Lemon Blueberry Cheesecake Lasagna
A luscious layered dessert combining creamy cheesecake, fresh blueberries, and zesty lemon, perfect for any occasion.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs Provides the foundation for your lasagna.
- 1/2 cup unsalted butter, melted Brings the crust together and adds rich flavor.
- 1/4 cup granulated sugar Balances the creamy layers.
Lemon Cheesecake Filling
- 2 packages (8 ounce) cream cheese, softened Essential for creating the filling.
- 1 cup granulated sugar Sweetens the cheesecake layer.
- 1/4 cup sour cream Adds moisture and tanginess.
- 2 large eggs Binds the cheesecake together.
- 2 tablespoons lemon juice, freshly squeezed Adds citrus brightness.
- 1 teaspoon lemon zest Enhances flavor and aroma.
- 1/2 teaspoon vanilla extract Rounds out the flavor profile.
Blueberry Filling
- 4 cups fresh blueberries The stars of the show.
- 1/2 cup granulated sugar For sweetening the blueberry filling.
- 2 tablespoons cornstarch Helps thicken the mixture.
- 1/4 cup water For optimal thickening.
- 1 tablespoon lemon juice, freshly squeezed More lemony goodness.
Whipped Cream Topping
- 1 1/2 cups heavy cream Base for the whipped topping.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Adds warmth to the topping.
Garnishes
- to taste fresh blueberries and lemon slices For garnishing.
- to taste graham cracker crumbs Optional additional garnish.
Instructions
Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- For a firmer crust, bake for 8-10 minutes, then allow to cool completely.
- Alternatively, refrigerate the crust while preparing the filling.
Make the Lemon Cheesecake Filling
- Beat softened cream cheese in a large bowl until smooth.
- Gradually add sugar and sour cream, beating until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract until fully blended.
Prepare the Blueberry Filling
- In a medium saucepan, combine blueberries and sugar and let sit for 10-15 minutes.
- In a small bowl, whisk together cornstarch and water, then add it to the blueberry mixture along with lemon juice.
- Cook over medium heat, stirring constantly until thickened, about 5-7 minutes.
- Allow to cool completely.
Assemble the Cheesecake Lasagna
- Spread half of the lemon cheesecake filling over the cooled graham cracker crust.
- Spoon half of the cooled blueberry filling over the cheesecake layer.
- Spread the remaining lemon cheesecake filling over the blueberry layer, followed by the remaining blueberry filling.
Chill
- Cover the lasagna and refrigerate for at least 4 hours, preferably overnight.
Make the Whipped Cream Topping
- Chill your mixing bowl and whisk in the freezer for 15-20 minutes.
- Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
- Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Final Touches
- Spread the whipped cream evenly over the chilled cheesecake lasagna.
- Garnish with fresh blueberries, lemon slices, and/or graham cracker crumbs.
Serve
- Cut into squares and serve chilled.
Notes
Leftovers can be stored in the refrigerator for up to 5 days, or freeze portions wrapped tightly for longer storage. Let it thaw in the fridge before serving. Reheating is not recommended.