No Bake Lemon Blueberry Dessert

Introduction & Inspiration

There’s nothing quite like a no-bake dessert when you’re short on time but still want something indulgent, refreshing, and eye-catching. This No Bake Lemon Blueberry Dessert hits all the right notes—it’s tangy, creamy, fruity, and layered beautifully in one pan.

I first made this dessert on a sweltering summer day when turning on the oven was not an option. I had lemons, blueberry pie filling, cream cheese, and graham crackers—and the idea practically assembled itself. What started as a quick solution has now become one of my go-to desserts for any occasion.

It’s simple enough for a weeknight but elegant enough for potlucks, holidays, and celebrations. And the best part? You don’t need to bake a thing.

Nostalgic Appeal

This dessert brings back memories of family gatherings where there was always something fruity and whipped chilling in the fridge. My mom used to make layered no-bake pies, and there was always something magical about that cool, creamy first bite.

The combination of lemon and blueberry is so nostalgic for me. We’d often pick fresh blueberries in the summer and make jam or add them to desserts. Pairing them with lemon adds that bright, tangy contrast that keeps you going back for another bite.

This dessert reminds me of those backyard meals with paper plates, loud laughter, and the kind of comfort food that feels like a hug. It’s cool, creamy, and packed with flavor—the kind of dish everyone remembers long after the last piece is gone.

Homemade Focus

Even though this recipe uses a few shortcuts like whipped topping and pie filling, it still feels lovingly homemade. Each layer is thoughtfully assembled and full of flavor. The textures are creamy, crunchy, smooth, and fruity all at once.

The base is a graham cracker crust that’s rich and buttery. The lemon layer is made with real cream cheese and fresh lemon juice, giving it a depth you’d never expect from a no-bake recipe. The blueberry topping adds that luscious fruitiness, and the whipped topping brings it all together like a soft, fluffy cloud.

Every time I make this, it feels like I’m creating something special—without having to fuss over the oven or multiple pans. That’s the beauty of no-bake recipes: maximum flavor, minimal stress.

Flavor Goal

The goal for this dessert was clear from the start—I wanted something bright, sweet, and cool with enough layers to keep it interesting. I wanted a dessert that’s easy to assemble, but still delivers on texture and flavor.

The graham cracker base is buttery and slightly salty, grounding the whole dessert with a hint of toastiness. The lemon cream cheese layer is light but rich, offering a tangy sweetness that balances the fruit.

The blueberry layer brings color, moisture, and bursts of juicy flavor. And the whipped topping gives it a smooth, cool finish that makes each bite light and airy.

Every layer is delicious on its own, but together, they create a dessert that’s refreshing, satisfying, and perfect for warm days or year-round enjoyment.

Ingredient Insights

Graham cracker crumbs are the base of the dessert. They create a sweet, crunchy crust that holds up well under the creamy filling. I mix them with butter to help them set and add richness.

Butter binds the graham cracker crumbs and gives the crust that irresistible flavor. I use melted unsalted butter to control the salt content.

Cream cheese makes the lemon layer rich and velvety. It’s softened to room temperature so it blends easily with the other ingredients and creates a smooth filling.

Granulated sugar sweetens the cream cheese mixture. Just enough to balance the lemon without overpowering its tang.

Lemon juice adds freshness and brightness. I always use freshly squeezed lemon juice for the best flavor.

Milk helps loosen the mixture and makes the pudding layer lighter and creamier.

Instant lemon pudding brings a silky texture and extra citrus flavor. It thickens the filling and enhances the lemony punch.

Blueberry pie filling provides a sweet, fruity layer. It’s thick, colorful, and spreads beautifully without sinking into the cream cheese.

Frozen whipped topping gives the final layer its signature fluffy finish. It’s easy to spread and sets nicely in the fridge for a clean slice.

These ingredients may be simple, but together, they create a dessert with incredible depth and balance.

Essential Equipment

You’ll need a 13×9-inch baking dish to layer and serve this dessert. I recommend using a glass dish so the layers are visible—it’s part of the charm.

A large mixing bowl is essential for whipping the cream cheese mixture. A hand or stand mixer will make the process much smoother and faster.

A rubber spatula helps spread the layers evenly without tearing the crust. It’s especially useful for gently layering the blueberry filling and whipped topping.

A measuring cup is important for pressing the graham cracker crust. You can use the flat bottom to get a firm, even layer.

