Introduction

This Lemon-Blueberry Cheesecake Lasagna is a delightful no-bake dessert combining creamy layers of lemon curd, cheesecake, and fresh blueberries. With a crisp lemon Oreo base and luscious whipped cream topping, it’s a refreshing treat perfect for any occasion.

A square-shaped layered dessert in a clear glass dish showing four distinct layers: a bottom thick purple-blue layer with a smooth texture, followed by a light beige crumbly biscuit layer, then a soft creamy pale yellow layer, and on top another purple-blue creamy layer. The dessert is topped with a thick, snowy white whipped cream layer decorated with fresh dark blue blueberries and small yellow zest pieces. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
12 oz. lemon curd (store-bought or homemade)

3 (8-oz.) packages cream cheese, softened
1/3 cup (38 g) confectioners’ sugar

1 (13-oz.) jar blueberry jam
1 tablespoon fresh lemon juice

48 lemon Oreos
Finely grated lemon zest and fresh blueberries, for topping

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of whipped cream to a medium bowl and refrigerate until ready to use.

Step 2: To the remaining whipped cream, gently fold in the lemon curd until combined. Refrigerate this mixture until you are ready to assemble.
Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar with a handheld mixer on medium-high speed until smooth. Add the blueberry jam and fresh lemon juice, then continue to beat until fully combined.
Step 4: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture. Arrange the lemon Oreos in a single layer to cover the bottom. Spoon half of the cheesecake mixture evenly over the Oreos, then top with half of the lemon curd mixture and spread evenly. Repeat with another layer of Oreos, the remaining cheesecake mixture, and the remaining lemon curd mixture. Finish by spreading the reserved whipped cream on top. Refrigerate for at least 2 hours, or preferably overnight, until well chilled.

Step 5: Just before serving, garnish the top with finely grated lemon zest and fresh blueberries for a bright, fresh finish.

Tips & Variations

For extra texture, add chopped toasted almonds or graham cracker crumbs between layers.
Use homemade lemon curd for a fresher citrus flavor or select your favorite store brand if short on time.

If lemon Oreos aren’t available, vanilla or plain Oreos work well as a substitute.
To make this dessert more vibrant, add a few drops of natural yellow food coloring to the lemon curd mixture.

Storage

Store the cheesecake lasagna covered in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10-15 minutes before serving to soften slightly. It is best enjoyed chilled but can be gently reheated in the microwave for a few seconds if preferred slightly warm, though texture may vary.

How to Serve

A single flat layer dessert with a pale yellow base topped with a thick, smooth white cream spread evenly over it. Scattered across the cream are small, round, dark blue blueberries and tiny bright yellow lemon zest pieces that add contrast. The edges of the dessert are slightly visible, showing the pale base under the cream. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan or dairy-free?

This recipe relies heavily on cream cheese and heavy cream, but you can try substituting with vegan cream cheese and coconut-based whipped cream. Keep in mind the texture and flavor will be different.

Can I prepare this ahead of time?

Yes, this dessert actually benefits from resting overnight in the refrigerator as the flavors meld and layers set. Just be sure to cover it tightly to prevent it from absorbing other fridge odors.