White Chocolate Blueberry Lasagna
A delightful no-bake dessert combining creamy layers, fresh blueberries, and rich white chocolate, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter For binding the crumbs
For the cream cheese layer
- 1 cup cream cheese, softened Ensure it's softened to avoid lumps
- 1 cup powdered sugar Adjust sweetness if needed
- 1 cup heavy whipping cream Will be beaten until fluffy
For the blueberry layer
- 2 cups fresh blueberries Use fresh for the best flavor
- 1/2 cup sugar
- 2 tablespoons cornstarch For thickening the filling
- 1/4 cup water
- 1 tablespoon lemon juice Adds tanginess
For the white chocolate layer
- 1 cup white chocolate chips
- 1/2 cup heavy cream
For the topping
- 1 cup whipped cream For topping
- 1/4 cup white chocolate shavings For garnish
- 1/4 cup sliced almonds Optional, for crunch
- Fresh blueberries for garnish For aesthetic presentation
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9×13 inch baking dish. Refrigerate while preparing the other layers.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add heavy whipping cream and beat until fluffy. Spread over the chilled crust.
- In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened, stirring frequently. Let cool slightly and spread over the cream cheese layer.
- In a microwave-safe bowl, heat white chocolate chips and heavy cream in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly and spread over the blueberry layer.
- Spread whipped cream over the white chocolate layer. Sprinkle with white chocolate shavings and sliced almonds. Garnish with fresh blueberries.
- Refrigerate for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the layers without the whipped cream topping for up to a month. Refrain from refreezing after thawing.