If you’re searching for a show-stopping summer treat that’s as bright and cheery as a sunny day, Lemon Blueberry Lasagna is your answer. This delightful no-bake dessert layers a buttery Golden Oreo crust, tangy lemon cream cheese, cool pudding, juicy blueberries, and fluffy whipped topping for a combination that’s both refreshing and indulgent. Every bite is a burst of citrusy zing and sweet berry goodness, making it the ultimate crowd-pleaser for potlucks, family gatherings, or just a special treat at home.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple, everyday ingredients can come together to create something so irresistible. Each element brings its own magic to the Lemon Blueberry Lasagna, whether it’s texture, flavor, or color. Here’s what you’ll need to make dessert dreams come true:
- Golden Oreos (36 cookies): These classic cookies form the sweet, buttery base that holds everything together.
- Unsalted butter (6 tablespoons, melted): Melted butter binds the cookie crumbs and adds richness to the crust.
- Cream cheese (8 oz, softened): A tangy, creamy layer that balances the sweetness and adds luscious texture.
- Powdered sugar (1/2 cup): This fine sugar sweetens the cream cheese layer without any graininess.
- Lemon juice (2 tablespoons): Fresh lemon juice brightens every layer with natural citrus flavor.
- Lemon zest (1 tablespoon): Zest adds pure lemon aroma and an extra punch of flavor.
- Whipped topping (8 oz tub, plus extra for garnish): Makes the layers light, airy, and easy to spread.
- Instant lemon pudding mix (2 x 3.4 oz packages): The lemon pudding layer is creamy, tangy, and full of sunshine flavor.
- Cold milk (2 1/2 cups): Whisks with the pudding mix for a smooth, dreamy layer.
- Fresh or frozen blueberries (1 1/2 cups): These jewel-like berries add bursts of sweet-tart juiciness and gorgeous color.
- Lemon slices and extra blueberries (for garnish): Totally optional, but they make each slice look even more inviting.
How to Make Lemon Blueberry Lasagna
Step 1: Make the Golden Oreo Crust
Start by crushing your Golden Oreos into fine crumbs. You can use a food processor for effortless results, or place the cookies in a zip-top bag and smash them with a rolling pin for a little stress relief. Mix the crumbs with melted butter until every bit is coated and clumping together. Press this fragrant mixture firmly into the bottom of a 9×13-inch dish, building a sturdy, even crust. Pop it in the fridge to chill while you tackle the next layer. Want it extra firm? You can bake it for 8 minutes at 350°F, then let it cool completely.
Step 2: Prepare the Lemon Cream Cheese Layer
In a medium bowl, beat the softened cream cheese until it’s completely smooth and lump-free. Add the powdered sugar, fresh lemon juice, and lemon zest, then continue to beat until creamy and bright. Gently fold in the whipped topping, taking care to keep the mixture light and fluffy. Spread this dreamy lemon cream evenly over your chilled crust, smoothing it out to the edges.
Step 3: Mix the Lemon Pudding Layer
Grab a clean bowl and whisk together the instant lemon pudding mix with cold milk. Keep whisking for about 2 minutes, until it’s thick and creamy. The pudding’s tangy flavor amps up the citrus and brings a silky texture to your Lemon Blueberry Lasagna. Carefully spread this layer over the cream cheese mixture, ensuring you don’t disturb the layers beneath.
Step 4: Add the Blueberries
It’s time for the blueberries to shine! Scatter them evenly over the pudding layer. If you’re using frozen blueberries, just make sure they’re thawed and well-drained to avoid any extra moisture in your lasagna. Each berry adds a juicy pop and a beautiful burst of color.
Step 5: Top with Whipped Topping
Finish the assembly with a generous layer of whipped topping, spreading it smoothly to cover every blueberry. This final cloud-like blanket ties all the layers together and adds a light, creamy finish. Cover the dish and refrigerate for at least 4 hours (or overnight if you can resist!) to let the layers meld and set perfectly.
Step 6: Garnish and Serve
Right before serving, decorate your Lemon Blueberry Lasagna with curls of lemon zest, extra blueberries, and a few thin lemon slices if you like. These garnishes make each slice look as stunning as it tastes.
How to Serve Lemon Blueberry Lasagna
Garnishes
A sprinkle of fresh blueberries and a few thin lemon slices on top add instant wow-factor. For a touch of elegance, twist a lemon slice or add a sprig of mint to each piece. You can also dust with a little extra powdered sugar or lemon zest for even more brightness. Whipped topping piped in little rosettes looks especially pretty for parties!
