Name: No-Bake Blueberry Cheesecake Lasagna
Yield: 1
Ingredients: 3 c. blueberries -; 2 tbsp. granulated sugar -; Juice of 1/2 lemon -; Cooking spray -; 2 c. crushed graham crackers (from 1 sleeve) -; 2 tbsp. granulated sugar -; 6 tbsp. melted butter -; 1 c. heavy cream -; 3 (8-0z.) blocks cream cheese, softened -; 1/3 c. Greek yogurt -; 1 c. powdered sugar -; 1 tsp. pure vanilla extract -; Zest and juice of 1/2 a lemon -; Pinch of kosher salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - No-Bake Blueberry Cheesecake Lasagna

1. 3 c. blueberries -

2. 2 tbsp. granulated sugar -

3. Juice of 1/2 lemon -

4. Cooking spray -

5. 2 c. crushed graham crackers (from 1 sleeve) -

6. 2 tbsp. granulated sugar -

7. 6 tbsp. melted butter -

8. 1 c. heavy cream -

9. 3 (8-0z.) blocks cream cheese, softened -

10. 1/3 c. Greek yogurt -

11. 1 c. powdered sugar -

12. 1 tsp. pure vanilla extract -

13. Zest and juice of 1/2 a lemon -

14. Pinch of kosher salt -

How to cook deliciously - No-Bake Blueberry Cheesecake Lasagna

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight.