Description
Dive into the delightful layers of this No-Bake Blueberry Cream Cheesecake Lasagna, the ultimate summer dessert. With a crunchy graham cracker crust, creamy cheesecake filling, and bursts of fresh blueberries, this treat is perfect for hot days and gatherings. Effortlessly made without an oven, it offers a light and refreshing experience that will impress your guests and leave them craving more.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 1/2 cups fresh blueberries (thawed if using frozen)
- 2 tbsp lemon juice (freshly squeezed)
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter in a bowl. Press evenly into the bottom of a 9×13 inch dish.
- Make the cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Gently fold in whipped heavy cream until combined.
- Assemble layers: Spread half of the cream cheese mixture over the crust. Top with half of the blueberries. Repeat with remaining mixture and blueberries.
- Chill: Cover with plastic wrap and refrigerate for at least four hours or overnight for best results.
- Serve: Slice into squares and enjoy chilled, optionally garnished with extra blueberries.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg