If you’re searching for a dessert that strikes the perfect balance between zesty brightness and sweet berry flavors without turning on the oven, this No Bake Lemon Blueberry Dessert Recipe is an absolute game-changer. It combines the tangy punch of lemon with luscious blueberry pie filling and a buttery graham cracker crust, all layered under a cloud of whipped topping. Whether you’re serving a crowd or just craving a refreshing treat, this dessert delivers everything you want in a cool, creamy slice of heaven.
Ingredients You’ll Need
Gathering simple, staple ingredients is the first step toward creating this delightful No Bake Lemon Blueberry Dessert Recipe. Each plays a vital role, from the crunchy crust to the creamy lemon filling and the vibrant blueberry topping, making flavors and textures come alive in every bite.
- Graham cracker crumbs: Provide a buttery, crisp base that perfectly supports the creamy layers above.
- Butter (melted): Adds richness and helps bind the graham cracker crust firmly.
- Cream cheese: Brings a velvety, tangy creaminess essential for the luscious lemon filling.
- Granulated sugar: Sweetens the filling just right without overpowering the natural tartness of lemon.
- Lemon juice: Gives the dessert its signature bright and zesty flavor, awakening the palate.
- 2% milk: Helps blend dry lemon pudding into a smooth, thickened filling.
- Instant lemon pudding mix: Thickens the filling and adds concentrated lemon flavor.
- Blueberry pie filling: Offers juicy, sweet bursts of fruit that contrast beautifully with the tart lemon layer.
- Frozen whipped topping: Adds lightness and a creamy finish that balances the dessert’s vibrant layers.
How to Make No Bake Lemon Blueberry Dessert Recipe
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbs with your melted butter until the breadcrumbs are evenly coated and have a sandy texture. Reserve about 1/2 cup of crumbs for sprinkling on top later. Press the remaining crumb mixture firmly into a 13 x 9 inch dish to create a sturdy base. Pop the crust into the fridge to chill; this step solidifies the crust so it holds together when it’s time to serve.
Step 2: Make the Lemon Cream Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is fluffy and smooth. This ensures a light, melt-in-your-mouth texture. Add the fresh lemon juice and milk, blending everything completely to incorporate the brightness. Slowly sprinkle in the instant lemon pudding mix while continuing to beat the mixture until it thickens into a luscious, creamy filling that retains all the bright lemon flavor.
Step 3: Assemble the Layers
Take the chilled crust from the fridge and spread the lemon cream filling evenly over the top, smoothing out any bumps with a spatula. Next, gently spoon the blueberry pie filling across the lemon layer, spreading it carefully so you maintain distinct layers without mixing. This creates a stunning visual and contrasting flavors in every spoonful.
Step 4: Add the Whipped Topping and Final Touch
Top the dessert with a generous layer of thawed whipped topping, using a spatula to create soft peaks for a light and airy finish. Finally, sprinkle the reserved graham cracker crumbs on top for an extra crunch and a beautiful rustic look. Pop the whole dessert back in the fridge for at least 2 hours, allowing all the flavors to meld and the dessert to chill perfectly.
How to Serve No Bake Lemon Blueberry Dessert Recipe
Garnishes
Enhance your No Bake Lemon Blueberry Dessert Recipe with fresh garnishes like lemon zest or a few whole blueberries to highlight the dessert’s vibrant flavors. A sprig of fresh mint can also add a lovely green contrast and a refreshing aroma when served.
Side Dishes
This dessert pairs wonderfully with a cup of hot herbal tea or a light, fruity white wine if you’re looking to elevate your casual gathering. For a cozy family meal, serve alongside fresh fruit salad or vanilla ice cream to complement the creamy, fruity layers.
Creative Ways to Present
Try serving this dessert in individual clear glass cups or mason jars to showcase the beautiful layers of graham crust, lemon filling, blueberry topping, and whipped cream. Layering in parfait glasses makes it look elegant and helps guests appreciate every delicious element in one spoonful.
