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Blueberry Cream Cheesecake Lasagna Recipe

Blueberry Cream Cheesecake Lasagna Recipe

5.1 from 28 reviews

Indulge in the delightful layers of Blueberry Cream Cheesecake Lasagna, a heavenly dessert that combines the richness of cream cheese with the sweetness of blueberries, all nestled between layers of ladyfinger cookies and whipped topping.

Ingredients

Scale

Ladyfinger Base:

  • Lady Finger Cookies, pound cake, or angel food cake slices, or graham crackers
  • Milk of choice (for dipping lady fingers)

Cheesecake Filling:

  • 2 cups whipped topping (1 cup of whipping cream yields 2 cups of fresh whipped cream)
  • 12 oz cream cheese, softened
  • ⅔ cup powdered sugar
  • Optional: 2 tablespoons lemon juice or 1 teaspoon lemon extract or vanilla extract

Blueberry Filling:

  • 1 ½ cups blueberries, fresh or frozen
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons freshly squeezed lemon juice or water

Topping:

  • 2 cups whipped topping
  • Finely chopped white chocolate chips or curls

Instructions

  1. Blueberry Pie Filling: In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice until thickened. Cool in the fridge.
  2. Cheesecake Filling: Combine cream cheese, powdered sugar, extract, and whipped topping. Chill.
  3. Layering: Arrange ladyfingers, blueberry filling, cheesecake filling, remaining blueberry filling, and whipped topping in a pan.
  4. Cover and refrigerate overnight.
  5. Sprinkle with white chocolate before serving.
  6. For ladyfinger base, soak overnight or quickly dip in milk. Do not over-soak.
  7. Chill for 6 hours or overnight before slicing and serving.

Notes

  • If using ladyfinger cookies, ensure to soak just briefly for a soft texture.
  • For a quicker version, dip ladyfingers briefly in milk before layering.

Nutrition

Keywords: Blueberry Cream Cheesecake Lasagna, dessert, cheesecake, blueberry, ladyfinger, cream cheese