If you’re on the lookout for a bright, fresh, and utterly delightful treat without turning on the oven, this No Bake Lemon Blueberry Dessert Recipe is exactly what your dessert dreams are made of. It combines zesty lemon goodness with luscious blueberries and a perfectly crumbly graham cracker crust for a layered sensation that’s both refreshing and indulgent. Whether you’re entertaining guests or simply craving a sweet ending to your day, this dessert hits all the right notes with its creamy texture and vibrant flavors. Every bite feels like a burst of sunshine, and the best part is how simple it is to whip up!
Ingredients You’ll Need
To create this show-stopping dessert, you only need a handful of straightforward ingredients, each playing a crucial role in delivering the perfect balance of taste and texture. The combination of crisp graham crackers, tangy lemon, creamy filling, and juicy blueberries is both classic and irresistible.
- Graham cracker crumbs (3 cups): The base of our crust, providing a buttery, crunchy foundation that holds everything together.
- Butter, melted (3/4 cup): Ensures the graham cracker crust binds perfectly and adds richness.
- Cream cheese, room temperature (2 – 8 oz. packages): Gives the dessert a luscious and smooth texture with a subtle tang.
- Granulated sugar (1 cup): Sweetens the cream cheese layer just right without overpowering the lemon.
- Lemon juice (1/3 cup): Packs a bright, zesty punch that complements blueberry’s sweetness beautifully.
- 2% milk (1 cup): Lightens the pudding mixture, adding creaminess without heaviness.
- Instant lemon pudding mix (3.4 oz. box): Thickens and intensifies the lemon flavor while ensuring the filling sets perfectly.
- Blueberry pie filling (21 oz. can): Adds vibrant color and juicy bursts of blueberry sweetness throughout the dessert.
- Frozen whipped topping, thawed (16 oz. tubs): The crowning glory that lends a fluffy, airy finish, making every bite heavenly.
How to Make No Bake Lemon Blueberry Dessert Recipe
Step 1: Create the Perfect Crust
Start by mixing the graham cracker crumbs with melted butter. This simple step forms the crucial base layer that holds the entire dessert together. Take out about 1/2 cup of this mixture and set it aside—you’ll use this for optional topping later. Press the remaining crumbs firmly into the bottom of a 13 x 9-inch dish to create an even crust. Pop it into the refrigerator to set while you prepare the luscious lemon layer.
Step 2: Whip Up the Creamy Lemon Layer
In a large bowl, beat the cream cheese and sugar until the mixture is light, fluffy, and just a little cloud-like. Adding the lemon juice and milk brings brightness and smoothness, cutting the richness perfectly. Sprinkle in the dry lemon pudding mix last, then beat well until the mixture thickens beautifully. This lemon layer will be thick and creamy, so dollop it across the chilled crust and spread gently into a smooth, even surface.
Step 3: Add the Blueberry Goodness
Instead of awkwardly spreading the blueberry pie filling, drop spoonfuls over the lemon layer and then gently spread. This technique helps keep the layers distinct and stops the filling from mixing in too much, ensuring every bite bursts with juicy blueberry flavor.
Step 4: Top with Whipped Cream and Optional Crunch
Now for the fluffy, dreamy finish: spread the thawed frozen whipped topping evenly over the blueberry layer. For an extra textural treat, sprinkle the reserved graham cracker crumbs on top—it adds a lovely crunch and completes the dessert’s look with charming rustic appeal.
Step 5: Chill and Set
Place the entire dish in the refrigerator for at least 2 hours to allow the layers to set up properly. When chilled, the dessert will cut beautifully, with each layer delightfully distinct yet perfectly harmonious in every bite.
How to Serve No Bake Lemon Blueberry Dessert Recipe
Garnishes
Elevate your presentation by adding fresh lemon zest or a few whole blueberries on top just before serving. A sprig of mint adds a refreshing color contrast and hint of herbal brightness that complements the dessert’s citrusy flavors. These simple garnishes add a touch of elegance that’s sure to impress.
Side Dishes
This dessert pairs wonderfully with a cup of hot tea, light coffee, or even a crisp glass of sparkling wine. For a fuller meal, consider serving it alongside a fresh fruit salad or a dollop of Greek yogurt to balance the sweetness with a bit of tang.
Creative Ways to Present
Serve individual portions in clear glass cups or parfait glasses to showcase the beautiful layers of graham cracker, lemon cream, blueberries, and whipped topping. If you’re hosting a casual gathering, use mini mason jars for a fun, portable presentation. For a party, garnish each serving with a decorative edible flower for that extra wow factor!
