If you’re looking for a dessert that feels like summer sunshine on your plate, the No Bake Lemon Blueberry Dessert Recipe is here to brighten your day. Layers of tangy lemon cream cheese filling, sweet blueberry pie topping, and a buttery graham cracker crust come together effortlessly without ever needing the oven. It’s refreshing, light, and utterly irresistible—perfect for potlucks, family dinners, or just treating yourself to something special. I promise, once you try this dessert, it will become one of your go-to recipes for every occasion.
Ingredients You’ll Need
Nothing fancy, just simple pantry staples that blend beautifully. Each ingredient adds an important touch—from the crisp, golden graham cracker crust to the zesty lemon pudding that brings tang and smoothness, finishing with luscious blueberry pie filling for natural sweetness and vibrant color.
- 3 cups graham cracker crumbs: The foundation providing a crunchy, buttery base that holds everything together.
- 3/4 cup butter, melted: Bonds the crumbs into a perfect crust with a rich flavor.
- 2 (8 oz.) packages cream cheese, room temperature: Adds creamy tang and richness for the luscious lemon layer.
- 1 cup granulated sugar: Sweetens the cream cheese mixture to balance the tart lemon notes.
- 1/3 cup lemon juice: Provides fresh citrus brightness, elevating every bite.
- 1 cup 2% milk: Helps achieve a smooth, silky pudding consistency in the lemon filling.
- 3.4 oz. box instant lemon pudding: Thickens the lemon layer quickly and adds extra lemon flavor.
- 21 oz. can blueberry pie filling: Bursts with juicy berry sweetness, creating a stunning second layer.
- 16 oz. tub frozen whipped topping, thawed: Light, airy, and perfect for topping off with creamy fluff.
How to Make No Bake Lemon Blueberry Dessert Recipe
Step 1: Create the Graham Cracker Crust
Start by mixing the graham cracker crumbs with melted butter. The butter coats the crumbs evenly, helping them stick together once pressed. Don’t forget to set aside about 1/2 cup of the crumbs for sprinkling later. Once combined, press the mixture firmly into the bottom of a 13 x 9-inch dish to form an even crust. Then, pop it into the fridge to firm up while you prepare the next layer.
Step 2: Prepare the Lemony Cream Cheese Filling
In a large bowl, beat the cream cheese and sugar together until the mixture turns light and fluffy. This step ensures a smooth, velvety texture that makes every bite heavenly. Next, pour in the fresh lemon juice and milk, mixing thoroughly. Finally, add the dry instant lemon pudding mix and beat until everything is wonderfully combined. Spread this vibrant lemon layer carefully over the chilled crust, creating a zesty, creamy bed for the blueberries.
Step 3: Add the Blueberry Pie Filling
Take that can of blueberry pie filling and spoon it gently over the lemon layer. Use the back of the spoon to spread it evenly, covering the lemon completely. This layer adds juicy sweetness with just the right hint of tartness, and its glossy texture makes the dessert look irresistible.
Step 4: Top with Whipped Topping and Graham Cracker Crumbs
Now for the crowning glory: a generous layer of thawed whipped topping spread over the blueberry layer. This dreamy, fluffy topping perfectly balances the dessert’s tang and sweetness. Finally, sprinkle the reserved graham cracker crumbs on top for a bit of crunch and visual appeal. Once assembled, let the dessert chill in the fridge for at least 2 hours to let the layers set and meld together beautifully.
How to Serve No Bake Lemon Blueberry Dessert Recipe
Garnishes
For a fresh pop of color and flavor, garnish with a few fresh blueberries or thin lemon slices right before serving. A sprinkle of finely chopped mint leaves can add a refreshing aroma too. These little touches elevate the presentation and bring a fresh burst that complements the dessert perfectly.
Side Dishes
This No Bake Lemon Blueberry Dessert Recipe stands well on its own, but pairing it with a scoop of vanilla ice cream or a dollop of additional whipped cream makes for a delightful indulgence. You could also serve alongside a light fruit salad or a cup of herbal tea to round out your sweet treat experience.
Creative Ways to Present
For a fun twist, try layering this dessert in individual clear parfait glasses to show off all those beautiful layers. Another idea is to use mini mason jars for grab-and-go servings at parties or picnics. You can even make it in a springform pan and cut into neat slices for a fancy dessert platter.
Make Ahead and Storage
Storing Leftovers
This dessert keeps wonderfully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or an airtight lid to maintain freshness and prevent the whipped topping from drying out. It’s an easy make-ahead treat that will keep until you’re ready to enjoy again.
