Bright, creamy, and oh-so-refreshing, this No Bake Lemon Blueberry Dessert is the ultimate sweet treat for warm-weather cravings and make-ahead ease. With layers of tangy lemon filling, luscious blueberry pie topping, and a buttery graham cracker crust, this dessert checks every box for flavor, texture, and simplicity. Best of all? No oven required!
Whether you’re planning a spring brunch, a summer potluck, or just need a cool dessert fix, this chilled beauty delivers every time. It’s a close cousin to our No Bake Strawberry Cheesecake Bars, but with a bold citrus twist that keeps things light and zingy. Get ready to swoon with every spoonful!
What is No Bake Lemon Blueberry Dessert?
This layered dessert is all about ease and flavor. With a buttery graham cracker base, a lemon-infused cream cheese and pudding filling, and a juicy blueberry topping, it’s a no-bake wonder that comes together with minimal effort.
Why the name? Because it’s exactly that: a zesty, fruity, no-fuss dessert that sets in the fridge instead of the oven. As the saying goes, “the way to a man’s heart is through his stomach” — and this dessert makes a pretty convincing case. One bite and you’ll know why it’s a favorite!
Why You’ll Love This Recipe
There’s so much to adore about this no bake delight:
- No baking required: Perfect for hot days or quick assembly.
- Delightfully tangy and sweet: The lemon pudding and cream cheese offer a balanced zing against the sweet blueberry topping.
- Crowd-pleaser: Feeds a group easily and looks as good as it tastes.
If you’re a fan of our No Bake Oreo Cheesecake or Lemon Icebox Pie, this dessert will be right up your alley. Simple, layered, and lush—just the way a no-bake treat should be.
How to Make No Bake Lemon Blueberry Dessert
Quick Overview
With just a bit of mixing and layering, this dessert is ready for the fridge in under 30 minutes. After a couple hours of chilling, it’s firm, fresh, and totally scoop-worthy.
Ingredients:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 1 (3.4 oz) box instant lemon pudding mix
- 1 (21 oz) can blueberry pie filling
- 1 (16 oz) tub frozen whipped topping, thawed
Step-by-Step:
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Reserve 1/2 cup of the mixture for optional topping.
- Press the remaining crumb mixture into the bottom of a 13×9-inch dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese and sugar until light and fluffy.
- Add lemon juice and milk; mix until smooth.
- Add the dry lemon pudding mix and beat just until thoroughly combined. The filling will be thick.
- Drop the lemon mixture by dollops over the crust and spread evenly and gently to avoid disturbing the crust.
- Spoon the blueberry pie filling over the lemon layer and gently spread into an even layer.
- Top with thawed whipped topping and sprinkle reserved graham cracker crumbs over the top, if using.
- Chill for at least 2 hours before serving. Keep refrigerated.
What to Serve No Bake Lemon Blueberry Dessert With:
Serve it chilled with a glass of iced tea, lemonade, or even a fruity white sangria. Add a lemon twist or fresh mint sprig for extra flair. This dessert is lovely alongside grilled chicken, pasta salad, or at any picnic or potluck spread.
Top Tips for Perfecting No Bake Lemon Blueberry
- Soften the cream cheese fully to avoid lumps.
- Use a cold bowl when whipping for a firmer lemon layer.
- Spread toppings gently to preserve the clean layers.
- Don’t skimp on chill time—2 hours minimum for the best texture.
- Customize with other fruits like raspberries or strawberries for variation.
Storing and Reheating Tips
This dessert should be stored in the refrigerator, covered, for up to 4 days. It’s best served cold. Freezing is not recommended as the texture of the whipped topping and pudding can change upon thawing.
FAQs
Can I use homemade blueberry topping? Absolutely! Simmer blueberries with a bit of sugar and cornstarch for a quick, fresh alternative.
Can I use low-fat ingredients? Yes, but the texture and flavor might vary slightly. Full-fat cream cheese gives the richest result.
Can I make this a day ahead? Yes! In fact, the flavors improve with time. Make it the night before and chill overnight.
Conclusion
No Bake Lemon Blueberry Dessert is everything a no-bake dessert should be: easy, delicious, and downright delightful. With its tangy lemon cream layer, juicy blueberry topping, and buttery graham base, it’s a refreshing treat that hits all the right notes. Make it today and see why it’s destined to be your new favorite chill-out dessert!
No Bake Lemon Blueberry Dessert
Equipment
- Mixing Bowl
- 13x9-inch Dish
Ingredients
Ingredients
- 3 cups Graham cracker crumbs
- 3/4 cup Butter, melted
- 2 packages (8 oz) Cream cheese, room temperature
- 1 cup Sugar
- 1/3 cup Lemon juice
- 1 cup 2% Milk
- 1 box (3.4 oz) Instant lemon pudding mix
- 1 can (21 oz) Blueberry pie filling
- 1 tub (16 oz) Frozen whipped topping, thawed
Instructions
- Mix graham cracker crumbs with melted butter. Reserve 1/2 cup for topping and press the rest into a 13x9-inch dish. Chill.
- In a large bowl, beat cream cheese and sugar until fluffy.
- Add lemon juice and milk; mix until smooth. Add pudding mix and beat until combined.
- Drop lemon mixture by dollops onto crust and gently spread evenly.
- Spread blueberry pie filling evenly over the lemon layer.
- Top with whipped topping and sprinkle reserved crumbs over the top.
- Chill at least 2 hours before serving. Store refrigerated.