Blueberry Cream Cheesecake Lasagna

Blueberry Cream Cheesecake Lasagna

This Blueberry Cream Cheesecake Lasagna is a cool, layered dessert with a buttery graham cracker crust, sweet cream cheese filling, luscious blueberry pie topping, and fluffy whipped cream. It’s perfect for parties, potlucks, or any time you want a fruity, creamy treat that’s easy to assemble and totally irresistible!

Ingredients:

Crust:

• 2 cups graham cracker crumbs

• ½ cup (1 stick) unsalted butter, melted

• 2 tablespoons sugar

Cream Cheese Layer:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1½ cups whipped topping (like Cool Whip)

Blueberry Layer:

• 1 can (21 oz) blueberry pie filling
  (or use homemade blueberry compote)

Top Layer:

• 1½ cups whipped topping

• Fresh blueberries and crushed graham crackers (optional garnish)

Instructions:

1. Make the Crust:

   • Mix graham cracker crumbs, sugar, and melted butter until combined.

   • Press firmly into a 9×13-inch dish. Chill in the fridge for 15 minutes.

2. Cream Cheese Layer:

   • In a bowl, beat cream cheese until smooth.

   • Add powdered sugar and vanilla; beat until fluffy.

   • Fold in 1½ cups whipped topping.

   • Spread evenly over the crust.

3. Add the Blueberry Layer:

   • Carefully spread blueberry pie filling over the cream cheese layer.

4. Top and Chill:

   • Spread remaining whipped topping on top.

   • Garnish with fresh blueberries and crushed graham crackers, if desired.

   • Refrigerate for at least 4 hours (overnight is best) before slicing.

Tips:

• For extra flavor, mix a splash of lemon juice into the blueberry filling.

• Use a vanilla wafer or golden Oreo crust for a twist.

• Freezes well — thaw slightly before serving for an ice cream cake feel!

Would you like a strawberry or lemon version too?