If you’re dreaming of a dessert that is light as a cloud, bursting with blueberries, and irresistibly creamy, you have to try Blueberry Cream Cheesecake Lasagna. This recipe layers pillowy ladyfinger cookies, whipped cream, tangy cheesecake, and homemade blueberry pie filling, finished with a luxurious sprinkle of white chocolate. It’s the treat I pull out when I want something that looks as gorgeous as it tastes and wows every single guest—trust me, you’ll want to make this again and again!

Blueberry Cream Cheesecake Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Every layer in this Blueberry Cream Cheesecake Lasagna brings its own magic, from the freshness of the blueberries to the delicate crunch of white chocolate. These simple ingredients come together to create a dessert that’s both elegant and easy to prepare—just a little layering and a touch of patience while it chills!

Ladyfinger Cookies (or pound cake or angel food cake slices, graham crackers): These act as the soft, spongy base and help soak up all the flavors from the layers above.
Milk of choice: Perfect for quickly dipping ladyfingers if you’re in a hurry, ensuring they become delightfully soft without turning mushy.
Whipped topping (2 cups): Provides a light, airy layer that balances out the creamy cheesecake and tangy berries; homemade whipped cream is always a treat if you have the time.
Cream cheese (12 oz, softened): This is the heart of your cheesecake layer, making everything decadent and rich.
Powdered sugar (⅔ cup): Gently sweetens the cream cheese without making the mixture gritty.
Optional: Lemon juice or lemon or vanilla extract: Adds a burst of brightness to either the blueberry or cheesecake layer—choose your favorite for a personalized touch.
Blueberries (1 ½ cups, fresh or frozen): Stars in the homemade blueberry filling, giving the lasagna incredible color and juicy bursts of flavor.
Sugar (⅓ cup for blueberry filling): Sweetens the berries just enough to make their natural flavors shine.
Cornstarch (2 tablespoons): Thickens the blueberry filling, making it perfectly spreadable.
Lemon juice or water (2 tablespoons): Helps the blueberry layer cook down into a bright, jammy filling.
Additional 2 cups whipped topping: For that dreamy, cloud-like final layer on top.
Finely chopped White Chocolate Chips or Curls: Adds a final flourish and a bit of sweet crunch to each slice.

How to Make Blueberry Cream Cheesecake Lasagna

Step 1: Prepare the Blueberry Filling

Let’s kick things off with the homemade blueberry pie filling because its vibrant, jammy flavor is what sets Blueberry Cream Cheesecake Lasagna apart. In a medium saucepan, combine your blueberries, sugar, cornstarch, and lemon juice or water. Bring everything to a boil over medium-high heat while stirring—watch as the berries burst and the liquid thickens into a luscious sauce. Simmer for 4 to 8 minutes, then remove from the heat and let cool. It’ll thicken further in the fridge, turning into a gorgeous, spreadable filling.

Step 2: Make the Cheesecake Layer

While your blueberry filling cools, whip together softened cream cheese, powdered sugar, and either lemon or vanilla extract until it’s silky smooth. Fold in the whipped topping gently; don’t overmix, or it’ll lose its dreamy lightness. Place this creamy mixture in the fridge so it stays firm and ready for layering.

Step 3: Layer the “Lasagna”

This is where the fun begins! Start with a layer of ladyfingers, pound cake, or whichever base you prefer, on the bottom of your 8×8 pan. If you’re using ladyfingers and want to speed up the softening, give them a super-quick dip in milk—no more than a couple of seconds, or they’ll turn to mush. Scatter half of your blueberry filling across the base, then gently spread on all of the cheesecake mixture. Swirl in the rest of the blueberry filling, creating pretty ripples for that wow-factor moment.

Step 4: Top and Chill

To finish, generously slather the top with another layer of whipped topping. (Go ahead—make it thick!) Cover the pan and let it chill in the fridge for at least 6 hours, or overnight if you can resist. This step is vital: it allows all the flavors to meld and gives the cookies time to become irresistibly soft.

Step 5: Add White Chocolate and Serve

Right before serving your Blueberry Cream Cheesecake Lasagna, shower the top with curls or shavings of white chocolate for a rich, sweet finish. Slice into squares and watch everyone’s eyes light up as you present this stunning dessert!

How to Serve Blueberry Cream Cheesecake Lasagna

Garnishes

Garnish makes all the difference for that bakery-style finish! A scattering of fresh blueberries and a handful of white chocolate curls on top delivers an instant visual upgrade. If you want some extra flair, add a chiffonade of mint leaves or a dusting of powdered sugar just before serving.

Side Dishes

This showstopper is rich and indulgent, so I love pairing it with simple sides like fresh-cut fruit or a tart lemon sorbet. If you’re serving a crowd, a pitcher of fresh lemonade or a subtly bitter coffee rounds out the sweetness beautifully.

Creative Ways to Present

Don’t limit yourself to a simple pan! Blueberry Cream Cheesecake Lasagna looks gorgeous in individual mason jars for picnic-ready portions or layered in clear trifle bowls as a stunning centerpiece. Even mini dessert cups make for elegant party treats—just keep the layers clearly defined for maximum impact.

Make Ahead and Storage

Storing Leftovers

Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to 4 days. The layers will get even softer and more flavorful after a day or two—just note that after 72 hours, the texture can get a bit too soft, so plan accordingly if prepping ahead.

Freezing

You can absolutely freeze Blueberry Cream Cheesecake Lasagna! Assemble as usual, skip the garnishes, and wrap tightly in plastic wrap and foil. It’ll keep well for up to two months. Thaw overnight in the fridge before serving, then add your white chocolate curls and fresh blueberries right before plating for the best texture.

Reheating

This is very much a no-bake, chilled dessert, so there’s no need to reheat! In fact, for the best flavor and consistency, enjoy your Blueberry Cream Cheesecake Lasagna straight from the refrigerator.

FAQs

Can I use store-bought blueberry pie filling?

Absolutely! If you’re short on time or want to make prep even easier, a can of good-quality blueberry pie filling works well in place of homemade. You’ll still get all that sweet, jammy flavor with far less effort.

Are there gluten-free options for the ladyfingers?

Yes! You can substitute gluten-free ladyfingers, gluten-free graham crackers, or even slices of gluten-free pound cake. Just make sure they’re sturdy enough to hold up during chilling.

Can I use frozen blueberries?

Frozen blueberries work perfectly in this recipe. No need to thaw them first—just add them to your saucepan and proceed as directed. They’ll break down beautifully and give you a fantastic, deep color in your filling.

How far ahead can I assemble Blueberry Cream Cheesecake Lasagna?

You can assemble the dessert up to two days in advance. Just keep it tightly covered in the refrigerator until you’re ready to garnish and serve. More than two days ahead, and the base might get mushy, so the fresher, the better!

Is there a way to lighten up the recipe?

For a lighter version, use reduced-fat cream cheese and light whipped topping. You can also use Greek yogurt in the cheesecake layer for a tangy twist with less richness, though the texture will be slightly different.

Final Thoughts

If you’re looking for a showstopping dessert that’s as easy to make as it is delightful to eat, Blueberry Cream Cheesecake Lasagna is your ticket. Trust me, the first bite—creamy, fruity, and just sweet enough—will have everyone asking for your recipe. Give it a try, and prepare to fall in love with a new summer (or anytime!) dessert favorite!