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.