Freezing
If you want to prepare in advance or extend the life of the dessert, you can freeze it for up to 1 month. Be sure to wrap it well in plastic wrap and then foil, or store in a freezer-safe container. When you’re ready to serve, thaw it overnight in the fridge for the best texture and flavor.
Reheating
Since this is a no bake dessert that’s best served chilled, reheating isn’t recommended. Instead, just allow frozen portions to thaw gently in the fridge, preserving that wonderful creamy and fruity balance you love.
FAQs
Can I use fresh blueberries instead of canned pie filling?
Absolutely! Fresh blueberries can be used, but you might want to cook them down slightly with sugar to create a syrupy consistency similar to pie filling. This helps the layer hold better and keeps the texture balanced.
Is there a way to make this dessert gluten-free?
Yes! Replace graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Make sure the pie filling and pudding mix you use are also gluten-free to keep the dessert safe and delicious.
Can I substitute the whipped topping with homemade whipped cream?
Definitely! Homemade whipped cream adds a fresh and richer taste. Just whip heavy cream with a little sugar until soft peaks form, and spread it on top as you would with the store-bought topping.
How long does the dessert need to chill before serving?
It’s best to refrigerate the dessert for at least 2 hours so the layers can set firmly. If you can wait longer, even better—it allows the flavors to meld and the texture to improve.
What’s the best way to serve this dessert at a party?
For a crowd, consider making it in individual cups or mini jars to keep portions neat and easy to serve. Otherwise, slicing it directly from the dish with a sharp knife works well, just wipe the knife between slices for clean cuts.
Final Thoughts
Trust me when I say, the No Bake Lemon Blueberry Dessert Recipe is a game-changer for anyone who loves fresh, vibrant desserts without the fuss of baking. It’s a crowd-pleaser that looks as beautiful as it tastes. So go ahead, whip this up for your next gathering or enjoy it as a sweet personal treat—you’ll wonder how you ever lived without it!
Print
No Bake Lemon Blueberry Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake lemon blueberry dessert is a refreshing, creamy treat perfect for warm days or any occasion. Featuring a buttery graham cracker crust, a tangy lemon cream cheese layer, sweet blueberry pie filling, and a light whipped topping, this dessert is easy to prepare and requires no oven time. Chill for a couple of hours and serve chilled for a delightful combination of fruity and creamy flavors.
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Lemon Layer
- 2 (8 oz.) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz. box instant lemon pudding mix
Blueberry Layer
- 21 oz. can blueberry pie filling
Topping
- 16 oz. tubs frozen whipped topping, thawed
- Reserved 1/2 cup graham cracker crumbs (from the crust mixture)
Instructions
- Prepare Graham Cracker Crust: Mix 3 cups of graham cracker crumbs with melted butter until well combined. Reserve 1/2 cup of this mixture for the topping. Press the remaining crumbs firmly into the bottom of a 13 x 9-inch dish to form the crust. Place the dish in the refrigerator to allow the crust to set while you prepare the other layers.
- Make Lemon Layer: In a large bowl, beat the room temperature cream cheese and granulated sugar until the mixture becomes light and fluffy. Add the lemon juice and 2% milk, mixing thoroughly to combine. Sprinkle the dry instant lemon pudding mix into the bowl and beat again until well incorporated and smooth. Spread this lemon mixture evenly over the chilled graham cracker crust.
- Add Blueberry Layer: Spoon the blueberry pie filling over the lemon layer carefully, spreading it gently to cover the entire surface evenly without mixing into the lemon layer.
- Apply Topping: Spread the thawed whipped topping evenly over the blueberry layer. Finally, sprinkle the reserved 1/2 cup of graham cracker crumbs over the whipped topping for a crunchy finish.
- Chill and Serve: Refrigerate the completed dessert for at least 2 hours to allow all layers to set properly. Serve chilled and keep refrigerated between servings for best texture and flavor.
Notes
- Ensure cream cheese is at room temperature for easier blending and a smooth lemon layer.
- Reserve some graham cracker crumbs at the beginning to top the dessert for added texture and visual appeal.
- This dessert can be made a day ahead and kept refrigerated, allowing flavors to meld even better.
- If preferred, use light or fat-free cream cheese and pudding to reduce calories.
- For a firmer crust, press the graham cracker and butter mixture firmly and chill longer if needed before adding layers.
