Ingredients
- 2 cups heavy cream
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12 oz. store-bought or homemade lemon curd
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3 (8-oz.) pkg. cream cheese, softened
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1/3 cup (38 g.) confectioners’ sugar
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1 (13-oz.) jar blueberry jam
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1 Tbsp. fresh lemon juice
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48 lemon Oreos
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Finely grated lemon zest and fresh blueberries, for topping
Instructions
- In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form. Transfer a heaping 2 cups whipped cream to a medium bowl. Refrigerate until ready to use.
- To remaining whipped cream, fold in lemon curd. Refrigerate until ready to use.
- In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until smooth. Add jam and lemon juice and beat until combined.
- In a 13″ x 9″ baking dish, spread a thin layer of cheesecake mixture. Cover entire bottom of prepared dish with Oreos. Spoon about half of cheesecake mixture over Oreos and spread in an even layer. Top with half of lemon curd mixture and spread in an even layer. Top with remaining Oreos, cheesecake mixture, and lemon curd mixture. Top with reserved whipped cream. Refrigerate until well chilled, at least 2 hours and up to overnight.
- When ready to serve, top with lemon zest and blueberries.