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.
Find it online: https://yumfamilyrecipes.com/blueberry-cream-cheesecake-lasagna/
