Meet your new no-bake summer obsession: Blueberry Cream Cheesecake Lasagna. If you’re craving something spectacularly creamy, bursting with sweet blueberries, and delightfully low-fuss, this dessert has your name on it. It layers fluffy ladyfingers (or tender cake slices), rich whipped cheesecake filling, and glossy blueberry pie filling into one irresistible, spoonable beauty. Whether you want a memorable finale for a family cookout or just the ultimate treat to stash in your fridge, Blueberry Cream Cheesecake Lasagna delivers cool, dreamy comfort in every bite.

Blueberry Cream Cheesecake Lasagna Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of simple, well-chosen ingredients create a dessert that looks and tastes so impressive. Each element plays its part, lending something special to the final flavor, color, or texture. Here’s what you’ll need:

Ladyfinger Cookies, Pound Cake, or Angel Food Cake: The perfect base for soaking up all the luscious flavors and creating an ultra-soft, pillowy foundation.
Milk (for dipping, optional): If using ladyfingers and short on time, a quick dip softens them up so you can serve the dessert sooner.
Whipping Cream: Freshly whipped, this gives the cheesecake filling its dreamy lift and creamy texture.
Cream Cheese (softened): Essential for that classic cheesecake tang and body—make sure it’s at room temperature for the smoothest result.
Powdered Sugar: Sweetens both the cheesecake layer and the whipped topping without any grittiness.
Lemon Juice/Extract or Vanilla Extract (optional): Adds a bright, zesty note or a comforting vanilla warmth—pick your favorite.
Blueberries (fresh or frozen): These little gems provide bursts of fruity, purple-blue color and so much flavor.
Granulated Sugar: Sweetens the blueberry pie filling for that classic fruity dessert taste.
Cornstarch: Thickens the blueberry filling so it won’t run all over your layers.
Water or Lemon Juice: Helps simmer the berries into a jammy filling and brings out their natural tartness.
White Chocolate Chips or Curls (optional): For a sweet, creamy garnish that delightfully complements every layer.

How to Make Blueberry Cream Cheesecake Lasagna

Step 1: Prepare the Blueberry Pie Filling

If you’re making the blueberry filling from scratch, start here. Combine 1 ½ cups fresh or frozen blueberries, ⅓ cup sugar, 2 tablespoons cornstarch, and 2 tablespoons lemon juice or water in a medium saucepan. Bring it all to a gentle boil over medium-high heat, stirring often as juicy magic happens right before your eyes. Simmer for 4–8 minutes, just until it thickens up. Remove from the heat, cool to room temperature, and then chill in the fridge until ready to use—it’ll continue to thicken as it cools.

Step 2: Whip Up the Cheesecake Filling

Beat 12 ounces of softened cream cheese with ⅔ cup powdered sugar and your chosen extract (lemon or vanilla both work beautifully) until smooth and luscious. Gently fold in 2 cups of whipped cream, being careful not to overmix. Pop this cheesecake filling into the fridge to chill and set up while you get your layers ready.

Step 3: Prepare the Base Layer

Grab your favorite base—ladyfingers, pound cake slices, or angel food cake all work. For an 8×8-inch dish, line the bottom in a single, even layer. If you’re using ladyfingers and want that classic, delicate softness, you can briefly dip them in milk to hasten the soak; be super quick, though, so they don’t get mushy.

Step 4: Layer on the Blueberries

Spoon half of your glossy blueberry pie filling over the base layer, spreading it edge to edge for even coverage. That deep violet-blue color is so inviting—it promises big flavor to come!

Step 5: Add the Cheesecake Cream

Dollop that creamy, dreamy cheesecake filling right over the blueberry layer. Spread it gently with an offset spatula or the back of a spoon, smoothing it out just to the edges. Resist the urge to sneak a taste—okay, maybe just a little one.

Step 6: Finish the Layers

Layer the remaining blueberry filling over the cheesecake cream, swirling it in for a beautiful marbled effect or spreading it evenly, your choice! Top it all with another thick, fluffy layer of whipped cream, covering everything with a snowy, cloudlike finish.

Step 7: Chill and Garnish

Cover the pan and chill your Blueberry Cream Cheesecake Lasagna for at least 6 hours, but overnight is even better. This chill time lets all the layers meld and the ladyfingers (if using) get perfectly soft. When ready to serve, shower the top with finely chopped white chocolate chips or curls for a fancy flair.

How to Serve Blueberry Cream Cheesecake Lasagna

Garnishes

Right before serving, sprinkle your Blueberry Cream Cheesecake Lasagna with pretty curls or shards of white chocolate—finely chopped works best for that melt-in-your-mouth touch. A handful of fresh blueberries or a few curls of lemon zest are also gorgeous atop the snowy whipped cream layer.

Side Dishes

Keep it light with a bowl of extra fresh berries, a citrus fruit salad, or even a scoop of tangy lemon sorbet. Sipping a summery iced tea or a crisp white wine alongside this dessert really lets its creamy, fruity layers shine.

Creative Ways to Present

For a party, try assembling individual servings in pint-sized mason jars or clear dessert cups—a real showstopper and super easy to serve. For a potluck or picnic, slice and lift out neat bars from your baking dish, or even add extra layers in a trifle bowl for stunning blue-and-white stripes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Cream Cheesecake Lasagna covered and refrigerated; it stays dreamy for up to 4 days. The layers may become even more flavorful as they mellow and meld together overnight.

Freezing

Yes, you can freeze individual portions wrapped tightly in plastic and foil. To serve, thaw overnight in the fridge—though a slight change in texture (especially of the whipped layers) is to be expected, the taste stays fabulous!

Reheating

No need to reheat—this dessert is best enjoyed chilled, straight from the fridge. If it’s been frozen, just let it return to fridge temperature before serving for that classic cool, creamy bite.

FAQs

Can I use store-bought blueberry pie filling instead?

Absolutely! Store-bought blueberry pie filling is a great shortcut if you’re pressed for time or berries. Just use it in place of the homemade filling and keep everything else the same.

What can I substitute for ladyfinger cookies?

If you can’t find ladyfingers, pound cake or soft slices of angel food cake work beautifully. They soak up the blueberry and cheesecake flavors while keeping each bite melt-in-your-mouth soft.

Can I make Blueberry Cream Cheesecake Lasagna ahead of time?

This dessert is practically designed for making ahead! Assemble everything the night before and let it chill overnight; the taste and texture only get better after a good rest in the fridge.

Will this recipe work with other berries?

Definitely! You can swap in strawberries, raspberries, or a medley of mixed berries for endless variations. Just adjust the sugar if your berries are particularly tart or sweet.

How do I keep the whipped cream layer stable?

To keep your whipped cream sturdy, add about ⅓ cup powdered sugar while whipping—it helps stabilize the peaks and ensures the top layer won’t weep as it chills.

Final Thoughts

If you’re after a dessert that wows without any oven time, Blueberry Cream Cheesecake Lasagna is a true winner. Every creamy, berry-packed layer makes it a dish you’ll want to share—and come back to again and again. Don’t wait for a special occasion—give Blueberry Cream Cheesecake Lasagna a try this week and discover your new favorite treat!