(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Golden sandwich cookies or graham crackers
Melted butter
For the cream cheese layer:
Cream cheese
Powdered sugar
Vanilla extract
Whipped topping
For the lemon layer:
Instant lemon pudding mix
Cold milk
Lemon zest
Lemon juice
For the blueberry layer and topping:
Fresh blueberries
Blueberry pie filling or blueberry sauce
Whipped topping
Lemon slices or zest for garnish (optional)
Directions
Crush the cookies or graham crackers into fine crumbs and mix with melted butter.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling layers.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Fold half of the whipped topping into the cream cheese mixture until light and fluffy.
Spread the cream cheese layer evenly over the chilled crust.
In another bowl, whisk together the lemon pudding mix and cold milk until thickened.
Stir in the lemon zest and lemon juice for extra citrus flavor.
Spread the lemon pudding mixture over the cream cheese layer.
Spoon the blueberry pie filling or blueberry sauce evenly across the lemon layer.
Scatter fresh blueberries over the top.
Spread the remaining whipped topping over the dessert.
Garnish with additional blueberries, lemon zest, or lemon slices if desired.
Refrigerate for at least 4 hours or overnight before slicing and serving.
Servings and timing
Servings: 12 slices
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Variations
Use strawberries or raspberries instead of blueberries
Add a layer of crushed lemon cookies between fillings
Make it extra tangy with additional lemon zest
Use homemade blueberry compote instead of pie filling
Add white chocolate shavings on top
Swap lemon pudding with cheesecake pudding mix
Use gluten-free cookies for a gluten-free version
Storage/Reheating
Store Lemon Blueberry Lasagna covered in the refrigerator for up to 5 days.
For freezing, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
This dessert is best served chilled and does not require reheating.
FAQs
Do I need to bake the crust?
No, the crust sets in the refrigerator, making this a true no-bake dessert.
Can I use frozen blueberries?
Yes, but thaw and drain them first to prevent excess moisture.
What type of cookies work best for the crust?
Golden sandwich cookies, vanilla wafers, or graham crackers all work well.
Can I make this dessert ahead of time?
Yes, it is ideal for making a day ahead because the layers firm up beautifully overnight.
Is homemade whipped cream okay to use?
Yes, homemade whipped cream can replace whipped topping.
Can I use homemade lemon pudding?
Absolutely. Homemade lemon pudding adds an even fresher flavor.
How long should it chill before serving?
At least 4 hours is recommended for clean slices and firm layers.
Can I make this dessert gluten-free?
Yes, simply use gluten-free cookies for the crust.
What can I use instead of blueberry pie filling?
Homemade blueberry sauce or blueberry jam works very well.
Is Lemon Blueberry Lasagna overly sweet?
No, the tart lemon flavor balances the sweetness perfectly.
Conclusion
Lemon Blueberry Lasagna is a cool and creamy layered dessert packed with bright citrus flavor and sweet blueberries. Easy to make and perfect for warm-weather gatherings, this no-bake treat combines refreshing textures and fruity flavor into a beautiful dessert everyone will love.
Lemon Blueberry Lasagna is a refreshing no-bake layered dessert made with creamy lemon filling, sweet blueberries, and a buttery cookie crust. This chilled summer dessert is light, fruity, and perfect for potlucks, holidays, parties, or easy make-ahead entertaining.
Ingredients
For the Crust:
36 golden sandwich cookies or 2 cups graham cracker crumbs
1 can blueberry pie filling or 2 cups blueberry sauce
1 cup fresh blueberries
Additional whipped topping for garnish
Lemon slices or lemon zest, optional
Instructions
Crush the cookies or graham crackers into fine crumbs and combine with melted butter.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold 1 cup of whipped topping into the cream cheese mixture until light and fluffy.
Spread the cream cheese layer evenly over the chilled crust.
In another bowl, whisk lemon pudding mix with cold milk until thickened.
Stir in lemon zest and lemon juice for extra citrus flavor.
Spread the lemon pudding mixture evenly over the cream cheese layer.
Spoon blueberry pie filling or blueberry sauce over the lemon layer.
Scatter fresh blueberries evenly on top.
Spread the remaining whipped topping over the dessert.
Garnish with extra blueberries, lemon zest, or lemon slices if desired.
Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Chilling overnight helps the layers firm up for cleaner slices and better flavor. Homemade blueberry sauce and whipped cream can be used for an even fresher dessert. Keep refrigerated until ready to serve.
