Name: Blueberry Cream Cheesecake Lasagna
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries; 1/3 cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/4 cup granulated sugar; 3 cups graham cracker crumbs (about 30 full crackers); 4 tablespoons unsalted butter, melted

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This no-bake Blueberry Cream Cheesecake Lasagna dessert layers creamy cheesecake filling, sweet blueberry sauce, and buttery graham cracker crumbs for a fresh twist on classic cheesecake — all served in a fun lasagna-style presentation.

Ingredients

2 cups fresh or frozen blueberries

⅓ cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

¼ cup granulated sugar

3 cups graham cracker crumbs (or about 30 full crackers)

4 tablespoons unsalted butter, melted

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and start to bubble, about 5 minutes.

Mix cornstarch with 1 tablespoon water to make a slurry, then stir it into the blueberry mixture. Cook and stir until thickened, about 2 minutes. Remove from heat and let cool.

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate chilled bowl, whip heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Combine graham cracker crumbs and melted butter until evenly moistened.

In a 9x13-inch dish, layer about one-third of the graham cracker crumbs, pressing lightly to form a crust. Spread half of the cream cheese mixture over the crust.

Spoon half of the blueberry sauce evenly over the cream cheese layer.

Repeat the layers with graham cracker crumbs, remaining cream cheese mixture, and blueberry sauce. Finish with a final layer of graham cracker crumbs.

Cover and refrigerate for at least 4 hours or overnight to let it set before serving.

Servings and timing

This recipe makes about 8 servings. Prep time is around 20 minutes, cooking the blueberry sauce takes about 10 minutes, and the dessert needs at least 4 hours to chill and set — so plan ahead for best results.

Variations

I’ve experimented with a few twists on this dessert:

Swap blueberries for strawberries or raspberries for a different fruit flavor.

Add a layer of crushed nuts or chocolate chips between layers for extra texture.

Use gluten-free graham crackers if I want to keep it gluten-free.

Mix a little lemon zest into the cream cheese filling to brighten the flavor.

For a lighter option, substitute some of the cream cheese with Greek yogurt.

Storage/Reheating

I keep this dessert refrigerated and covered tightly with plastic wrap or a lid. It stays fresh for up to 3 days. Since it’s a no-bake chilled dessert, I don’t recommend freezing it, as the texture can change when thawed. Before serving, I let it sit at room temperature for about 10 minutes to soften slightly for the best taste.

FAQs

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work perfectly. Just thaw them slightly before cooking, or you can cook them directly from frozen — it may just take a bit longer to release their juices.

How long can I store the cheesecake lasagna?

It keeps well in the refrigerator for up to 3 days. After that, the graham cracker layers might start to soften too much.

Can I make this dessert ahead of time?

Absolutely! In fact, I recommend making it the day before to give it plenty of time to set and allow the flavors to meld.

Is this recipe gluten-free?

Traditional graham crackers contain gluten, but you can use gluten-free graham cracker crumbs to make this recipe gluten-free.

Can I substitute the heavy cream with something else?

Heavy cream is best for whipping to get that light and airy texture, but you could try whipping coconut cream for a dairy-free version.

Conclusion

I find this Blueberry Cream Cheesecake Lasagna to be a delightful dessert that’s easy to assemble and perfect for any occasion. The creamy cheesecake layers paired with bright blueberry sauce and crunchy graham crackers make each bite a treat. Whether I’m serving it to family or guests, it always feels special without the fuss of baking. Give it a try next time I want a cool, fruity dessert.

Recipe:

Blueberry Cream Cheesecake Lasagna

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Author: Cheryl
Total Time: 4 hours 30 minutes (including chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A no-bake dessert featuring layers of creamy cheesecake filling, sweet blueberry sauce, and buttery graham cracker crumbs, served in a lasagna-style presentation for a fresh twist on classic cheesecake.

Instructions

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and start to bubble, about 5 minutes.
Mix cornstarch with 1 tablespoon water to make a slurry, then stir it into the blueberry mixture. Cook and stir until thickened, about 2 minutes. Remove from heat and let cool.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Combine graham cracker crumbs and melted butter until evenly moistened.
In a 9x13-inch dish, layer about one-third of the graham cracker crumbs, pressing lightly to form a crust. Spread half of the cream cheese mixture over the crust.
Spoon half of the blueberry sauce evenly over the cream cheese layer.
Repeat the layers with graham cracker crumbs, remaining cream cheese mixture, and blueberry sauce. Finish with a final layer of graham cracker crumbs.
Cover and refrigerate for at least 4 hours or overnight to let it set before serving.

Notes

You can use fresh or frozen blueberries; if using frozen, thaw slightly or cook directly from frozen.

For a gluten-free version, use gluten-free graham cracker crumbs.

Optional variations: swap blueberries for other berries, add crushed nuts or chocolate chips between layers, or mix lemon zest into the cream cheese filling.

Store refrigerated, covered tightly, and consume within 3 days for best texture and freshness.

Not recommended to freeze due to texture changes.