Blueberry Lasagna Lush
Blueberry Lasagna Lush is a no-bake layered dessert with creamy cheesecake, blueberries, and whipped topping - perfect for any gathering!
Servings: 18 servings
Equipment
- 9x13 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 9x13 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
Serving: 1slice | Calories: 365kcal | Carbohydrates: 34g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 201mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
