How to Make No Bake Lemon Blueberry Mascarpone Cake

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

Rinse and drain blueberries, set aside.

In the bowl of a stand mixer, place the whipped topping, mascarpone cheese, and vanilla pudding mix. Mix on low speed to combine and form a thick, creamy mixture.

Spread ⅓ of the creamy mixture in the bottom of a springform pan to completely cover the bottom.

Place a layer of lemon sandwich cookies on top of the filling (about 24 cookies). You can break them in half if you like to absorb the moisture from the jam and whipped topping more quickly.

Sprinkle on 1/2 of the blueberries, then spread 1/2 of the blueberry jam in a layer to the edges of the pan.

Spread ⅓ of the creamy mixture over the blueberry layer.

Add another layer of lemon sandwich cookies.

Sprinkle on the other 1/2 of the blueberries, then spread the other 1/2 of the blueberry jam in a layer to the edges of the pan.

Spread the final ⅓ of the creamy mixture over the blueberry layer.

Top with grated lemon zest and fresh blueberries.

Place the pan on a large cake plate.

Chill overnight or for about 8 hours.

Remove from the refrigerator and remove the springform pan. Slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens