No Bake Lemon Blueberry Dessert

This No-Bake Lemon Blueberry Dessert is a refreshing, creamy, and tangy treat layered with a graham cracker crust, a luscious lemon filling, and juicy blueberries. Perfect for summer gatherings, potlucks, or whenever you need a light and easy dessert!

Why You’ll Love This Recipe

  • No oven required – Perfect for warm days when you don’t want to bake.
  • Bright & refreshing – The zesty lemon pairs beautifully with sweet blueberries.
  • Quick & easy – Simple ingredients and minimal prep time.
  • Great for make-ahead – Tastes even better after chilling overnight!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Butter (melted)
  • Sugar

For the Lemon Filling:

  • Cream cheese (softened)
  • Sweetened condensed milk
  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract

For the Blueberry Topping:

  • Fresh blueberries
  • Sugar
  • Cornstarch
  • Water
  • Lemon juice

Directions

1. Prepare the Crust:

  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  2. Press the mixture into the bottom of a 9×9-inch dish and refrigerate while preparing the filling.

2. Make the Lemon Filling:

  1. In a large bowl, beat cream cheese until smooth.
  2. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
  3. Spread the lemon filling evenly over the chilled crust.

3. Make the Blueberry Topping:

  1. In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring until the mixture thickens (about 5 minutes). Let cool.
  3. Spread over the lemon filling.

4. Chill & Serve:

  1. Cover and refrigerate for at least 4 hours (or overnight for best results).
  2. Slice and serve chilled!

Servings and Timing

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 15 minutes

Variations

  • Gluten-free option – Use gluten-free graham crackers.
  • Extra creamy – Fold in whipped topping for a lighter texture.
  • Berry mix – Use raspberries or blackberries instead of blueberries.
  • Crunchy topping – Add crushed nuts or white chocolate shavings.

Storage

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 2 months. Thaw in the fridge before serving.

FAQs

Can I use frozen blueberries?

Yes! Just cook them a bit longer until thickened.

How do I make it less sweet?

Reduce sugar in the blueberry topping or use unsweetened condensed milk.

Can I use store-bought blueberry pie filling?

Yes! It’s a great shortcut.

What’s the best way to cut clean slices?

Chill completely and use a sharp knife wiped clean between cuts.

Can I use a different crust?

Yes! Try an Oreo crust or shortbread crust for variety.

How do I prevent the filling from being runny?

Make sure to chill for at least 4 hours and use full-fat cream cheese.

Can I add whipped cream on top?

Absolutely! Pipe or spread whipped cream for an extra creamy finish.

Can I make this in individual cups?

Yes! Layer in mason jars or dessert cups for a portable treat.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

What can I serve with this dessert?

It pairs well with coffee, tea, or a glass of cold lemonade.

Conclusion

This No-Bake Lemon Blueberry Dessert is a creamy, tangy, and refreshing treat that’s perfect for any occasion. With a buttery graham cracker crust, silky lemon filling, and sweet blueberry topping, it’s a crowd-pleaser that requires minimal effort. Try it today and enjoy a slice of sunshine!

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No Bake Lemon Blueberry Dessert

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  • Author: clara
  • Prep Time: 30 minutes
  • Chill Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

This No-Bake Lemon Blueberry Dessert is a refreshing, creamy, and tangy treat layered with a graham cracker crust, a luscious lemon filling, and juicy blueberries. Perfect for summer gatherings, potlucks, or whenever you need a light and easy dessert!


Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tbsp sugar

For the Lemon Filling:

  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the Blueberry Topping:

  • 1 1/2 cups fresh blueberries (or frozen, thawed)
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 2 tbsp water (to thicken)

Optional Garnishes:

  • Whipped cream
  • Extra blueberries
  • Lemon slices

Instructions

1. Make the Crust:

  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  • Press the mixture into the bottom of an 8×8-inch baking dish.
  • Place in the fridge to chill while preparing the filling.

2. Prepare the Lemon Filling:

  • In a large bowl, beat cream cheese until smooth.
  • Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract; mix until creamy and well combined.
  • Pour the mixture over the chilled crust and spread evenly.

3. Make the Blueberry Topping:

  • In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
  • Cook for 5 minutes, stirring, until blueberries start to break down.
  • Stir in cornstarch mixed with water, and cook for another 2 minutes until thickened.
  • Let cool slightly, then spread over the lemon layer.

4. Chill & Serve:

  • Cover and refrigerate for at least 4 hours (or overnight) until set.
  • Slice, serve, and enjoy with whipped cream and extra blueberries!

Notes

✔ Make It Lighter: Use Greek yogurt instead of cream cheese.
✔ No Cornstarch? Use chia seeds to naturally thicken the blueberry topping.
✔ Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months.

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