If you’re looking for a refreshing dessert that is as easy to make as it is irresistible, this No Bake Lemon Blueberry Dessert Recipe is an absolute game changer. It’s bright, creamy, and packed with layers of zingy lemon and luscious blueberries, all resting on a buttery graham cracker crust. This dessert not only dazzles your taste buds but also saves you time in the kitchen, making it perfect for parties, potlucks, or just a special treat to brighten up any day.
Ingredients You’ll Need
This No Bake Lemon Blueberry Dessert Recipe shines because of its simple yet essential ingredients. Each one adds a specific touch that makes the dessert stand out—from the buttery graham cracker crust that provides the perfect crunch to the tangy lemon filling and sweet blueberry topping that create an irresistible flavor harmony.
- 3 cups graham cracker crumbs: The base of your dessert, bringing a delicious crunch and buttery flavor.
- 3/4 cup butter, melted: Helps bind the graham crackers into a sturdy crust, adding richness.
- 2 (8 oz.) packages cream cheese, room temperature: Creates a creamy, smooth lemon layer that’s slightly tangy.
- 1 cup granulated sugar: Sweetens the lemon layer perfectly without overpowering the tartness.
- 1/3 cup lemon juice: Adds that fresh, zesty punch that is the soul of this dessert.
- 1 cup 2% milk: Helps achieve the perfect pudding consistency in the lemon layer.
- 3.4 oz box instant lemon pudding: Thickens the lemon layer while intensifying its citrus flavor.
- 21 oz can blueberry pie filling: Provides a sweet, juicy burst of blueberry goodness.
- 16 oz tub frozen whipped topping, thawed: Offers a light and airy finish, balancing the tang and sweetness.
How to Make No Bake Lemon Blueberry Dessert Recipe
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbs with melted butter until they resemble wet sand. Reserve half a cup of these crumbs for topping later, then firmly press the rest into the bottom of a 13×9 dish. Pop it in the fridge to let it set while you prep the rest — a solid crust foundation makes all the difference in texture and flavor.
Step 2: Make the Lemon Layer
In a large bowl, beat together the cream cheese and sugar until everything becomes light and fluffy. This step is crucial for a smooth, creamy filling. Next, stir in the lemon juice and milk, blending well before adding the instant lemon pudding mix. Beat the mixture again until it is well combined and thickened, then gently spread this luscious lemon layer over your chilled crust.
Step 3: Add the Blueberry Layer
Now comes the fun part: spoon the blueberry pie filling evenly over the lemon layer. Be gentle here to keep the layers distinct and attractive. These vibrant blueberries offer a juicy sweetness that perfectly complements the tangy lemon underneath—such a delightful pairing!
Step 4: Top with Whipped Topping and Graham Cracker Crumbs
Spread the thawed whipped topping smoothly over the blueberry layer. This airy, creamy topping is essential for balancing the tart and sweet layers below. Finally, sprinkle the reserved graham cracker crumbs on top — it adds a wonderful crunch and a bit of rustic charm to finish off your dessert beautifully.
Step 5: Chill to Set
The final key to success is patience! Let your dessert chill in the refrigerator for at least two hours before serving. This step allows all the flavors to marry perfectly and the layers to set firmly. When you dig in, you’ll experience creamy, fruity, and crunchy textures that sing in harmony.
How to Serve No Bake Lemon Blueberry Dessert Recipe
Garnishes
To add a little extra flair to this No Bake Lemon Blueberry Dessert Recipe, consider garnishing with fresh blueberries or a few lemon zest curls. A light dusting of powdered sugar or a sprig of fresh mint can also elevate the presentation and add a refreshing aroma that welcomes everyone to dig in.
Side Dishes
This dessert pairs wonderfully with light sides such as a crisp green salad or a simple fruit platter when served after a meal. The bright citrus and berry flavors cleanse the palate and offer a delightful contrast to savory mains, making your gathering feel balanced and thoughtful.
Creative Ways to Present
For a fun twist, serve this dessert in individual glass jars or mini trifle bowls to showcase the beautiful layers. You can even alternate blueberry and lemon layers for a striped effect. Another idea is to turn it into parfaits, layering graham crumbs, lemon cream, blueberry pie filling, and whipped topping in pretty glasses—perfect for impressing guests!
Make Ahead and Storage
Storing Leftovers
Any leftovers of this No Bake Lemon Blueberry Dessert Recipe should be stored covered in the refrigerator. It will stay fresh and delicious for up to three days, giving you plenty of time to enjoy every last bite without worrying about it drying out or losing flavor.
