Description
This no-bake Lemon Blueberry Lasagna features a crunchy graham cracker crust, a creamy, tangy lemon filling, and a delightful layer of sweet blueberries. It’s the perfect refreshing dessert for any occasion, requiring no oven time and always impressing.
Ingredients
Scale
- 2 cups (about 14 full sheets) graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon salt
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (from 3–4 lemons)
- 2 tablespoons lemon zest (from 2 lemons)
- 3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice (for blueberry layer)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (confectioners’ sugar)
- Extra lemon zest and fresh blueberries for garnish
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and salt. Press firmly into a 9×13 inch baking dish. Freeze for 10-15 minutes.
- Make the Lemon Cream: Beat softened cream cheese until smooth. Gradually beat in sweetened condensed milk, then lemon juice and zest.
- Create the Blueberry Layer: In a saucepan, combine blueberries, granulated sugar, 1 tbsp lemon juice, and cornstarch. Cook until thickened. Cool completely.
- Whip the Topping: Beat heavy whipping cream and powdered sugar until soft peaks form.
- Assemble: Spread half of the lemon cream over the crust. Dollop half of the cooled blueberry mixture. Repeat with remaining lemon cream and blueberry mixture. Top with whipped cream.
- Chill: Refrigerate for at least 4-6 hours, or preferably overnight, for best results. Garnish with extra lemon zest and fresh blueberries before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins (for blueberry layer)