No-Bake Blueberry Cheesecake Lasagna
Blueberry + cheesecake + graham cracker crust = THE. BEST. DESSERT.
Recipe type: Dessert
Ingredients
- INGREDIENTS
- FOR BLUEBERRY LAYER:
- 3 c. blueberries
- 2 tbsp. granulated sugar
- Juice of ½ lemon
- FOR CRUST:
- Cooking spray
- 2 c. crushed graham crackers (from 1 sleeve)
- 2 tbsp. granulated sugar
- 6 tbsp. melted butter
- FOR CHEESECAKE LAYER:
- 1 c. heavy cream
- 3 (8-0z.) blocks cream cheese, softened
- ⅓ c. Greek yogurt
- 1 c. powdered sugar
- 1 tsp. pure vanilla extract
- Zest and juice of ½ a lemon
- Pinch of kosher salt
Instructions
- In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until thick and jammy and blueberries have burst, 10 minutes. Let cool completely.
- Make crust: Grease a 9”-x-13” baking dish with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press mixture into prepared pan in an even layer.
- Make cheesecake layer: In a large bowl, beat heavy cream to stiff peaks. In another large bowl, beat cream cheese and yogurt together until smooth. Add powdered sugar and beat until no lumps remain. Add vanilla, lemon zest and juice, and a pinch of salt. Fold in whipped cream.
- Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight.