Freezing
While the dessert tastes best fresh, you can freeze it for up to one month. For best results, cover tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to maintain its creamy texture and layers intact.
Reheating
Since this dessert is served cold and no baking is involved, reheating is not recommended. Instead, just grab it straight from the fridge and enjoy its refreshing, cool flavors at their best!
FAQs
Can I use fresh blueberries instead of canned blueberry pie filling?
Absolutely! Using fresh blueberries tossed with a little sugar and lemon juice can make the dessert feel extra fresh and homemade. Keep in mind, fresh blueberries won’t be as syrupy as pie filling, so the texture will vary slightly.
Is it okay to substitute the cream cheese with something else?
Cream cheese provides the rich, tangy base that defines the lemon layer’s taste and consistency. While you could try mascarpone or ricotta, the flavor will change, and the texture may not set as firmly.
Can I make this dessert gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free graham-style crumbs or finely crushed gluten-free cookies. This way, you can enjoy the same great taste without gluten worries.
How long will the dessert keep in the fridge?
When stored properly, this No Bake Lemon Blueberry Dessert Recipe remains fresh for about 3 days. Beyond that, the texture of the whipped topping may start to break down, so it’s best enjoyed sooner.
Can I double the recipe for a larger group?
Definitely! The ingredients scale well, so doubling or even tripling the recipe is a great idea when you’re catering to a crowd. Just be sure to use larger or multiple dishes for even layering and easy chilling.
Final Thoughts
I can’t recommend this No Bake Lemon Blueberry Dessert Recipe enough for anyone who loves bright, creamy desserts without the fuss of an oven. It’s a true crowd-pleaser that combines simple ingredients into an absolute showstopper. Trust me, once you try it, it’ll become your go-to dessert whenever you want to impress effortlessly with something truly delicious!
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
Description
This No Bake Lemon Blueberry Dessert is a refreshing, layered treat perfect for warm days or any occasion when you want a light, fruity dessert without turning on the oven. Featuring a buttery graham cracker crust, a tangy lemon pudding layer, sweet blueberry filling, and a fluffy whipped topping, this dessert combines creamy, citrusy, and fruity flavors with a delightful crunch. It’s easy to prepare, requires no baking, and serves 20 people, making it ideal for gatherings and celebrations.
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
Blueberry Layer
- 21 oz. can blueberry pie filling
Topping
- 16 oz. tub frozen whipped topping, thawed
- Reserved 1/2 cup graham cracker crumbs (optional topping)
Instructions
- Prepare the Graham Cracker Crust: In a medium-sized bowl, combine 3 cups of graham cracker crumbs with 3/4 cup melted butter. Mix until the crumbs are fully coated. Reserve 1/2 cup of this mixture for topping later. Press the remaining crust mixture firmly into the bottom of a 13 x 9-inch dish to form an even layer. Place the crust in the refrigerator to set while preparing the rest of the dessert.
- Make the Lemon Layer: In a large mixing bowl, beat together the 2 packages of room-temperature cream cheese and 1 cup granulated sugar until the mixture becomes light and fluffy. Add 1/3 cup lemon juice and 1 cup 2% milk, continuing to mix until evenly combined. Gradually add the 3.4 oz. instant lemon pudding mix and beat the mixture until smooth and well combined. Spread this lemon cream layer evenly over the chilled graham cracker crust.
- Add the Blueberry Layer: Carefully spoon the 21 oz. can of blueberry pie filling over the lemon layer, spreading gently with a spatula to cover the surface evenly without mixing through the lemon layer.
- Apply the Whipped Topping and Crumble Garnish: Spread the thawed 16 oz. tub of whipped topping over the blueberry layer, smoothing it evenly. Sprinkle the reserved 1/2 cup of graham cracker crumbs over the whipped topping for added texture and decoration.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 hours to allow it to set properly. Keep refrigerated until ready to serve. Cut into squares and enjoy this refreshing no-bake lemon blueberry dessert.
Notes
- This dessert is best served chilled and should be kept refrigerated.
- Let the cream cheese come to room temperature before beating to avoid lumps.
- You can substitute frozen whipped topping with homemade whipped cream if preferred.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Ensure instant lemon pudding mix is used, as it sets quickly and does not require cooking.
- Letting the crust chill before assembling helps prevent it from becoming soggy.
