Description

Layered, luscious, and completely no-bake! 💜 This dreamy dessert features soft ladyfinger cookies (or your fave sponge base), blueberry pie filling, fluffy cheesecake mousse, whipped cream, and a sprinkling of white chocolate curls. Perfect for summer gatherings, BBQs, or when you want a show-stopping sweet without turning on the oven. It’s like blueberry cheesecake met a creamy icebox cake! ❄️💙

Ingredients

Bottom Layer:
• Ladyfinger cookies (or pound cake, angel food slices, or graham crackers)

Cheesecake Filling:
• 2 cups whipped cream (from 1 cup whipping cream)
• 12 oz cream cheese, softened
• ⅔ cup powdered sugar
• Optional: 2 tbsp lemon juice or 1 tsp lemon/vanilla extract

Blueberry Filling:
• 1½ cups fresh or frozen blueberries
• ⅓ cup sugar
• 2 tbsp cornstarch
• 2 tbsp lemon juice or water

Whipped Cream Layer:
• 2 cups whipped cream
• ⅓ cup powdered sugar (for stability)

Optional Topping:
• Finely chopped white chocolate curls or chips

Instructions

1️⃣ Make Blueberry Filling:
In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice or water.
Bring to a boil, then simmer 4–8 mins until thick. Cool and refrigerate.

2️⃣ Make Cheesecake Layer:
Whip softened cream cheese with powdered sugar and lemon/vanilla extract.
Fold in whipped cream gently and chill until ready to layer.

3️⃣ Layer the Dessert:
In an 8×8 pan:
– Add a layer of ladyfingers or cake
– Spread half the blueberry mixture
– Add cheesecake filling layer
– Spread the remaining blueberry filling
– Top with whipped cream

4️⃣ Chill & Serve:
Cover and chill for at least 6 hours or overnight.
Top with white chocolate curls before serving.

Notes

Chill Time is Essential: For best results, let the lasagna chill overnight to ensure clean slices and proper texture. A minimum of 6 hours is required.
Make It Ahead: This dessert can be made up to 24 hours in advance. Just keep it tightly covered in the fridge until ready to serve.
Base Options: Ladyfingers give the softest bite, but graham crackers or pound cake can also be used for different textures.
Blueberries: Fresh or frozen blueberries work equally well. If using frozen, don’t thaw before cooking to prevent excess liquid.
Topping Ideas: Try white chocolate curls, chopped nuts, or even a blueberry compote drizzle for extra flair.
Storage: Leftovers can be refrigerated for up to 3 days. For freezing, omit the whipped topping and freeze the base and filling only.
Diet-Friendly Variations: Use dairy-free cream cheese and coconut whipped topping for a vegan version. Gluten-free ladyfingers or cookies can replace the base.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/9 of pan)
Calories: 315 kcal
Sugar: 20 g
Sodium: 135 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: Blueberry Recipes, No-Bake Desserts, Cheesecake Lasagna, Summer Treats, Whipped Cream Layers, Easy Fridge Cakes, Fruit Desserts, No Oven Recipes, Layered Cake Bars, Party Sweets