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:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9×9-inch dish and refrigerate while preparing the filling.
2. Make 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.
- Spread the lemon filling evenly over the chilled crust.
3. Make the Blueberry Topping:
- In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring until the mixture thickens (about 5 minutes). Let cool.
- Spread over the lemon filling.
4. Chill & Serve:
- Cover and refrigerate for at least 4 hours (or overnight for best results).
- 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!
Print
No Bake Lemon Blueberry Dessert
- 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
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.