Lemon Blueberry Lasagna Recipe

ByElena Hart
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Introduction

This Lemon Blueberry Lasagna is a refreshing no-bake dessert that combines a crunchy Oreo crust, creamy blueberry cheesecake, and zesty lemon pudding layers. Topped with fluffy Cool Whip and white chocolate curls, it’s perfect for warm days or special occasions.

The image shows a slice of layered dessert on a white plate with a white marbled texture surface beneath. The dessert has four layers: the bottom layer is a crumbly golden crust, the second layer is a thick, light purple creamy filling with small dark specks, the third layer is a smooth, bright yellow cream, and the top layer is fluffy white whipped cream. The dessert is topped with a generous amount of white chocolate curls and a thin slice of lemon standing vertically in the center. A fork sits on the plate near the dessert, and there is some crumb on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 36 Golden Oreo cookies
  • 1/2 cup unsalted butter, melted
  • 2 1/4 cups frozen blueberries, thawed
  • 1/4 cup Greek yogurt (blueberry or plain)
  • 5 teaspoons gelatine powder (2 x 7g envelopes)
  • 1/3 cup cold water
  • 16 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups Cool Whip, divided
  • 2 (3.4 oz.) packages lemon instant pudding
  • 2 1/2 cups cold milk
  • 6 oz. white chocolate bar or block (for curls)

Instructions

  1. Step 1: For the crust, grind whole Golden Oreos with filling in a food processor until fine crumbs form. In a bowl, mix crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom of a 9 x 13-inch deep dish. Place in the freezer to set while preparing the next layer.
  2. Step 2: Dissolve gelatine in cold water and let it bloom for a few minutes. In a food processor, pulse thawed blueberries with Greek yogurt (do not drain excess liquid) until combined; set aside.
  3. Step 3: In a large bowl, beat softened cream cheese until smooth. Add vanilla extract and powdered sugar, then mix well. Fold in the blueberry mixture.
  4. Step 4: Microwave bloomed gelatine until fully dissolved. Slowly pour gelatine into the cream cheese mixture while mixing on medium speed. Gently fold in 2 cups of Cool Whip, mixing until evenly combined. Spread this layer over the chilled Oreo crust. Freeze for 15–20 minutes.
  5. Step 5: In a bowl, whisk together lemon pudding mixes with cold milk until thickened. Fold in 1 cup Cool Whip and spread evenly over the blueberry cheesecake layer. Freeze for 5–10 minutes to set.
  6. Step 6: Spread 2 1/2 to 3 cups Cool Whip on top. Refrigerate for at least 4 hours or overnight for best results.
  7. Step 7: To make white chocolate curls, use a vegetable peeler on the broad side of the chocolate bar at room temperature. Sprinkle curls over the top before serving.

Tips & Variations

  • For a different crust, substitute crushed graham crackers or chocolate wafers instead of Golden Oreos.
  • If fresh blueberries are available, use them instead of frozen for a brighter flavor.
  • To make it extra tangy, add a teaspoon of lemon zest to the lemon pudding layer.
  • Gelatine can be replaced with agar-agar for a vegetarian option, adjusting according to package instructions.

Storage

Store the lasagna covered in the refrigerator for up to 5-6 days. When ready to serve, remove from fridge and allow to soften slightly at room temperature for about 10 minutes. Leftovers can be enjoyed chilled without reheating.

How to Serve

This dessert is a square-shaped layered cake on a white plate with a white marbled background. The bottom layer is a crumbly light golden crust. Above that is a thick layer of purple cream mixed with small darker purple bits, likely berries, giving it a textured look. On top of the purple layer is a smooth, bright yellow layer, followed by a fluffy, white whipped cream layer. The top is covered in many curled white chocolate shavings that add a delicate texture. A silver fork rests on the plate near the bottom right corner, and in the blurry background, there is a stack of white plates with forks and a white bowl filled with dark blueberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of Golden Oreos?

Yes, regular Oreos will work but will give a chocolatey crust instead of a golden one, which changes the flavor profile but remains delicious.

Is there a way to make this recipe dairy-free?

You can try substituting cream cheese and Cool Whip with their dairy-free alternatives, and use a non-dairy milk for the pudding. Keep in mind textural differences may occur.

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Lemon Blueberry Lasagna Recipe

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★★★★★

4.9 from 78 reviews

This refreshing Lemon Blueberry Lasagna is a no-bake layered dessert featuring a golden Oreo crust, creamy blueberry cheesecake layer, tangy lemon pudding, and topped with fluffy Cool Whip and white chocolate curls. Perfect for warm-weather gatherings or as a light, fruity treat any time of year.

  • Author: Elena
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

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 (2 x 7g envelopes)
  • 1/3 cup cold water
  • 16 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups Cool Whip

Lemon Pudding Layer

  • 2 (3.4 oz.) packages lemon instant pudding mix
  • 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

  1. Make the Oreo Crust: Use a food processor to grind the whole Golden Oreo cookies, including the filling, into fine crumbs. In a bowl, combine the Oreo crumbs with 1/2 cup melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13-inch deep dish pan. Place the crust in the freezer to firm up while preparing the next layer.
  2. Prepare Blueberry Cheesecake Layer: Dissolve 5 teaspoons gelatine powder in 1/3 cup cold water and set aside to bloom. In a food processor, blend the thawed blueberries (including the juices) with Greek yogurt until combined, then set aside. In a large bowl, beat softened cream cheese until smooth and creamy. Add vanilla extract and powdered sugar, mixing well. Microwave the gelatine mixture briefly and stir to fully dissolve. Slowly pour the warm gelatine into the cream cheese mixture while beating at medium speed. Add the blueberry mixture and fold to combine, then gently fold in 2 cups Cool Whip. Scrape down the sides to ensure everything is uniformly mixed. Spread this layer evenly over the chilled Oreo crust and return to the freezer for 15-20 minutes.
  3. Make Lemon Pudding Layer: In a mixing bowl, whisk together two packages of lemon instant pudding mix with 2 1/2 cups cold milk until smooth and thickened. Fold in 1 cup Cool Whip until fully incorporated. Spread this pudding layer over the chilled blueberry cheesecake layer. Place back into the freezer to set for 5-10 minutes.
  4. Add Topping: Spread 2 1/2 to 3 cups of Cool Whip evenly over the lemon pudding layer. Refrigerate the entire dessert for at least 4 hours, preferably overnight, to allow the layers to fully set and flavors to meld.
  5. Prepare White Chocolate Curls and Serve: At room temperature, use a vegetable peeler to shave curls from the white chocolate bar. Sprinkle the white chocolate curls generously over the top before serving. Keep the dessert covered and stored in the refrigerator for up to 5-6 days.

Notes

  • Use frozen blueberries thawed completely but do not drain to keep vibrant blueberry flavor and color in the cheesecake layer.
  • For best results, press the Oreo crust firmly and chill before adding the next layers to ensure they set properly.
  • If gelatine is not available, you can substitute with agar agar powder, but adjust quantities accordingly.
  • White chocolate curls can be made in advance and stored in a cool place until use.
  • This dessert is best eaten within 5-6 days for freshness.

Keywords: Lemon Blueberry Lasagna, No-Bake Dessert, Layered Dessert, Golden Oreo Crust, Blueberry Cheesecake, Lemon Pudding, Cool Whip Dessert

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