Side Dishes
Lemon Blueberry Lasagna is rich and refreshing on its own, but it pairs beautifully with a cup of herbal tea or a tall glass of sparkling lemonade. For a summer spread, serve it alongside a fresh fruit salad, or offer light cookies like shortbread or vanilla wafers to complement its flavors without overpowering them.
Creative Ways to Present
For a party-ready twist, try assembling Lemon Blueberry Lasagna in individual mason jars or dessert cups for personal servings. You can also cut it into small squares for a dessert platter, or serve it parfait-style in clear glasses to show off those gorgeous layers. No matter how you slice it, this dessert is a visual stunner!
Make Ahead and Storage
Storing Leftovers
Cover the dish tightly with plastic wrap or transfer leftovers into an airtight container. Stored in the refrigerator, Lemon Blueberry Lasagna keeps wonderfully for up to 4 days. The layers may soften a bit over time, but the flavors only get better as they mingle together.
Freezing
If you’d like to freeze your Lemon Blueberry Lasagna, assemble it fully but wait to add any garnishes. Wrap the dish well in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving, then add your fresh garnishes for the best presentation.
Reheating
This dreamy dessert is best served cold, straight from the fridge, so there’s no reheating required! If you’ve frozen it, simply allow it to thaw in the refrigerator until it’s soft enough to slice and enjoy.
FAQs
Can I use regular Oreos instead of Golden Oreos?
While regular Oreos will work in a pinch, the rich chocolate flavor will change the overall vibe of the Lemon Blueberry Lasagna. Golden Oreos provide a sweet, vanilla base that really lets the lemon and blueberry flavors shine.
Is it possible to make this dessert gluten-free?
Absolutely! Swap the Golden Oreos for your favorite gluten-free vanilla sandwich cookies. Just make sure all other ingredients, like the pudding mix and whipped topping, are also gluten-free.
Can I make Lemon Blueberry Lasagna ahead of time?
Yes, in fact, this dessert is even better when made ahead! Prepare it the day before, refrigerate overnight, and it will be perfectly set and ready to serve the next day.
Can I use fresh whipped cream instead of store-bought whipped topping?
Definitely! Stabilized whipped cream works beautifully if you prefer a homemade touch. Just make sure to beat it to stiff peaks and gently fold it in where the recipe calls for whipped topping.
What’s the best way to cut and serve Lemon Blueberry Lasagna?
For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut. This helps you glide through those creamy layers without making a mess, ensuring every piece looks picture-perfect.
Final Thoughts
There’s nothing quite like sharing a slice of Lemon Blueberry Lasagna on a sunny afternoon — each bite is creamy, zesty, and bursting with berry flavor. This dessert never fails to bring smiles, so don’t wait for a special occasion to make it. Gather your ingredients, dive in, and treat yourself and your loved ones to this unforgettable treat!
Print
Lemon Blueberry Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Lemon Blueberry Lasagna is a no-bake, layered dessert combining a buttery Golden Oreo crust, a creamy lemon-infused cheesecake layer, tangy lemon pudding, and fresh blueberries topped with whipped topping. Perfect for summer gatherings or a light, citrusy treat.
Ingredients
Crust
- 1 package Golden Oreos (36 cookies)
- 6 tablespoons unsalted butter (melted)
Cream Cheese Layer
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 (8 oz) tub whipped topping (like Cool Whip)
Pudding Layer
- 2 (3.4 oz) packages instant lemon pudding mix
- 2 1/2 cups cold milk
Additional Ingredients
- 1 1/2 cups fresh or frozen blueberries
- Additional whipped topping for layering and garnish
- Lemon slices and extra blueberries for garnish (optional)
Instructions
- Prepare the Crust: Crush the Golden Oreos into fine crumbs using a food processor or rolling pin. In a bowl, mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust, then refrigerate while preparing the layers.
- Make the Cream Cheese Layer: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, mixing until creamy. Fold in the whipped topping until well combined. Spread the cream cheese layer evenly over the chilled crust.
- Prepare the Pudding Layer: In a separate bowl, whisk together the lemon pudding mix and cold milk until thickened, about 2 minutes. Gently spread the pudding over the cream cheese layer.
- Add Blueberries: Sprinkle blueberries evenly over the pudding layer to add bursts of fresh flavor.
- Top with Whipped Topping: Spread an even layer of whipped topping over the blueberries for a light and creamy finish.
- Chill to Set: Cover and refrigerate the dessert for at least 4 hours or overnight to allow all layers to set properly.
- Garnish and Serve: Before serving, garnish with lemon slices and extra blueberries for a decorative and fresh touch, if desired.
Notes
- For a firmer crust, bake it at 350°F for 8 minutes and let it cool before adding layers.
- If using frozen blueberries, thaw and drain them first to avoid excess moisture which can make the dessert soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