Make Ahead and Storage
Storing Leftovers
This dessert keeps beautifully in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. Keeping it cold preserves the texture and flavor, so the crust doesn’t get soggy and the filling stays creamy.
Freezing
You can freeze portions of this dessert by wrapping them well and placing them in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain the dessert’s smooth texture without separation.
Reheating
Since this is a no bake, chilled dessert, reheating isn’t recommended. It’s best enjoyed cold to savor the refreshing lemon and blueberry flavors and the contrasting textures.
FAQs
Can I use fresh blueberries instead of blueberry pie filling?
Absolutely! Fresh blueberries can add a natural freshness, but the pie filling provides extra sweetness and a syrupy consistency that holds the layers nicely. If using fresh berries, consider mixing them with a little sugar and cornstarch to mimic that effect.
Is there a dairy-free version of this dessert?
You can try substituting the cream cheese, milk, and whipped topping with their dairy-free alternatives. Keep in mind the texture may be slightly different, but you’ll still get a delicious lemon blueberry combination.
How long does it take to set properly?
Chilling the dessert for at least 2 hours is essential for the filling to firm up and the flavors to meld together, but leaving it overnight yields even better results.
Can I make it in a different size pan?
Yes, you can adjust quantities to fit a smaller or larger pan. Just keep the same ratios so the layers stay balanced and delicious.
What’s the best way to serve this dessert?
Serve chilled, straight from the refrigerator. Using a sharp knife to cut clean slices helps maintain the pretty layers for presentation.
Final Thoughts
This No Bake Lemon Blueberry Dessert Recipe is one of those guaranteed crowd-pleasers that’s easy to whip up and utterly delightful to eat. It’s bursting with bright lemon zest, sweet bursts of blueberry, and the comforting crunch of graham cracker crust, all wrapped in a creamy, dreamy package. Give this recipe a try the next time you want a fuss-free yet stunning dessert that feels like a sunny slice of summer on your plate.
Print
No Bake Lemon Blueberry Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Lemon Blueberry Dessert is a refreshing and easy-to-make treat combining a crunchy graham cracker crust with a creamy lemon-flavored filling, topped with sweet blueberry pie filling and fluffy whipped topping. Perfect for warm days or when you want a simple yet delightful dessert without turning on the oven.
Ingredients
Crust
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Filling
- 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 (dry)
Toppings
- 21 oz can blueberry pie filling
- 16 oz tub frozen whipped topping, thawed
- Reserved 1/2 cup graham cracker crumbs for sprinkling (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Reserve 1/2 cup of this mixture for topping later. Press the remaining mixture evenly into the bottom of a 13 x 9 inch dish. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the cream filling: In a large bowl, beat the room temperature cream cheese and granulated sugar together until the mixture is light and fluffy. Add the lemon juice and 2% milk, blending thoroughly until smooth. Gradually incorporate the dry instant lemon pudding mix, continuing to beat until the mixture thickens to a creamy consistency.
- Assemble the layers: Spread the lemon cream mixture evenly over the chilled graham cracker crust, smoothing the surface for an even layer.
- Add blueberry topping: Spoon the canned blueberry pie filling evenly over the lemon cream layer, taking care not to disturb the layers beneath.
- Finish with whipped topping: Spread the thawed whipped topping over the blueberry layer. If desired, sprinkle the reserved 1/2 cup of graham cracker crumbs on top for extra texture and decoration.
- Chill and serve: Refrigerate the dessert for at least 2 hours to allow it to set fully before serving. This helps enhance the flavors and firm up the layers.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
- The dessert can be prepared a day ahead, making it perfect for parties and gatherings.
- For a dairy-free option, substitute cream cheese and milk with suitable plant-based alternatives, but note that texture may vary.
- If blueberry pie filling is too thick, you can gently heat it for easier spreading, then cool before layering.
- Use full-fat cream cheese and butter for best flavor and texture.
