Introduction
If sunshine had a flavor, this dessert would be it. Meet the No-Bake Blueberry Lemon Lasagna — a dreamy, layered treat that combines a buttery graham cracker crust, creamy lemon cheesecake filling, sweet blueberry topping, and fluffy whipped layers. It’s a no-bake masterpiece that delivers big on flavor without turning on the oven.
Perfect for summer picnics, holiday gatherings, or weeknight cravings, this cool and creamy dessert is easy to prepare and sure to impress. Whether you’re a seasoned baker or just starting out, this recipe guarantees delicious results with minimal effort.
Ingredients
Here’s what you’ll need to build each luscious layer of this blueberry lemon delight:
For the Crust:
- Graham Crackers – about 12 whole crackers, crushed
- Granulated Sugar – 2 tablespoons
- Butter – 1 stick (1/2 cup), melted
For the Lemon Cheesecake Layer:
- Instant Lemon Pudding – 1 small box (3.4 oz)
- Half and Half – 1½ cups
- Cream Cheese – 8 oz, softened
- Powdered Sugar – ½ cup
- Cool Whip – 1 tub (8 oz), thawed
For the Topping:
- Blueberry Pie Filling – 1 can (21 oz)
- Cool Whip – 1 tub (8 oz), thawed
Optional Garnishes:
- Fresh blueberries
- Lemon slices or zest
Instructions
Step 1: Make the Graham Cracker Crust
- Place graham crackers in a large zip-top bag and crush with a rolling pin until fine crumbs form. Alternatively, use a food processor.
- Pour crumbs into a mixing bowl, add 2 tablespoons sugar, and mix.
- Add melted butter and stir until the crumbs are coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or your hands to pack it down tightly.
- Place the dish in the freezer for 20 minutes while you prepare the filling.
Step 2: Make the Lemon Cheesecake Filling
- In a bowl, combine the instant lemon pudding mix with 1½ cups of half and half. Whisk for about a minute until smooth, then let sit for 5 minutes to thicken.
- In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Take your time here — a silky base means no lumps!
- Once the pudding is thickened, add it to the cream cheese mixture and mix until fully combined.
- Gently fold in 1 tub (8 oz) of Cool Whip using a spatula. Be careful not to overmix — the light, fluffy texture is key!
Step 3: Assemble the Layers
- Spread the lemon cheesecake mixture over the chilled graham cracker crust. Smooth the top evenly with a spatula.
- Carefully spoon the blueberry pie filling over the lemon layer. Use a gentle hand to spread it out evenly without mixing the layers.
- Top the dessert with the second tub of Cool Whip, spreading it to cover the blueberry layer completely.
Step 4: Chill
Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or overnight for best results. This allows all the layers to firm up and the flavors to blend beautifully.
Step 5: Serve
Slice into squares and serve chilled. For extra flair, garnish with fresh blueberries, lemon zest, or slices of lemon. Every bite is a creamy, tangy explosion of flavor!
Tips for Success
- Soften the cream cheese fully before mixing to avoid lumps.
- Use half and half — not regular milk — for a richer, creamier pudding base.
- Don’t skip the chilling time! It’s essential for firm, sliceable layers.
- For cleaner slices, run a sharp knife under warm water between cuts.
Variations and Swaps
- Strawberry or Raspberry Topping: Swap the blueberry pie filling for other fruit toppings.
- Graham Cracker Swap: Use shortbread cookies or vanilla wafers for a different base flavor.
- Zesty Upgrade: Stir a bit of lemon zest into the cheesecake layer for added citrus punch.
FAQs: Blueberry Lemon Lasagna
Can I make this ahead of time?
Absolutely! It’s best made the night before to allow the layers to set properly. Store in the fridge until ready to serve.
Can I freeze this dessert?
Freezing is not recommended as the whipped topping may change texture once thawed.
Can I use homemade whipped cream?
Yes, but it won’t hold as well over time unless stabilized. Cool Whip is more reliable for keeping structure in layered desserts.
Is there a lower-sugar version?
Use sugar-free pudding and light whipped topping, and reduce or omit powdered sugar if needed. Check labels on the pie filling for reduced sugar versions.
What size pan should I use?
A standard 9×13-inch dish works perfectly. You can halve the recipe for an 8×8-inch dish.
Conclusion
This No-Bake Blueberry Lemon Lasagna is a showstopper dessert that checks all the boxes: it’s creamy, fruity, tangy, and easy to make. Perfect for any occasion, it’s as beautiful to look at as it is to eat. Whether you’re feeding a crowd or treating yourself, this chilled layered dessert brings sunshine to every bite — no oven required.