No Bake Lemon Blueberry Dessert

Fresh, creamy, and bursting with bright citrus flavor, No Bake Lemon Blueberry Dessert is the ultimate warm-weather treat. This simple yet elegant dessert layers a buttery graham cracker crust with a luscious lemon cream filling and a sweet blueberry topping, creating a vibrant flavor combination that’s both refreshing and indulgent. Best of all, it comes together without ever turning on the oven.

Perfect for picnics, potlucks, or just a sweet ending to a summer meal, this dessert offers the ideal balance of tart and sweet. The lemon layer brings a zesty brightness, while the blueberries add a juicy, jam-like contrast that makes each bite irresistible. Since it’s chilled, this treat is as soothing as it is satisfying—especially on hot days.

No bake desserts are a lifesaver when time is short or the weather’s too warm for baking. With minimal prep, easy ingredients, and big flavor, this lemon blueberry dessert is a great go-to recipe for both beginner and experienced cooks. Whether you’re hosting brunch or just need a simple, crowd-pleasing dessert, this one fits the bill every time.

Why You’ll Love This Recipe

1. No Oven Required – Perfect for hot days or when you want a fuss-free dessert.
2. Bright and Refreshing – The lemon-blueberry combo is tangy, sweet, and satisfying.
3. Easy to Make Ahead – Chill it overnight and serve when you’re ready.
4. Crowd-Pleasing – Light, colorful, and always a hit at parties.
5. Simple Ingredients – No fancy tools or hard-to-find items needed.

Ingredients

• Graham crackers (for crust)
• Butter (melted)
• Cream cheese
• Sweetened condensed milk
• Lemon juice (freshly squeezed)
• Lemon zest
• Blueberry pie filling or fresh blueberries
• Whipped topping or whipped cream
• Vanilla extract
• Sugar (optional, for extra sweetness)

Variations

• Crust Alternatives: Use vanilla wafers, shortbread cookies, or a gluten-free graham cracker substitute.
• Fruit Swap: Try strawberries, raspberries, or a mixed berry topping.
• Lighter Version: Use light cream cheese and reduced-fat whipped topping.
• Individual Servings: Layer ingredients into mason jars or dessert cups for single-serve portions.
• Lemon Curd Layer: Add a layer of lemon curd between the filling and topping for more citrus punch.

How to Make the Recipe

Step 1: Prepare the Crust

Crush graham crackers into fine crumbs and mix with melted butter. Press into the bottom of a baking dish and chill in the fridge to firm up.

Step 2: Make the Lemon Cream 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.

Step 3: Layer the Dessert

Spread the lemon cream mixture over the chilled crust. Smooth out the top.

Step 4: Add Blueberry Topping

Spoon blueberry pie filling (or fresh sweetened blueberries) evenly over the lemon layer.

Step 5: Chill

Refrigerate the dessert for at least 4 hours, preferably overnight, to set completely.

Step 6: Top and Serve

Just before serving, add a dollop of whipped cream or whipped topping. Garnish with lemon zest or fresh blueberries if desired.

Tips for Making the Recipe

• Use freshly squeezed lemon juice for the best flavor.
• Soften cream cheese fully before mixing to avoid lumps.
• Chill for at least 4 hours for a firm set and easier slicing.
• If using fresh blueberries, cook briefly with a bit of sugar and cornstarch to create a saucy topping.
• Make sure the crust is packed tightly to prevent crumbling when sliced.

How to Serve

• Slice into squares and serve chilled for best texture and flavor.
• Garnish with lemon slices, mint leaves, or extra blueberries.
• Serve with iced tea or lemonade for a refreshing pairing.
• Add a layer of whipped cream or extra lemon zest for added flair.
• Great as a brunch dessert, potluck contribution, or summer dinner finale.

Make Ahead and Storage

Storing Leftovers

Store covered in the refrigerator for up to 5 days. Keep whipped topping separate until serving if storing long-term.

Freezing

Freeze the assembled dessert (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

No reheating needed—this dessert is best enjoyed cold!

FAQs

1. Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch—just make sure it’s 100% juice.

2. What size pan should I use?

An 8×8 or 9×9-inch square dish works well. For thinner bars, use a 9×13-inch pan.

3. Can I use low-fat cream cheese?

Yes, but full-fat gives the richest texture and best set.

4. Do I have to use blueberry pie filling?

No, you can use fresh or frozen blueberries cooked down with sugar and cornstarch.

5. Can I add a layer of whipped cream in the middle?

Absolutely—it adds lightness and creaminess between the layers.

6. Is this gluten-free?

Use gluten-free graham crackers or another gluten-free crust to make it so.

7. How far in advance can I make it?

Make it up to 2 days ahead—just keep it chilled and covered.

8. Can I make it in individual cups?

Yes! Mason jars or clear dessert cups are great for portioning.

9. What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between cuts for neat squares.

10. Can I double the recipe?

Yes, just use a 9×13-inch dish and double all ingredients.

Conclusion

No Bake Lemon Blueberry Dessert is a bright, beautiful, and deliciously simple dessert that’s perfect for any occasion. With layers of creamy lemon filling, juicy blueberry topping, and a buttery crust, it’s the kind of treat that feels special without being complicated. Whether you make it for a party, a family gathering, or just because you’re craving something sweet and citrusy, this no-bake dessert will never disappoint. Chill, slice, serve—and enjoy every refreshing bite.

Print