Make sure you have room in your refrigerator for at least 2 hours of chill time. It’s key to setting the layers and ensuring clean slices.

List of Ingredients (With Measurements)

3 cups graham cracker crumbs
¾ cup butter, melted
2 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
⅓ cup lemon juice
1 cup 2% milk
1 (3.4 oz) box instant lemon pudding mix
1 (21 oz) can blueberry pie filling
1 (16 oz) tub frozen whipped topping, thawed

Step-by-Step Instructions

Step 1: Make the Crust
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Reserve ½ cup of the crumb mixture for topping if desired.

Press the remaining crumbs into the bottom of a 13×9-inch baking dish. Use a measuring cup or glass to press down firmly and evenly.

Place the dish in the refrigerator to set while you prepare the next layer.

Step 2: Make the Lemon Cream Cheese Layer
In a large bowl, beat the cream cheese and sugar together until light and fluffy. Scrape down the sides to make sure it’s fully blended.

Add the lemon juice and milk, and beat again until smooth and well mixed.

Add the dry lemon pudding mix and beat until thick and creamy. The mixture will be thick—this is exactly what you want.

Drop spoonfuls of the lemon mixture over the chilled crust to avoid disturbing the base. Then gently spread it into an even layer.

Step 3: Add the Blueberry Layer
Drop spoonfuls of blueberry pie filling over the lemon layer. Use a spoon or offset spatula to gently spread it evenly across the surface.

Take your time so the layers remain distinct and don’t mix together.

Step 4: Top with Whipped Topping
Spread the thawed whipped topping over the blueberry layer, making sure to cover the entire surface.

If using, sprinkle the reserved graham cracker crumbs on top for a pretty, crunchy finish.

Step 5: Chill and Serve
Place the dessert in the refrigerator for at least 2 hours. This helps the layers firm up and makes slicing much easier.

Once set, slice into squares and serve cold. Store leftovers in the refrigerator for up to 3 days.

Troubleshooting

Cream cheese layer too runny? Make sure your pudding mix was added last and mixed thoroughly. It thickens the cream layer.

Crust falling apart? Use firm pressure when pressing it into the pan, and chill it before adding the next layer.

Topping sinking into the filling? Let each layer chill briefly before adding the next. The pudding layer should be firm enough to hold the weight.

Whipped topping too soft? Make sure it’s fully thawed but still cold. You can refrigerate the dessert overnight to help it set even more.

Want cleaner slices? Use a hot, clean knife and wipe it between cuts.

Tips and Variations

Use crushed vanilla wafers or shortbread instead of graham crackers for a different flavor.

Swap out the blueberry pie filling for raspberry, cherry, or strawberry.

Add a bit of lemon zest to the cream cheese layer for an extra citrusy kick.

Use a homemade whipped cream for a richer topping, but keep in mind it may soften faster.

For an extra tangy punch, mix a little Greek yogurt into the lemon layer.

Serving and Pairing Suggestions

Serve this dessert at brunch, baby showers, summer cookouts, or Easter gatherings. It’s versatile and always a hit.

Pair it with a glass of iced tea, sparkling lemonade, or chilled white wine for a refreshing finish.

Serve small squares on a dessert tray with other no-bake favorites like trifles or fruit tarts.

Add a sprig of mint or fresh blueberries on top for a simple garnish.

Take it to your next potluck—it’s easy to transport and sure to impress.

Nutritional Information (Approx. Per Serving)

Calories: 390
Sugar: 28g
Sodium: 220mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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Recipe Summary and Q&A

This No Bake Lemon Blueberry Dessert is the perfect mix of tangy, creamy, fruity, and sweet. With a buttery graham cracker crust, lemon cream cheese filling, blueberry topping, and fluffy whipped topping, it’s cool, delicious, and always a crowd-pleaser.

Can I make it ahead of time?
Yes! This dessert is best made a few hours—or even a day—in advance. It needs time to chill and set.

Can I freeze it?
It’s best fresh, but you can freeze it without the whipped topping layer. Add the topping after thawing.

Can I use homemade blueberry filling?
Absolutely. Just make sure it’s thick enough to hold its shape when layered.

Can I use fresh lemon juice?
Yes! Fresh lemon juice gives the best flavor.

How long does it last?
Store in the fridge for up to 3 days. The crust may soften slightly over time, but the flavors remain delicious.

If you’re looking for an easy, make-ahead dessert that checks all the boxes—this is it. No baking, no fuss, just pure lemon-blueberry bliss in every bite.