Dessert

Lemon Blueberry Lasagna Recipe

ByThomas Greene October 28, 2025October 28, 2025

Introduction

This Lemon Blueberry Lasagna is a refreshing layered dessert combining creamy cheesecake, tart lemon pudding, and a crunchy Oreo crust. It’s perfect for summer gatherings or any time you want a light, fruity treat with a hint of indulgence.

A square slice of layered dessert sits on a white plate with a textured pattern, placed on a white marbled surface. The bottom layer is a thick, crumbly golden cookie crust. Above that, there is a purple creamy layer with visible small dark specks. Next is a smooth, bright yellow layer, topped by a thick, fluffy white cream layer. On top of the cream, there are many pale yellow white chocolate curls spread evenly. A thin slice of lemon rests upright in the center of the top layer. A fork is at the edge of the plate, and a stack of white plates with silver forks is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Golden Oreo cookies
1/2 cup unsalted butter, melted
2 1/4 cups frozen blueberries, thawed
1/4 cup Greek yogurt (blueberry or plain)
5 teaspoons gelatine powder (two 7g envelopes)
1/3 cup cold water
16 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 cups Cool Whip
2 (3.4 oz.) packages lemon instant pudding
2 1/2 cups cold milk
1 cup Cool Whip (for pudding layer)
2 1/2 – 3 cups Cool Whip (for topping)
6 oz. white chocolate bar or block (for curls)

Instructions

Step 1: Prepare the Oreo crust by grinding whole Golden Oreo cookies with the filling in a food processor until fine crumbs form. Mix the crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13-inch deep dish and place in the freezer to set while preparing the next layer.
Step 2: For the blueberry cheesecake layer, dissolve gelatine powder in cold water and let it bloom. In a food processor, pulse thawed blueberries with Greek yogurt (including the excess liquid) and set aside. In a large bowl, beat softened cream cheese until smooth. Add vanilla and powdered sugar, then mix in the blueberry mixture.
Step 3: Microwave the bloomed gelatine just until dissolved, then gradually pour it into the cream cheese mixture while mixing on medium speed. Fold in 2 cups of Cool Whip until fully combined. Spread this mixture evenly over the chilled Oreo crust and freeze for 15–20 minutes.
Step 4: Mix lemon instant pudding with cold milk in a bowl, whisking until thickened. Stir in 1 cup of Cool Whip until smooth. Spread this lemon pudding layer over the blueberry cheesecake layer and freeze for 5–10 minutes to set.
Step 5: Spread 2 1/2 to 3 cups of Cool Whip over the lemon pudding layer as a topping. Refrigerate the entire dessert for at least 4 hours or preferably overnight.
Step 6: To garnish, use a vegetable peeler to shave curls from a room-temperature white chocolate bar. Sprinkle the curls on top just before serving.

Tips & Variations

Use plain Greek yogurt if blueberry-flavored is unavailable; it won’t affect the taste much.
For a brighter lemon flavor, add a teaspoon of lemon zest to the pudding layer.
Swap white chocolate curls for fresh blueberries or lemon slices as a decorative topping.

Storage

Store the lemon blueberry lasagna covered in the refrigerator for up to 5–6 days. To reheat, simply serve chilled as this dessert is best enjoyed cold. Make sure to keep it tightly covered to preserve freshness and prevent it from absorbing other fridge odors.

How to Serve

This dessert is composed of four distinct layers neatly stacked on a white plate placed on a white marbled surface. The bottom layer is a crumbly light golden crust, thick and firm. Above it lies a thick, textured layer of creamy light purple filling with visible small dark specks suggesting fruit pieces. The third layer is a smooth, solid pale yellow custard-like cream. On top, there is a fluffy, white whipped cream layer, generously covered with curled white chocolate shavings. A metallic fork rests on the plate near the dessert, and in the out-of-focus background, a white dish and a light blue bowl holding dark berries are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Just pulse them in the food processor with the Greek yogurt as directed. If they’re very juicy, you might want to reduce any extra liquid added to keep the cheesecake layer from becoming too wet.

Is gelatin necessary for this recipe?

The gelatin helps the blueberry cheesecake layer set firmly and hold its shape. If you omit it, the layer may be softer and less stable but still tasty. For a vegetarian alternative, you can use agar-agar following the package instructions.