Blueberry Cream Cheesecake Lasagna – Layered, Luscious & No-Bake.

Some desserts win you over with their simplicity; others earn their charm through layers of texture and flavor that build into something memorable. This blueberry cream cheesecake lasagna sits somewhere in the middle—effortless in technique, but layered in a way that feels generous and luxurious.

I first made this dessert during a summer gathering when it was too hot to turn on the oven. The idea of building a no-bake “lasagna” of cookies, cheesecake, blueberry compote, and whipped cream sounded festive without being fussy. The result was even better than expected: a cool, creamy slice with bursts of blueberry in every bite, a cheesecake layer that felt light rather than dense, and a cookie crust that softened just enough to create a cake-like texture.

This recipe quickly became a staple for potlucks, holidays, and any occasion where you want a dessert that looks impressive but takes surprisingly little hands-on time. It’s the perfect combination of fruity, creamy, and lightly tart—easy to assemble, fun to slice, and even better the next day when all the flavors have settled into each other. If you love desserts that feel nostalgic but still fresh, this blueberry cheesecake lasagna is a guaranteed winner.

Ingredients

Cookie Crust Base

1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
6 tbsp unsalted butter, melted
1 tbsp sugar

Cheesecake Layer

8 oz cream cheese, softened
1 cup heavy cream, cold
½ cup powdered sugar
1 tsp vanilla extract
Pinch of salt

Blueberry Layer

2 cups fresh or frozen blueberries
¼ cup sugar
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp cornstarch mixed with 1 tbsp water

Whipped Topping Layer

1 ½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Optional Add-Ins

Extra blueberries for layering or topping
Crushed cookies for garnish
Thin lemon slices or zest curls
Toasted almonds or sliced pistachios

Instructions

1. Prepare the Cookie Base

In a medium bowl, mix graham cracker crumbs with sugar and melted butter until the mixture resembles damp sand. It should hold together when pressed.
Press firmly into the bottom of a 9×9-inch pan lined with parchment or lightly greased. Use the back of a spoon or the bottom of a glass for an even layer.
Place in the fridge to chill while you prepare the next layer.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Scrape the bowl to avoid lumps.
Add powdered sugar, salt, and vanilla. Beat again until fully combined.
In a separate bowl, whip the cold heavy cream to medium-stiff peaks.
Fold the whipped cream gently into the cream cheese mixture. The goal is a light, airy cheesecake filling—not too dense and not overly sweet.
Spread this mixture evenly over the chilled crust. Return the pan to the fridge to firm up.

3. Cook the Blueberry Layer

In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest. Heat over medium, stirring occasionally until berries release their juices, about 3–5 minutes.
Add the cornstarch slurry and stir until the mixture thickens. It should coat the back of a spoon without running off.
Remove from heat and cool completely. Cooling prevents the blueberry layer from melting the cheesecake layer beneath it.

4. Add the Blueberry Layer

Spread the cooled blueberry compote gently over the cheesecake layer. If you want extra bursts of fruit, sprinkle a handful of fresh blueberries before spreading the compote.
Return the dish to the fridge while you prep the final layer.

5. Make the Whipped Cream Topping

Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Continue beating until the cream holds its shape but is still smooth.
Spread this evenly over the blueberry layer. The contrast between the vibrant blueberries and the soft whipped layer gives the dessert its signature “lasagna” look.

6. Chill

Cover the dish with foil and refrigerate for at least 4 hours, but overnight delivers the best texture. The cookies soften slightly, the layers settle, and the flavors blend beautifully.

7. Serve

Slice with a warm knife for clean edges. Top with fresh blueberries, cookie crumbs, or thin swirls of lemon zest.

Flavor & Texture Notes

This dessert is full of contrasts that work together seamlessly. The graham base softens into something reminiscent of icebox cake—still structured but tender enough to cut through easily.

The cheesecake layer is smooth and light with just enough tang from the cream cheese to balance the sweetness. It doesn’t feel heavy or overly rich, which makes the dessert easy to eat even after a big meal.

The blueberry layer brings a bright, fruity pop. The lemon adds a clean edge that brings out the berry flavor without making it tart. As it chills, the blueberry layer turns almost jammy, giving each bite depth and a little shine.

The whipped topping adds airiness and ties everything together with a soft, creamy finish. Each forkful gives you a bit of crunch, cream, fruitiness, and cloud-like topping—a balanced mix that feels layered and satisfying without overwhelming your palate.

Tips & Variations

Swap the Fruit

This recipe adapts beautifully to other fruits:

Strawberry compote for a classic berries-and-cream vibe
Peaches for a summery twist
Blackberries or raspberries for a more tangy dessert
Mixed berry for color and variety

Add Lemon Flavor

Mix 1 tablespoon of lemon zest into the cheesecake layer for a bright citrus note.

Use a Different Cookie Base

Experiment with:

Biscoff cookies for a caramelized flavor
Chocolate graham crackers for richer contrast
Shortbread cookies for more buttery depth

Make It Extra-Protein

Add 2 tablespoons of Greek yogurt to the cheesecake layer. It blends well and adds thickness and tang.

Make It Dairy-Free

Swap:

Dairy-free cream cheese
Coconut whipped cream
Vegan cookies
A small adjustment to sweetness if using coconut-based ingredients

Add Texture

Top with:

Crushed almonds
Coconut flakes
Toasted pecans
Crispy granola clusters

A small amount of crunch on top makes each bite more interesting.

Storage & Make-Ahead

Refrigeration

This dessert keeps well for 3–4 days in the refrigerator. The layers remain stable, and the flavor often improves as it sits.

Freezing

You can freeze it for up to 1 month. Slice into portions first for convenience. Thaw in the fridge for several hours before serving.

Make-Ahead Tips

Prepare the blueberry layer up to 3 days in advance and keep refrigerated.
The entire lasagna can be assembled a day ahead for the best texture.
If serving for a party, garnish just before serving so the whipped topping stays fresh.

Serving Suggestions

This chilled dessert pairs well with:

Hot coffee or espresso to contrast the cold layers
Sparkling water with a squeeze of lemon
Light meals like grilled chicken or salads if serving as part of a summer spread
Small dessert spoons for neat serving, since it can be rich in larger bites

To dress it up, dust the top with a bit of powdered sugar or drop a few small spoonfuls of blueberry compote over each slice.

FAQ

Can I use store-bought blueberry pie filling?

Yes, though homemade compote gives fresher flavor. If using canned, reduce sweetness in the cheesecake layer slightly.

My cheesecake layer seems too soft—what did I do wrong?

You may need to whip the cream a little longer or chill the layer before adding blueberries. Soft layers usually firm up after several hours in the fridge.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and double every ingredient. Chill overnight for the best structure.

Do I have to use powdered sugar?

Powdered sugar helps keep the layers smooth. Granulated sugar can be used, but beat well so the crystals dissolve.

How do I get clean slices?

Use a long knife dipped in warm water and wipe between each cut.

Conclusion

This blueberry cream cheesecake lasagna is one of those no-bake desserts that feels both comforting and impressive. Its layers of cool cheesecake, tart-sweet blueberries, fluffy whipped cream, and soft cookie crust create a dessert that’s easy to assemble yet satisfying and visually appealing. It’s perfect for warm-weather gatherings, holidays, or anytime you want something sweet without turning on the oven.