Blueberry Cream Cheesecake Lasagna: A Refreshing Summer Delight for Beginner Cooks
There’s something about the warm days of summer that call for something fresh, cool, and oh-so-indulgent. If you’re looking for a dessert that brings all of these qualities together, the Blueberry Cream Cheesecake Lasagna is the perfect treat. As a beginner cook, you might be thinking that something with layers and a cheesecake base might be difficult to make. But let me assure you, this dessert is not only simple to prepare but also requires very little hands-on time. It’s perfect for beginners who want to impress their friends and family without breaking a sweat in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-bake, Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bottom Layer:
- Ladyfinger cookies (or you can use pound cake, angel food cake slices, or graham crackers for dipping)
- Milk or a liquid of choice (if using ladyfingers, for soaking)
For the Cheesecake Filling:
- 12 oz of cream cheese, softened
- 2 cups of fresh whipped cream (or use store-bought whipped topping)
- ⅔ cup powdered sugar
- Optional: 2 tablespoons lemon juice or 1 teaspoon vanilla extract for added flavor
For the Blueberry Pie Filling:
- 1 ½ cups fresh or frozen blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice or water
For the Whipped Cream Layer:
- 2 cups whipping cream (1 cup whipping cream will make 2 cups of fresh whipped cream)
- ⅓ cup powdered sugar for stabilization when whipping
- Optional: finely chopped white chocolate chips or curls for garnish
Instructions
Step 1: Make the Blueberry Pie Filling
If you’re not using a pre-made blueberry filling, here’s how to make the homemade version. In a medium saucepan, combine the 1 ½ cups of blueberries, ½ cup sugar, 2 tablespoons of cornstarch, and 2 tablespoons of lemon juice or water. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once it starts to boil, reduce the heat to a simmer and let it cook for 4-8 minutes. You’ll notice the filling will thicken as it cooks. Once it reaches a thick, jam-like consistency, remove it from the heat and allow it to cool completely in the fridge. The filling will continue to thicken as it cools down.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, whip the softened cream cheese and powdered sugar together until smooth and well-combined. Add the whipped cream (or whipped topping) and continue to mix until everything is blended together. Be careful not to overbeat, as you want to maintain the light, creamy texture of the filling.
If you want to add a little extra flavor, mix in the optional lemon juice or vanilla extract. This step is not necessary, but it will give your cheesecake filling a subtle tang that pairs wonderfully with the sweetness of the blueberries.
Once the cheesecake filling is ready, place it in the fridge to keep it chilled until you’re ready to assemble the lasagna.
Step 3: Assemble the Dessert
Now comes the fun part—layering the ingredients! Start by laying a layer of ladyfinger cookies, pound cake slices, angel food cake slices, or graham crackers at the bottom of an 8×8-inch pan. If you’re using ladyfingers, you can either dip them quickly in milk or a liquid of your choice to soften them, or you can let them soak overnight. This step is important because the ladyfingers will absorb the moisture and become soft and fluffy, making them the perfect base for your cheesecake lasagna.
Once you’ve arranged the first layer, spread half of your blueberry filling over the top, making sure it’s evenly distributed. Next, spoon the cheesecake filling over the blueberry layer and spread it out evenly with a spatula.
Top the cheesecake layer with the remaining blueberry filling, spreading it across the surface. You can swirl the blueberry filling gently through the cheesecake filling, or leave it as is for a more uniform look.
Finally, spread the whipped cream layer on top of the blueberries, smoothing it out so it covers the entire surface.
Step 4: Chill and Set
Cover the pan with plastic wrap or foil and place it in the fridge to chill for at least 6 hours, or overnight for the best results. The flavors will meld together, and the layers will set, giving you a perfectly firm and creamy dessert.
Step 5: Garnish and Serve
Before serving, you can add a little extra flair to your dessert. Garnish with finely chopped white chocolate chips or curls to add a touch of elegance. These little pieces of chocolate will melt in your mouth, complementing the fruity blueberry filling and creamy cheesecake layers.
Once you’re ready, slice the dessert into squares and serve. The Blueberry Cream Cheesecake Lasagna is the perfect treat for any occasion, and it’s sure to impress everyone who gets a bite!
Notes
- Soaking Ladyfingers: If you’re using ladyfinger cookies, make sure you don’t soak them for too long. A few seconds in milk or a liquid of your choice is enough. Soaking them for too long will make them mushy, and you want to maintain that soft, but slightly firm texture.
- Whipping Cream: If you’re using heavy whipping cream, make sure it’s cold before whipping. This will help it form stiff peaks more easily.
- Blueberry Filling: If the blueberry filling doesn’t thicken as much as you’d like, you can add a little more cornstarch and simmer it for a few more minutes.
- Whipped Cream Stabilization: If you want to make sure your whipped cream stays fluffy and doesn’t deflate, you can add a bit of powdered sugar when whipping it. This will help stabilize it and keep it in place for longer.
- Make Ahead: This dessert is perfect for making ahead of time. In fact, the longer it chills, the better the flavors come together.