Lemon-Blueberry Cheesecake Lasagna

This easy, no-bake dessert is full of layers of lemon Oreos, blueberry cheesecake, and lemon whipped cream. It’s sweet, tangy, and perfect for spring or summer parties. Let’s make it!

Ingredients

Ingredients Description

• Lemon Oreos: Adds crunchy texture. If unavailable, use golden Oreos.
• Lemon curd & jam: Store-bought versions save time, but homemade versions will add special flavor.
• Make-ahead tip: You can prepare this dessert the day before and refrigerate it overnight.

Cooking Instructions

1. In a large bowl, beat the heavy cream until stiff peaks form. Set aside 2 cups of the whipped cream in a separate bowl and refrigerate it.
2. Add the lemon curd to the remaining whipped cream. Mix gently and refrigerate.
3. In another bowl, beat cream cheese and powdered sugar until smooth. Add blueberry jam and lemon juice, then mix again.
4. In a 13″ x 9″ dish, spread a thin layer of the cheesecake mixture. Add a layer of Oreos over it.
5. Spread half the cheesecake mix on top of the Oreos. Add half the lemon curd whipped cream on top. Repeat with the remaining layers.
6. Top with the saved whipped cream. Chill in the refrigerator for at least 2 hours or overnight.
7. Before serving, sprinkle with lemon zest and fresh blueberries.

Nutrition Info (Estimated per serving)

• Calories: 420
• Carbohydrates: 35g
• Sugar: 28g
• Fat: 28g
• Protein: 5g
• Fiber: 1g

Cooking Tips

• For extra flavor, use homemade lemon curd or jam.
• Refrigerate the dessert overnight for best results.
• Use a serrated knife to slice cleanly through the layers.
• Top with crushed Oreos or white chocolate chips for extra decoration.