Lemon Blueberry No-Bake Delight (Print Version)
Layered no-bake dessert blending tangy lemon pudding, creamy blueberry swirl, and Oreo cookie crust.
# Ingredients:
Oreo Crust
01 -
36 Golden Oreo cookies
02 -
120 ml unsalted butter, melted
Blueberry Cheesecake Layer
03 -
340 g frozen blueberries, thawed
04 -
60 ml Greek yogurt (blueberry or plain)
05 -
10 g gelatin powder (approx. 2 envelopes)
06 -
80 ml cold water
07 -
450 g cream cheese, softened
08 -
180 g powdered sugar
09 -
7.5 ml vanilla extract
10 -
480 ml Cool Whip
Lemon Pudding Layer
11 -
2 (96 g) packages lemon instant pudding mix
12 -
600 ml cold milk
13 -
240 ml Cool Whip
Topping
14 -
600-720 ml Cool Whip
15 -
170 g white chocolate bar, room temperature
# Instructions:
01 -
Pulse whole Oreo cookies including filling in a food processor until finely ground. Combine melted butter with cookie crumbs until evenly moistened. Press mixture into bottom of a 23 x 33 cm deep dish. Freeze while preparing next layer.
02 -
Bloom gelatin by dissolving it in cold water and set aside. Pulse thawed blueberries with Greek yogurt in a food processor, keeping liquid. Beat cream cheese until smooth, then mix in vanilla extract and powdered sugar. Microwave gelatin to dissolve completely, stir into cream cheese mixture while mixing at medium speed. Fold in blueberry mixture and Cool Whip, scraping bowl to ensure uniformity. Spread over chilled Oreo crust and freeze for 15-20 minutes.
03 -
Whisk lemon instant pudding mix with cold milk until thickened. Fold in Cool Whip until homogenous. Spread over blueberry cheesecake layer and freeze for 5-10 minutes.
04 -
Spread remaining Cool Whip over pudding layer. Refrigerate for at least 4 hours or preferably overnight. Create white chocolate curls by peeling a room-temperature chocolate bar with a vegetable peeler. Sprinkle curls on top before serving.
# Notes:
01 -
Use thawed whipped topping like Cool Whip or prepare homemade whipped cream by beating 720 ml chilled heavy cream with 10 ml vanilla until soft peaks form; add powdered sugar to taste and beat until stiff peaks form.
02 -
Frozen blueberries maintain the cheesecake’s vibrant purple color; fresh blueberries yield a light grayish hue.
03 -
Store covered in the refrigerator for up to 5-6 days.