Make Ahead and Storage
Storing Leftovers
Keep any leftover portions tightly covered with plastic wrap or in an airtight container in the refrigerator. This dessert stays fresh and flavorful for up to 3 days, so you can enjoy the zesty-sweet magic again without any loss of quality.
Freezing
While this no bake lemon blueberry dessert recipe can be frozen, note that the texture may change slightly upon thawing, especially the whipped topping. To freeze, cover tightly and freeze in a sealed airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
Since this is a no bake dessert served chilled, reheating is not necessary or recommended. The fresh, cool temperature is part of its charm and makes it especially refreshing on warm days.
FAQs
Can I use fresh blueberries instead of canned pie filling?
Absolutely! Fresh blueberries can provide a lovely, natural texture and taste. You might want to cook them down with a bit of sugar and cornstarch to create a thicker filling similar to the canned version, or simply layer them fresh for a lighter touch.
Is it possible to make this dessert gluten-free?
Yes! Simply substitute the graham cracker crumbs with a gluten-free alternative or crushed gluten-free cookies. Just make sure the substitution holds together well when mixed with melted butter to form the crust.
Can I make this dessert vegan?
With some tweaks, such as using vegan cream cheese, dairy-free milk, and a vegan-friendly whipped topping, you can absolutely create a vegan version. Just check each ingredient’s label carefully.
How long does it take to set before serving?
You’ll want to chill this dessert for at least 2 hours in the refrigerator. This allows the pudding and cream cheese layers to firm up nicely and makes slicing cleaner and easier.
Can I double this recipe for a larger crowd?
Yes, this recipe scales beautifully! Just double the ingredients and use a larger dish or two 13 x 9 pans. Keep in mind that chilling time might need to be slightly longer for larger portions.
Final Thoughts
This No Bake Lemon Blueberry Dessert Recipe is a true keeper for any dessert lover’s arsenal. Its sunny, fresh flavors combined with creamy and crunchy textures are simply irresistible. Whether you’re a seasoned baker or a kitchen novice, this recipe is straightforward, satisfying, and guaranteed to bring smiles. I hope you try it soon and enjoy every delicious bite as much as I do!
Print
No Bake Lemon Blueberry Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: N/A
- Total Time: 2 hours 30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A refreshing no-bake lemon blueberry dessert featuring a graham cracker crust, creamy lemon pudding layer, and luscious blueberry topping, all finished with a generous layer of whipped topping. Perfect for warm days or any occasion where a light, fruity dessert is desired.
Ingredients
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
Topping
- 21 oz. can blueberry pie filling
- 16 oz. tub frozen whipped topping, thawed
- Reserved 1/2 cup graham cracker crumbs (optional topping)
Instructions
- Prepare the crust: Mix the graham cracker crumbs with melted butter until combined. Set aside 1/2 cup for an optional topping later. Press the remaining mixture firmly into the bottom of a 13 x 9 inch baking dish. Place the crust in the refrigerator to set while preparing the next layer.
- Make the lemon layer: In a large bowl, beat the cream cheese and granulated sugar together until light and fluffy. Add the lemon juice and 2% milk, mixing thoroughly. Finally, add the dry instant lemon pudding mix and beat until all ingredients are thoroughly combined into a thick batter. Dollop this lemon mixture over the chilled crust and gently spread into an even layer.
- Add the blueberry layer: Spoon the blueberry pie filling by dollops on top of the lemon layer to avoid spreading messily. Then gently spread it into an even layer without mixing into the lemon layer.
- Top with whipped topping and crumbs: Spread the thawed frozen whipped topping evenly over the blueberry layer. Sprinkle the reserved 1/2 cup graham cracker crumbs on top if desired, adding extra texture and flavor.
- Refrigerate to set: Place the assembled dessert in the refrigerator and allow it to chill and set for at least 2 hours before serving. Keep refrigerated until ready to enjoy.
Notes
- For best results, use cream cheese at room temperature to ensure smooth mixing.
- The reserved graham cracker crumbs add a nice crunchy texture to the top but are optional.
- Make sure to allow enough refrigeration time for the dessert to fully set for optimal texture.
- This dessert is easy to prepare ahead of time and is perfect for parties or potlucks.
- You can substitute the whipped topping with homemade whipped cream if preferred.
