This No Bake Lemon Blueberry Dessert is a refreshing and delightful treat that combines the tangy flavor of lemon with the sweetness of blueberries. With a creamy, luscious texture and a crunchy crust, this dessert is perfect for warm days when you don’t want to turn on the oven.
Why You’ll Love This Recipe
No baking required, making it a quick and easy dessert
A refreshing combination of lemon and blueberry flavors
Perfect for summer gatherings, picnics, or potlucks
Light and creamy texture with a deliciously crunchy crust
Can be made ahead of time for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Melted butter
Cream cheese
Powdered sugar
Lemon juice and zest
Whipped topping
Blueberry pie filling
Fresh blueberries (optional for garnish)
Directions
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of a baking dish and refrigerate to set.
Make the Lemon Filling: Beat cream cheese, powdered sugar, lemon juice, and lemon zest together until smooth. Gently fold in the whipped topping until well combined.
Layer the Dessert: Spread the lemon filling evenly over the chilled crust.
Add the Blueberry Topping: Spread blueberry pie filling over the lemon layer.
Chill: Refrigerate for at least 4 hours or overnight for best results.
Serve: Garnish with fresh blueberries if desired, slice, and enjoy!
Servings and Timing
Servings: 8-10
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Variations
Use Different Fruits: Swap out blueberries for strawberries, raspberries, or a mixed berry combination.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Dairy-Free Version: Use dairy-free cream cheese and whipped topping.
Extra Crunch: Add chopped nuts to the crust for added texture.
Storage/Reheating
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 1 month. Thaw in the refrigerator before serving.
Reheating: No reheating necessary—serve chilled!
FAQs
How far in advance can I make this dessert?
You can make it up to 24 hours in advance for the best texture and flavor.
Can I use fresh blueberries instead of blueberry pie filling?
Yes! You can use fresh blueberries combined with a bit of sugar and lemon juice to create a homemade topping.
What can I use instead of graham crackers for the crust?
Crushed vanilla wafers, digestive biscuits, or shortbread cookies work well as substitutes.
Can I use store-bought whipped topping?
Yes, but if you prefer, you can use homemade whipped cream instead.
How do I make the filling more lemony?
Increase the lemon zest and juice slightly for a stronger lemon flavor.
Is this dessert overly sweet?
No, the lemon balances out the sweetness, making it a perfectly refreshing treat.
Can I use a different citrus flavor?
Yes, lime or orange can be substituted for a fun twist on the recipe.
Does this dessert hold up well for outdoor events?
It does, but keep it chilled until serving to maintain its structure.
What size pan should I use?
An 8×8-inch or 9×9-inch dish works best, but you can double the recipe for a larger dish.
Can I add a crunchy topping?
Yes, crushed nuts, granola, or cookie crumbles make a great topping addition.
Conclusion
No Bake Lemon Blueberry Dessert is a simple yet impressive treat that’s perfect for any occasion. With its vibrant flavors, creamy texture, and easy preparation, this dessert is sure to become a favorite. Whether you’re making it for a summer gathering or just to satisfy a sweet craving, it’s a delightful and hassle-free option!
PrintNo Bake Lemon Blueberry Dessert
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A light and refreshing no-bake dessert featuring layers of creamy lemon filling, fresh blueberries, and a buttery graham cracker crust. Perfect for summer or any time you need a simple yet delicious treat!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the lemon filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
-
Make the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of an 8×8-inch baking dish.
- Place in the fridge to set while preparing the filling.
-
Prepare the lemon filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the lemon filling evenly over the chilled crust.
-
Make the blueberry topping:
- In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5 minutes).
- Let the mixture cool completely before spreading it over the lemon filling.
-
Chill & serve:
- Cover the dessert and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled. Enjoy!
Notes
You can substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits.
If you like extra lemon flavor, increase the lemon zest in the filling.
Frozen blueberries can be used, but let them thaw slightly before cooking.
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