No-Bake Lemon Blueberry Lasagna – A Refreshing and Easy Dessert
If you’re looking for a sweet, refreshing treat that requires no baking, this Lemon Blueberry Lasagna is the perfect choice. Made with layers of tart lemon pudding, sweet blueberry cheesecake, creamy Cool Whip, and a crunchy Golden Oreo crust, this dessert is an irresistible combination of flavors and textures. The best part? You can enjoy it all year round by using frozen blueberries!
Why You’ll Love This No-Bake Lemon Blueberry Dessert
No oven required – Perfect for warm weather or when you need a hassle-free dessert.
Quick and easy – Just 20 minutes of active prep time.
Beautiful layers – A stunning treat that’s as fun to serve as it is to eat.
Make-ahead friendly – Prepare in advance and refrigerate for a delicious chilled dessert.
How to Make No-Bake Lemon Blueberry Cheesecake Lasagna
Ingredients
For the Oreo Crust:
36 Golden Oreo cookies
½ cup unsalted butter, melted
Blueberry Cheesecake Layer:
2 ¼ cups frozen blueberries, thawed
¼ cup Greek yogurt (plain or blueberry-flavored)
5 teaspoons gelatin powder (two 7g envelopes)
⅓ cup cold water
16 oz cream cheese, softened
1 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
2 cups Cool Whip
Lemon Pudding Layer:
2 (3.4 oz) packages lemon instant pudding mix
2 ½ cups cold milk
1 cup Cool Whip
Topping:
2 ½ – 3 cups Cool Whip
6 oz white chocolate bar (for curls)
Step-by-Step Instructions
Prepare the Crust:
Crush the Golden Oreos (including the filling) into fine crumbs using a food processor.
In a bowl, mix the crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9×13-inch deep dish.
Place in the freezer to set while preparing the next layer.
Make the Blueberry Cheesecake Layer:
In a small bowl, dissolve the gelatin in ⅓ cup cold water and let it sit for a few minutes to bloom.
In a food processor, blend the thawed blueberries and Greek yogurt into a smooth mixture.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the vanilla extract and powdered sugar, then mix well.
Stir in the blueberry-yogurt mixture until fully combined.
Microwave the bloomed gelatin until completely dissolved, then slowly pour it into the cream cheese mixture while mixing on medium speed.
Fold in the Cool Whip until everything is evenly combined.
Spread the mixture over the chilled Oreo crust and place in the freezer for 15-20 minutes.
Prepare the Lemon Pudding Layer:
In a mixing bowl, whisk together the instant pudding mix and 2 ½ cups of cold milk.
Stir in 1 cup of Cool Whip until well combined.
Spread the pudding mixture over the blueberry layer.
Freeze for another 5-10 minutes to help set.
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Add the Topping:
Spread 2-3 cups of Cool Whip evenly over the pudding layer.
Refrigerate for at least 4 hours or, for best results, overnight.
Garnish with White Chocolate Curls:
To make white chocolate curls, use a vegetable peeler to scrape along the broad surface of a room-temperature white chocolate bar.
Sprinkle the curls over the top of the dessert before serving.
Storage Tips
Store covered in the refrigerator for up to 5-6 days.
For longer storage, freeze the dessert and thaw before serving.
Final Thoughts
This Lemon Blueberry Lasagna is a show-stopping dessert that’s light, fruity, and incredibly easy to make. Whether for a summer barbecue, a family gathering, or just a sweet treat, this no-bake delight is sure to impress. Try it once, and it might just become your new favorite dessert!
About Author
Welcome to WendyMenuGuide! I’m Alba, a passionate food enthusiast dedicated to bringing you authentic, easy-to-follow, and delicious recipes from around the world. With a love for home cooking and a deep understanding of flavors, my goal is to make every meal simple, wholesome, and unforgettable. Whether you’re a beginner or a seasoned cook, you’ll find recipes that inspire and satisfy.
