Blueberry Cream Cheesecake Lasagna (Print-Friendly Version)
A luscious layered dessert with blueberry filling, cream cheese mousse, and whipped cream.
# What You’ll Need to Make This:
→ Bottom Layer
01 -
Ladyfinger cookies, pound cake or angel food cake slices, graham crackers
02 -
Milk of choice for dipping ladyfingers
→ Cheesecake Filling
03 -
2 cups whipped topping or 1 cup whipping cream (to make 2 cups freshly whipped cream)
04 -
12 oz cream cheese, softened
05 -
⅔ cup powdered sugar
06 -
Optional: 2 tablespoons lemon juice or 1 teaspoon lemon extract or vanilla extract
→ Blueberry Pie Filling
07 -
1 ½ cups blueberries, fresh or frozen
08 -
⅓ cup sugar
09 -
2 tablespoons cornstarch
10 -
2 tablespoons freshly squeezed lemon juice or water
→ Whipped Cream Layer
11 -
2 cups whipped topping or 1 cup whipping cream (to make 2 cups freshly whipped cream) with ⅓ cup powdered sugar for stabilization
12 -
Optional: Finely chopped white chocolate chips, shavings, or curls
# How to Prepare:
01 -
In a medium saucepan, combine blueberries, sugar, cornstarch, and lemon juice or water. Bring to a boil over medium-high heat, stirring continuously. Simmer for 4–8 minutes until thickened. Remove from heat, cool, and refrigerate.
02 -
Whip softened cream cheese, powdered sugar, and optional extract until smooth. Fold in whipped topping gently. Chill in refrigerator until use.
03 -
Place ladyfinger cookies, pound cake, or angel food slices as the base in an 8x8 pan. Spread half the blueberry filling over the base. Add cheesecake filling evenly. Spread or swirl the remaining blueberry filling over the cheesecake layer. Top with whipped cream layer evenly.
04 -
Cover the 8x8 pan and refrigerate for at least 6 hours or overnight to allow flavors to meld and layers to set.
05 -
Optionally, garnish with chopped white chocolate chips, shavings, or curls. Slice and serve.
# Extra Tips:
01 -
If using ladyfinger cookies, soak them very briefly in milk before layering for quicker softening. Avoid over-soaking to prevent sogginess.