Description
This creamy blueberry cheesecake lasagna is the ultimate no bake dessert. Every slice is packed with rich cheesecake layers and sweet berry flavor that looks as good as it tastes.
Ingredients
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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2 tbsp granulated sugar
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16 oz cream cheese, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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1 cup whipped topping
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2 cups blueberries (fresh or frozen)
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â…“ cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch
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2 tbsp water
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1½ cups whipped topping
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½ cup cream cheese, softened
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¼ cup powdered sugar
Instructions
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Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9×13-inch dish and refrigerate for 15 minutes.
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Beat cream cheese until smooth. Add powdered sugar and vanilla extract, then fold in whipped topping. Spread the mixture over the chilled crust.
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Add blueberries, sugar, and lemon juice to a saucepan over medium heat. Cook until berries release juices. Stir in cornstarch mixed with water and cook until thick. Cool completely.
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Spread the cooled blueberry mixture evenly over the cheesecake layer.
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Beat cream cheese with powdered sugar until smooth. Fold in whipped topping and spread over the blueberry layer.
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Refrigerate the dessert for at least 4 hours or overnight. Slice into squares and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American