Blueberry Cream Cheesecake Lasagna

Posted on May 28, 2025

If you’re dreaming of a creamy, fruity dessert that looks stunning and tastes even better—Blueberry Cream Cheesecake Lasagna is calling your name! This no-bake layered dessert is the perfect combo of velvety cheesecake, fluffy whipped topping, juicy blueberries, and soft graham cracker layers. It’s easy to put together, makes a show-stopping presentation, and delivers a fresh, sweet bite every time. Ideal for summer parties, potlucks, or just a mid-week treat when you’re craving something special!

Why You’ll Love This Recipe

This Blueberry Cream Cheesecake Lasagna is a crowd-pleaser for so many reasons! First, it’s completely no-bake, which means no oven, no fuss—just simple layering and chilling. The creamy cheesecake layer pairs perfectly with the sweet-tart blueberry topping, giving each bite a refreshing burst of flavor. It’s also a make-ahead dessert, so you can prep it in advance and let the fridge do all the magic. Whether you’re hosting guests or just want something sweet in the fridge, this dessert is easy, delicious, and totally Pinterest-worthy.

Ingredients

One of the best things about this dessert is how simple and accessible the ingredients are! No fancy tools or exotic items—just easy-to-find pantry and fridge staples that come together to create something truly special.

For the crust layer:

2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the cream cheese layer:

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)

For the blueberry layer:

1 can (21 oz) blueberry pie filling

For topping:

1 ½ cups whipped topping (extra for top layer)
Optional: fresh blueberries and crushed graham crackers for garnish

Instructions

This no-bake dessert is all about simple layering and chilling. Just follow these steps and you’ll have a creamy, dreamy treat ready in no time!

Step 1: Make the crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until fully coated and crumbly.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place in the fridge while you prepare the filling.

Step 2: Make the cream cheese layer

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in 1½ cups of whipped topping until light and fluffy.
Spread this mixture evenly over the chilled crust.

Step 3: Add the blueberry layer

Spoon the blueberry pie filling evenly over the cream cheese layer. Gently spread with a spatula so it covers the entire surface.

Step 4: Top it off

Spread the remaining whipped topping on top of the blueberry layer. Smooth it out for a pretty finish.
Optional: Sprinkle with crushed graham crackers and fresh blueberries for extra flair.

Step 5: Chill

Refrigerate for at least 4 hours—or overnight if you can wait! This helps the layers set perfectly.

Servings and Timing

This dessert is perfect for feeding a crowd or keeping in the fridge for a few indulgent days!

Servings: Makes about 12 generous squares (can stretch to 16 smaller portions if needed)
Prep Time: 20 minutes
Chill Time: Minimum 4 hours (overnight is best for clean layers)
Total Time: About 4 hours and 20 minutes (mostly hands-off)

Whether you’re serving at a party or saving some for later, it’s the perfect make-ahead treat!

Tips and Variations

Want to make this dessert your own? Here are some fun and helpful ways to switch things up:

Crust Swap: Try crushed vanilla wafers, golden Oreos, or even a shortbread cookie base for a different flavor twist.
Fruit Flavors: Not a blueberry fan? Substitute with cherry, strawberry, or mixed berry pie filling.
Fresh Boost: Add a handful of fresh blueberries between the layers for a pop of texture and extra juiciness.
Make It Lighter: Use reduced-fat cream cheese and light whipped topping if you’re looking for a lighter version.
Garnish Ideas: Add a drizzle of white chocolate or a sprinkle of lemon zest on top for extra flair.
Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust.

Storage

Leftovers? Lucky you! This dessert stores beautifully and tastes even better the next day.

Refrigerator: Cover the dish tightly with plastic wrap or store individual pieces in airtight containers. It will stay fresh for up to 5 days in the fridge.
Freezer: Want to save some for later? You can freeze individual portions! Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Tip: The crust may soften a bit over time, but the flavor will still be delicious!

Frequently Asked Questions

1. Can I make this ahead of time?
Absolutely! In fact, it tastes even better when made a day in advance. Just keep it chilled until ready to serve.

2. Can I use homemade blueberry filling?
Yes! If you have a favorite homemade blueberry compote or pie filling, go for it. Just make sure it’s cooled before layering.

3. What if I don’t have Cool Whip?
You can use any stabilized whipped cream, or make your own by whipping heavy cream with a bit of powdered sugar and vanilla.

4. Can I make this gluten-free?
Definitely. Just swap the graham crackers for a gluten-free version or use gluten-free cookies for the crust.

5. How long does it need to chill?
At least 4 hours, but overnight is ideal for the layers to fully set and flavors to meld.

6. Can I add a lemon twist to the recipe?
Yes! Mix in a teaspoon of lemon zest into the cream cheese layer or add a splash of lemon juice to brighten the flavor.

7. Is this kid-friendly?
Totally! Kids love the creamy texture and fruity flavor, plus it’s not overly rich or heavy.

Conclusion

If you’re looking for a no-fuss dessert that’s cool, creamy, fruity, and guaranteed to impress, this Blueberry Cream Cheesecake Lasagna is it. With simple layers, a beautiful presentation, and tons of sweet berry flavor, it’s the kind of recipe you’ll come back to again and again.