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No-Bake Lemon Blueberry Cheesecake Lasagna

A delicious square slice of Lemon blueberry cheesecake lasagna showing layers of chocolate crust, creamy filling, blueberry swirls, and a bright lemon topping with fresh blueberries.
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Make this stunning, layered no-bake dessert featuring bright lemon flavor, sweet blueberries, and a crunchy Oreo crust. It is simple to assemble for any spring gathering.

Ingredients

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  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 package (14.3 ounces) chocolate sandwich cookies (like Oreos), crushed
  • 1/2 cup butter, melted
  • 1 cup fresh blueberries
  • 1 cup lemon curd

Instructions

  1. Mix the softened cream cheese and powdered sugar together in a medium bowl until smooth.
  2. Gently fold in half of the thawed whipped topping, the lemon zest, and the lemon juice into the cream cheese mixture. Set aside.
  3. Combine the crushed chocolate sandwich cookies and the melted butter in a separate bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form the crust layer.
  4. Spread the cream cheese mixture evenly over the cookie crust.
  5. Dollop spoonfuls of the lemon curd over the cream cheese layer. Use a knife or offset spatula to gently swirl the lemon curd into the cream cheese layer.
  6. Top the lemon layer with the remaining half of the whipped topping, spreading it evenly.
  7. Arrange the fresh blueberries over the top layer.
  8. Chill the dessert in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For a cleaner slice, run your knife under hot water and wipe it dry between cuts.
  • You can substitute graham crackers for the chocolate cookies if you prefer a different crust flavor.
  • This dessert is best served cold directly from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/lemon-blueberry-cheesecake-lasagna/