Description
Layers of creamy lemon blueberry lasagna dance with tangy sweetness and rich textures. Sweet blueberry compote and zesty lemon cream create a delightful dessert experience you’ll crave again and again.
Ingredients
Scale
Crust:
- 36 Golden Oreo cookies
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Layer:
- 16 ounces (454 grams) cream cheese, softened
- 1 1/2 cups (180 grams) powdered sugar
- 2 1/4 cups (340 grams) frozen blueberries, thawed
- 1/4 cup (60 grams) Greek yogurt
- 2 (7 grams) envelopes gelatin powder
- 1/3 cup (80 milliliters) cold water
- 1 1/2 teaspoons vanilla extract
- 2 cups (240 grams) Cool Whip
Pudding and Topping Layer:
- 2 (3.4 ounces) packages lemon instant pudding
- 2 1/2 cups (600 milliliters) cold milk
- 1 cup (120 grams) Cool Whip
- 2 1/2 to 3 cups (300–360 grams) Cool Whip
- 6 ounces (170 grams) white chocolate bar or block for curls
Instructions
- Pulverize Golden Oreo cookies in a food processor until achieving fine, uniform crumbs.
- Blend melted butter with Oreo crumbs until thoroughly moistened and cohesive.
- Firmly press the crumb mixture into the bottom of a 9×13-inch dish, then chill in refrigerator to solidify.
- Dissolve gelatin in cold water, allowing it to bloom and activate.
- Pulse thawed blueberries with Greek yogurt in food processor until smooth and well-integrated.
- Whip cream cheese in a large mixing bowl until silky and lump-free.
- Incorporate powdered sugar and vanilla extract, mixing until completely smooth.
- Gently fold blueberry mixture into cream cheese base, ensuring even distribution.
- Microwave gelatin until fully dissolved, then gradually stream into cream cheese mixture while mixing at medium speed.
- Gently fold in Cool Whip, creating a light, airy texture.
- Spread blueberry cheesecake layer over chilled Oreo crust, then freeze for 15-20 minutes at 0°F.
- Whisk instant lemon pudding mix with cold milk until achieving thick, creamy consistency.
- Blend Cool Whip into pudding mixture until completely incorporated.
- Carefully spread lemon pudding layer over chilled blueberry cheesecake layer, freezing for 5-10 minutes.
- Top with a generous layer of Cool Whip, creating a smooth surface.
- Refrigerate for minimum 4 hours, preferably overnight, to allow layers to set completely.
- Create delicate white chocolate curls using a vegetable peeler, garnishing the top of the dessert.
- Slice chilled dessert and serve, savoring the complex layers and complementary flavors.
Notes
- Ensure Oreo cookies are finely crushed for a smooth, even crust that holds together perfectly.
- Use room temperature cream cheese to prevent lumps and create a silky-smooth cheesecake layer.
- Dissolve gelatin carefully to maintain the right texture and prevent clumping in the dessert.
- Chill thoroughly for at least 4 hours to allow layers to set and flavors to meld completely.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 304
- Sugar: 27 g
- Sodium: 110 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg