Blueberry Cream Cheesecake Lasagna
This Blueberry Cream Cheesecake Lasagna starts with a base ladyfinger cookies, blueberry filling then layers of creamy cheesecake mousse filling and more blueberry filling. Topped with whipped cream and white chocolate it’s perfect for summer inspiration.
Prep Time20 minutes mins
Cook Time10 minutes mins
fridge6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Keyword: blueberry, cream cheese, lasagna, layered dessert
Servings: 9 Servings
Calories:
Author: Kim Lange
Bottom Layer:
- Lady Finger Cookies pound cake or angel food cake slices, graham crackers
Cheesecake Filling:
- 2 cups whipped topping 1 cup of whipping cream will make 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 Pie Filling Filling:
- 1 ½ cups blueberries fresh or frozen
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice or water
Whipped cream Layer:
- 2 cups whipped topping 1 cup of whipping cream will make 2 cups of fresh whipped cream plus add ⅓ cup of powdered sugar for stabilization when whipping together
Optional:
- Finely chopped White Chocolate Chips or Curls (Best if finely chopped and not coarsely chopped chocolate chips because of the creamy textures in the dessert.)
Blueberry Pie Filling Filling:
In a medium saucepan, place 1 ½ cups of frozen or fresh blueberries, ½ cup sugar, 2 tablespoons cornstarch and 2 tablespoons lemon juice or water and bring berries to boil over medium-high heat.
Let simmer 4-8 minutes until thickened and remove from heat to cool down and place in fridge until ready to use. Will continue to thicken as it cools down as well.
Layering:
Place a layer of Ladyfinger cookies, pound cake or angel food cake slices on bottom of 8x8 pan.
Add ½ of the blueberry filling on top of the base layer and spread out.
Scoop the cheesecake filling on top of the blueberry layer and spread out evenly.
Add remainder of blueberry filling on top of cheesecake filling and swirl through the cheese or spread out.
Add whipped topping and layer on top of the blueberry layer and spread out.
Place 8x8 pan in fridge covered and store overnight.
Add some chopped white chocolate chips, shaved bar or curls if you wish right before serving if desired.
If you’re using ladyfinger cookies, they are hard and need to soak overnight in the dessert to give them that lovely soft and fluffy texture. If you need to hurry this along further you could dip in milk of choice very quickly and layer in pan. Do not soak the ladyfingers more than a few seconds or they will get mushy.
Let dessert chill for 6 hours or overnight. Slice and serve.