This no bake Lemon Blueberry Dessert is light, creamy, and packed with flavor. An easy and refreshing treat thatโs perfect for warm weather and quick entertaining.
When you’re craving something sweet, refreshing, and easy to make, this no-bake Lemon Blueberry Dessert checks all the boxes. With the brightness of lemon and the burst of juicy blueberries, itโs the kind of treat that feels light yet satisfying.
Whether you’re hosting a summer gathering for guests or just want a quick dessert without turning on the oven, this creamy, fruity favorite comes together in no time and disappears just as fast. It is similar to Lemon Lush Dessert and so yummy.
I also love to make Lemon Blueberry Bread when I am craving a lemon blueberry cake texture. It’s delicious with No Churn Vanilla Ice Cream.
Table of contents
Why We Love This
- No oven required โ Perfect for hot days or when you want a low-effort treat without heating up the kitchen.
- Bright, fresh flavor โ The tangy lemon and sweet blueberries make a refreshing combination that never feels too heavy.
- Quick and easy to make โ Simple ingredients and minimal prep mean itโs ready in no time.
- Beautiful presentation โ The vibrant colors and creamy layers make it a showstopper for any occasion.
- Versatile for any season โ While itโs a summer favorite, it works year-round.
Ingredients
Crust Layer
- Graham cracker crumbs โ Provide a sweet, buttery base with a light crunch. You can also crush graham crackers in a food processor if desired.
- Granulated sugar โ Adds a bit of sweetness to balance the graham cracker flavor.
- Butter, melted โ Helps bind the crust together and adds rich flavor.
Lemon Layer
- Instant lemon pudding mix โ Brings a tart lemon, tangy citrus flavor and creamy texture.
- Half and half โ Makes the pudding extra rich and smooth.
- Whipped topping โ Lightens the pudding layer and adds a fluffy, mousse-like consistency.
Blueberry Cream Layer
- Cream cheese, softened โ Adds richness and a slight tang to balance the sweetness.
- Powdered sugar โ Sweetens the cream cheese without a gritty texture.
- Whipped topping โ Creates a smooth, airy mixture when combined with cream cheese.
- Blueberry pie filling โ Adds fruity sweetness and a beautiful pop of color on top.
Step By Step Instructions
Step 1. Stir the graham cracker crumbs, sugar, and melted butter together until the mixture is fully combined and resembles wet sand. Press into the bottom of a 9-inch x 13 inch baking dish. Freeze for 15 minutes.
Step 2. In a mixing bowl, whisk together the lemon pudding mix and half and half until smooth. Scrape the sides as needed. Set aside for 4โ5 minutes to allow the mixture to thicken.
Step 3. In a separate large mixing bowl, beat the cream cheese and powdered sugar with a handheld mixer until smooth and creamy. Once it is smooth, add the pudding mixture and mix on low until combined. Then fold in the whipped cream by hand.
Step 4. Once combined, spread the mixture over the graham cracker crust.
Step 5. Spread the blueberry mixture over the pudding layer in the pan.
Step 6. Add the remaining whipped topping over the blueberry pie filling. Cover and place in the fridge at least 6 hours or overnight. Garnish with fresh berries before serving if desired.
Expert Tips
- Do not shorten the time in the refrigerator. This chilling period is essential for allowing the layers to thicken, set properly, and hold their shape when sliced.
- Use softened cream cheese. Make sure the cream cheese is fully softened before mixing to avoid lumps and create a smooth, creamy texture.
- Let the pudding thicken before layering. Give the lemon pudding mixture 4โ5 minutes to set before assembling the dessert. This prevents it from running or mixing into the other layers.
- Use a glass dish for presentation. A clear dish shows off the beautiful layers of crust, lemon, and blueberry. Great for parties or potlucks.
- Chill overnight if possible. While a few hours will do, letting the dessert set overnight results in even cleaner layers and better flavor development.
- Use full-fat ingredients for best texture. Low-fat or fat-free substitutions may alter the consistency and richness of the dessert.
- Gently spread each layer. To avoid mixing the layers, use a spatula and lightly spread each one over the last.
- Add fresh blueberries on top. For extra color and freshness, sprinkle fresh blueberries on top just before serving.
Storage
Store any leftovers covered in the refrigerator up to 4 days. To keep the layers fresh and the texture creamy, cover the dish tightly with plastic wrap or transfer individual portions to an airtight container.
For best results, enjoy within a few days, as the crust may begin to soften over time. This dessert is best served chilled, so keep it refrigerated until ready to serve again.
More No Bake Desserts
Try this easy and delicious Lemon Blueberry Dessert. Please leave a comment and star review after you make it. I love hearing from you.
Lemon Blueberry Dessert
Ingredients
For the Crust:
- 1 1/2 Cups Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 6 Tablespoons Butter melted
For the Lemon Layer:
- 3.4 oz Instant Lemon Pudding
- 1 1/2 Cups Half and Half
- 8 Oz Cream Cheese Softened
- 1/2 cup powdered sugar
- 8 oz Whipped Topping
For the Blueberry Layer:
- 21 oz Blueberry Pie Filling
- 8 oz Whipped Topping
Instructions
- Mix together graham cracker crumbs, sugar and melted butter until combined.
- Press the crumbs into the bottom of a 9×13 baking dish and freeze for 15 minutes.
- Combine the lemon pudding and half and half in a mixing bowl. Let this mixture sit for 4-5 minutes to thicken.
- In a separate large mixing bowl and beat the cream cheese and powdered sugar until smooth with a hand held mixer.
- Once the cream cheese mixture is smooth and without lumps, add the pudding mixture. Mix on low until combined.
- Fold in 8 oz of whipped topping into the mixture. Carefully fold the mixture together with a spoon. Do not use an electric mixer for this step.
- Spread the mixture over the graham cracker crust. I like to use a rubber spatula to evenly spread the mixture.
- Pour the can of blueberry filling over the pudding layer.
- Spread the remaining 8 oz of Whipped Topping over the blueberry pie filling.
- Cover and refrigerate 6-8 hours or overnight.
- Then it’s ready to serve and enjoy!
Excellent recipes.
Marie – Thank you SO much!