamy cheesecake filling with fresh blueberries and a buttery graham cracker crust. Perfect for a crowd or special occasion, this dessert offers a refreshing and sweet balance of flavors in every bite. Ideal for anyone craving a unique twist on a traditional cheesecake!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-bake, Layered
- Cuisine: American,
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
- For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Make the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9×13 inch baking dish to form a crust.
- Bake for 8-10 minutes, then remove from the oven and let it cool completely.
- Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, adding vanilla extract and lemon juice. Mix until combined.
- Make the blueberry topping:
- In a saucepan, combine the fresh blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally until the blueberries soften and the sauce thickens (about 5-7 minutes). Let it cool to room temperature.
- Assemble the lasagna:
- Spread half of the cheesecake filling over the cooled graham cracker crust.
- Spoon half of the blueberry topping over the cheesecake layer.
- Repeat the layers: add the remaining cheesecake filling, followed by the remaining blueberry topping.
- Chill:
- Cover the lasagna and refrigerate for at least 4 hours, or overnight, to allow the flavors to set and meld together.
- Serve:
- Slice and serve chilled. Garnish with extra fresh blueberries or whipped cream if desired.
Notes
- You can substitute frozen blueberries if fresh ones are unavailable. Just make sure to thaw and drain them before cooking.
- The lasagna can be made a day in advance to save time.
