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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.

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

Find it online: https://thefoodrecipe.com/lemon-blueberry-lasagna-recipe/