Description
Blueberry Cream Cheesecake Lasagna fuses creamy layers of cheesecake with sweet blueberry magic in an irresistible no-bake dessert. Cool summer flavors mingle beautifully, creating a refreshing treat you’ll crave at first bite.
Ingredients
Scale
Blueberry Cream Cheesecake Lasagna
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1 ½ cups (210 grams) fresh or frozen blueberries
- Ladyfinger cookies, pound cake, or angel food cake slices
- 2 cups (480 milliliters) whipped cream
Sweeteners and Stabilizers:
- ⅔ cup (80 grams) powdered sugar
- ⅓ cup (70 grams) sugar
- 2 tablespoons (30 grams) cornstarch
Flavor Enhancers and Optional Ingredients:
- 2 tablespoons (30 milliliters) lemon juice or water
- 2 tablespoons (30 milliliters) lemon juice or 1 teaspoon vanilla extract
- Optional: Milk for dipping ladyfingers
- Optional Garnish: Finely chopped white chocolate chips, shaved white chocolate bar, or white chocolate curls
Instructions
- Prepare the blueberry filling by combining fresh or frozen blueberries (453 grams), granulated sugar (100 grams), cornstarch (15 grams), and fresh lemon juice (30 milliliters) in a medium saucepan.
- Heat the blueberry mixture over medium-high temperature, stirring consistently until the liquid reaches a rolling boil and begins to thicken, approximately 5-7 minutes.
- Remove the blueberry sauce from the heat and allow it to cool to room temperature, then transfer to the refrigerator to continue setting and developing flavor complexity.
- In a large mixing bowl, whip softened cream cheese (226 grams) with powdered sugar (60 grams) and vanilla extract (5 milliliters) until the mixture becomes smooth and creamy.
- Gently fold prepared whipped cream into the cream cheese mixture, ensuring thorough but delicate incorporation to maintain the light texture.
- Select your preferred base layer: ladyfinger cookies, pound cake, or angel food cake slices, lightly moistening with milk if using ladyfingers.
- Carefully spread half of the chilled blueberry filling across the cake base, creating an even, vibrant purple layer.
- Distribute the cream cheese mixture over the blueberry layer, using a spatula to create a smooth, even surface.
- Top the cheesecake layer with remaining blueberry filling, using a knife to create gentle swirls or a uniform spread.
- Cover the dessert with plastic wrap and refrigerate for 6-8 hours, allowing flavors to meld and layers to set completely.
- Before serving, garnish with optional white chocolate shavings or curls to enhance visual appeal and add a subtle sweetness.
- Slice the chilled dessert into clean, precise portions and serve immediately for optimal taste and texture.
Notes
- Ensure cream cheese is fully softened at room temperature for a smooth, lump-free filling that blends seamlessly.
- Dip ladyfingers briefly in milk to prevent dryness and help them absorb delicious flavors without becoming soggy.
- Refrigerate for a minimum of 6 hours or overnight to allow layers to meld together and develop rich, creamy textures.
- Gently swirl blueberry filling through cheesecake layer to create beautiful marbled effect that looks impressive and tastes incredible.
- Optional white chocolate topping adds delightful crunch and extra sweetness to complement the tangy cheesecake and fruity blueberry layers.
- Use fresh or frozen blueberries for filling, but adjust cooking time slightly depending on berry moisture content.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg