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No-bake and bursting with blueberry flavor, this Blueberry Lasagna Lush features creamy layers, a fruity filling, and a cookie crust that everyone loves! 🍰🫐
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If you love no-bake desserts, this Blueberry Lasagna Lush is a must-try. It’s the kind of chilled, layered dessert that looks impressive but comes together with simple pantry ingredients and a little patience. With a crunchy vanilla cookie crust, a smooth cheesecake layer, sweet and creamy blueberry filling, and fluffy whipped topping, every bite is a cool, fruity dream.
Perfect for potlucks, cookouts, holiday dinners, or just a treat-yourself weekend, this crowd-pleasing blueberry lasagna is easy to prepare ahead of time and serve straight from the fridge. Whether you call it a blueberry lush, blueberry lasagna, or blueberry lush dessert, one thing is certain: this blueberry lush recipe disappears fast and always gets rave reviews.
⭐ Why You’ll Love This Recipe
- No baking required – just mix, layer, and chill
- Great make-ahead option for gatherings
- Uses simple ingredients you can customize
- Creamy, fruity, and crowd-pleasing
🛒 Ingredients & Substitutions
- vanilla sandwich cookies – use golden Oreos or another vanilla cookie
- salted butter – use unsalted butter plus a pinch of salt
- cream cheese
- granulated sugar
- Greek yogurt – sub sour cream
- vanilla extract
- whipped topping – sub homemade whipped cream (heavy cream + powdered sugar)
- frozen blueberries – use fresh if preferred
- vanilla pudding mix – cheesecake or white chocolate pudding works too
- heavy cream – use whole milk or half and half for a softer set
- blueberry pie filling – homemade can be used
- white chocolate shavings – curls or chips also work
✨ Variations
- Swap the blueberry pie filling for cherry or raspberry for a different fruit twist
- Use a chocolate cookie crust for a blueberry chocolate flavor combo
- Add lemon zest to the cheesecake layer for a bright citrus touch
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🔥 Tips
- Make sure your cream cheese and yogurt are at room temperature for a smooth cheesecake layer
- Chill overnight for the cleanest layers and best texture
- Use a food processor or a zip-top bag and a rolling pin to crush cookies evenly
- Garnish with fresh blueberries or mint for extra flair
❓ FAQs
Yes! This recipe gets better after chilling. For optimal results, prepare it the night before your event.
They’re the same concept – a layered, no-bake dessert. Some people call it blueberry lasagna, others prefer blueberry lush dessert. Either way, it’s delicious.
Yes. Use gluten-free vanilla sandwich cookies for the crust, and ensure that your pudding mix and pie filling are certified gluten-free.
You can use reduced-sugar pie filling and sugar-free pudding mix if needed. The overall sweetness will be milder, but the dessert will still set and taste delicious.
Yes, you can cut the recipe in half and make it in an 8×8 or 9×9-inch pan. Keep an eye on layer thickness when assembling.
Use a large zip-top bag and a rolling pin to crush the cookies into fine crumbs. It takes a bit longer, but it works just as well.
🍽️ Other Recipes You May Enjoy
Blueberry Lasagna Lush
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Equipment
- 9×13 inch baking pan
- food processor (or zip-top bag and rolling pin)
- hand mixer or stand mixer
- mixing tools
- rubber spatula
- offset spatula (optional)
Ingredients
Crust
- 30 vanilla sandwich cookies
- ¼ cup salted butter, melted (½ stick)
Cheesecake Layer
- 1 package cream cheese, room temperature (8 ounce)
- ⅓ cup granulated sugar
- ⅓ cup Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 tub frozen whipped topping, thawed (8 ounces)
- 1½ cups frozen blueberries
Blueberry Layer
- 1 box vanilla pudding mix, (5.1 ounces)
- 2 cups heavy cream, room temperature
- 1 can blueberry pie filling, (21 ounces)
- 2 cups frozen whipped topping, thawed
Topping
- 2 cups frozen whipped topping, thawed
- 1½ cups white chocolate shavings
Instructions
- In a food processor, crush the vanilla sandwich cookies into crumbs. Add melted butter and pulse until combined.
- Press the cookie mixture evenly into a 9×13 inch baking pan to form the crust. Refrigerate while preparing the cheesecake layer.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Mix in the greek yogurt and vanilla extract until well combined.
- Gently fold in the whipped topping and frozen blueberries. Spread the cheesecake mixture evenly over the crust. Cover and refrigerate.
- In another large bowl, whisk the pudding mix and heavy cream until thick and smooth.
- Fold in the blueberry pie filling, keeping some whole berries intact if possible.
- Fold in 2 cups of whipped topping, then spread evenly over the cheesecake layer. Cover and refrigerate overnight or until fully set.
- Before serving, spread the final 2 cups of whipped topping over the top layer. Garnish with white chocolate shavings.
- Slice into squares and serve chilled.
Notes
🥡 STORAGE
- Store covered in the refrigerator for up to 4 days.
- For longer storage, freeze for 2-3 months in an airtight container.
- Thaw overnight in the fridge before serving. Note that freezing may affect texture.
♨️ REHEATING
- Not recommended for reheating. This dessert is best enjoyed chilled.
❄️ FREEZING
- Freeze fully assembled lasagna (without topping) for up to 3 months.
- Thaw overnight in the refrigerator and add the topping just before serving.
💡 TIPS FOR BEST RESULTS
- Use room temperature cream cheese and yogurt for a smoother cheesecake layer.
- Whisk the pudding until very thick for the best texture.
- Let the dessert chill overnight for clean layers and the best flavor.
- Use a flat-bottomed glass to press the crust evenly.
- Add fresh blueberries or a drizzle of blueberry sauce for an extra touch of flair.
🍳 ALTERNATE COOKING METHODS
- Not applicable. This is a no-bake recipe.
♻️ LEFTOVERS
- Store leftovers covered in the refrigerator.
- Serve straight from the fridge for the best taste and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
