No Bake Lemon Blueberry Dessert

This No Bake Lemon Blueberry Dessert is a luscious, layered treat with a creamy lemon filling, sweet blueberry topping, and a buttery graham cracker crust. Perfect for spring and summer gatherings, this no-bake dessert is as gorgeous as it is delicious, with vibrant layers that make serving (and eating) a delight. No oven? No problem!

Why You’ll Love This Recipe

• No baking required – perfect for warm-weather desserts
• Bright and fruity flavor with the refreshing zest of lemon and juicy blueberries
• Creamy cheesecake texture without the baking fuss
• Ideal for potlucks, picnics, and family get-togethers
• Beautifully layered—visually impressive and easy to assemble

Ingredients

• 3 cups graham cracker crumbs
• ¾ cup butter, melted
• 2 (8 oz.) packages cream cheese, room temperature
• 1 cup granulated sugar
• ⅓ cup lemon juice
• 1 cup 2% milk
• 1 (3.4 oz.) box instant lemon pudding
• 1 (21 oz.) can blueberry pie filling
• 1 (16 oz.) tub frozen whipped topping, thawed

Directions

Prepare the Crust

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated.
2. Reserve ½ cup of this mixture for the optional topping.
3. Press the remaining mixture evenly into the bottom of a 13×9-inch baking dish.
4. Place the dish in the refrigerator to chill while preparing the next layer.

Make the Lemon Cream Cheese Layer

5. In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and fluffy.
6. Add the lemon juice and milk, mixing until fully combined.
7. Add the dry lemon pudding mix last and beat thoroughly until the mixture thickens slightly.
8. Drop the lemon mixture in large dollops over the chilled crust, then gently spread into an even layer. (Spreading gently helps prevent lifting the crust.)

Add the Blueberry Layer

9. Spoon the blueberry pie filling in dollops over the lemon layer.
10. Carefully spread into an even layer using the back of a spoon or spatula.

Top with Whipped Topping

11. Spread the thawed whipped topping over the blueberry layer.
12. Sprinkle the reserved graham cracker crumbs on top (optional).

Chill

13. Refrigerate the dessert for at least 2–4 hours, or preferably overnight, to allow it to fully set.
14. Serve chilled and enjoy!

Pro Tips and Variations

• Use fresh lemon juice for the best flavor.
• For a tangier lemon layer, add a bit of lemon zest.
• Swap blueberry pie filling for cherry, raspberry, or strawberry to suit your preference.
• For a lighter option, use reduced-fat cream cheese and light whipped topping.

Serving Suggestions

• Serve chilled in square slices with a mint leaf garnish or extra blueberries on top.
• Pairs beautifully with iced tea, lemonade, or a light sparkling wine.
• Make it extra special by serving in individual trifle cups for parties.

Storage/Reheating

• Store covered in the refrigerator for up to 5 days.
• This dessert is not freezer-friendly as the texture of the pudding and whipped topping may change.
• Keep chilled until just before serving to maintain its structure and flavor.

FAQs

Can I make this a day in advance?
Yes! In fact, it tastes even better the next day after the layers have set completely.

Can I use homemade pie filling?
Absolutely. Just make sure the consistency matches that of canned for best results.

Is there a way to make this sugar-free?
You can use sugar-free pudding, low-sugar pie filling, and a sugar substitute in the cream cheese layer, though results may vary slightly in texture and taste.

Can I use a store-bought graham cracker crust?
Not for a 13×9 pan. This recipe requires a larger crust base than a standard pie shell.

Conclusion

This No Bake Lemon Blueberry Dessert is a show-stopping, flavor-packed treat that comes together effortlessly—no oven required. With layers of buttery graham crust, tangy lemon cream cheese, sweet blueberry filling, and fluffy whipped topping, it’s a cool and creamy dessert that’s perfect for warm days, special occasions, or any time you need a sweet escape.

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