Creamy, zesty, and bursting with juicy blueberries, this No Bake Lemon Blueberry Dessert is the kind of treat that brightens any table. It comes together in minutes, needs no oven, and slices into light, dreamy portions that everyone will reach for seconds of. Fun fact: lemon and blueberry are a classic flavor marriage — the tart lemon makes the blueberries sing like a choir of tiny fruit backup singers. If you’re short on time but want something that looks and tastes special, this recipe is a winner.
This dessert shines because it’s simple, quick to prepare, and genuinely family-friendly. Kids can help press the crust and dollop the filling, while adults can relax knowing the oven stays off. If you like cheesecake-style no-bake sweets, you’ll enjoy how this one echoes our luxurious no-bake blueberry cheesecake but with a bright lemon twist. Ready to make a show-stopping, chilled dessert? Let’s do this!
What is No Bake Lemon Blueberry Dessert?
What’s in a name? A lot, when it promises tangy lemon, sweet blueberry, and a soft, cookie-like crust without ever firing up the oven. Is it a pie, a cheesecake, or a dreamy layered pudding? Maybe it’s all three — and who’s keeping score? The playful name hints at the simplicity: no baking required, just layers assembled with care. Why might it be called this way? Perhaps someone once said that “the way to a man’s heart is through his stomach.” and then served this to much applause. Give it a try — you’ll see why the name fits, and you might just add your own playful anecdote when family asks for seconds. Try making it and tell your friends the story!
See another no-bake version here for a slightly different take.
Why You’ll Love This:
There are three big reasons this dessert is irresistible. First, the main highlight: the bright lemon filling paired with glossy blueberry topping creates a perfect balance of tart and sweet that’s creamy and refreshing on the palate. Second, cost-saving benefits: it uses pantry-friendly staples like graham crumbs and pudding mix, so you can make a large 13×9 pan without expensive specialty ingredients. Third, the flavorful toppings and textures — the crunchy graham base, silky lemon filling, and juicy blueberry layer — keep every bite interesting.
Compared to other no-bake treats, like a banana-split inspired dessert, this one feels a bit lighter and more elegant, making it ideal for gatherings or potlucks. Ready to whip this up? Grab your mixing bowl and let’s go!
If you love layered desserts, try this no-bake banana split dessert too for a fun variation.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying because it combines a buttery graham crust with a lush lemon-cream filling and a glossy blueberry topping. Preparation is mostly mixing and layering — no baking, no complex techniques. The texture contrast between crisp crust and creamy middle is the standout element. Approximate total time: 15–20 minutes active prep, plus at least 2 hours chilling time.
Ingredients
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 1/3 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
Directions
- Mix graham cracker crumbs with melted butter until evenly combined. Reserve 1/2 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of a 13×9-inch dish to form an even crust. Place the dish in the refrigerator to chill while you prepare the filling.
- In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and light. Add the sugar and continue beating until the mixture is light and fluffy — this helps make a silky filling.
- Add the lemon juice and milk to the cream cheese mixture and mix on low speed until smooth. Sprinkle in the dry instant lemon pudding mix and beat just until thoroughly combined. The filling will thicken; stop mixing as soon as it’s uniform to avoid overworking the texture.
- Drop spoonfuls or dollops of the lemon filling across the chilled graham crust. Use a spatula to gently spread the lemon layer into an even sheet without disturbing the crust below.
- Spoon the blueberry pie filling over the lemon layer. Use a spatula or the back of a spoon to gently spread the blueberries into an even layer. Take care not to swirl into the lemon too much — you want clear layers.
- Top the blueberry layer with the thawed whipped topping, spreading it into a smooth, fluffy cap. If you saved graham mixture for topping, sprinkle the reserved 1/2 cup over the whipped topping now for a little crunch.
- Cover the dish and chill in the refrigerator for at least 2 hours to firm up. Keep refrigerated and serve chilled for best texture and flavor.
What to Serve With:
- Fresh fruit platter (sliced strawberries, grapes, or kiwi) to brighten the plate and add fresh texture.
- Light sparkling drinks such as lemon-lime soda or a cold sparkling water with a lemon wedge to echo the citrus notes.
- A simple green salad with a citrus vinaigrette if serving alongside a light lunch.
- A scoop of vanilla ice cream for super-indulgent dessert plates.
- For a brunch spread, serve with coffee and buttery biscuits for a complete sweet lineup.
Top Tips for Perfecting:
- Use room-temperature cream cheese for a smooth, lump-free filling; cold cream cheese will make the mixture grainy.
- If you prefer less sweet, choose a light blueberry compote or reduce the sugar by 1–2 tablespoons in the filling.
- Press the crust firmly into the pan to prevent it from crumbling when sliced — a measuring cup works well for even pressure.
- Chill at least 2 hours, but overnight is best for the lemon flavor to mellow and the layers to set fully.
- Avoid overmixing once the pudding mix is added; overworking can make the filling dense.
- For a gluten-free version, substitute gluten-free graham crumbs or almond flour crust.
Storing and Reheating Tips:
- Refrigeration: Store covered in the refrigerator for up to 4 days. Keep chilled until ready to serve.
- Freezing: This dessert is best enjoyed fresh or chilled. Freezing may change the texture of the whipped topping; if needed, freeze the pan tightly wrapped for up to 1 month and thaw overnight in the refrigerator.
- Reheating: Not applicable — this is a chilled dessert. Serve straight from the fridge. If the whipped topping softens, a quick chill before serving will help firm it up.
FAQs
Can I use a different type of crust?
Yes. A cookie crust (like shortbread or buttery vanilla cookies) works well. Adjust crumbs and butter to form a firm base.
Can I make this ahead of time?
Absolutely. Assemble it the day before and chill overnight for the best set and flavor. Keep covered in the refrigerator.
Is it possible to use fresh blueberries instead of pie filling?
Yes — if using fresh blueberries, cook them down slightly with sugar and a splash of water to create a glossy compote, or toss with powdered sugar and a little lemon zest for a fresher topping.
Can I reduce the sugar in the filling?
Yes. You can reduce the sugar by 1–2 tablespoons if you prefer less sweetness; the blueberry topping will still add sweetness to each bite.
What pan size should I use?
This recipe is designed for a 13×9-inch baking dish. You can use smaller pans but the layers and chill time may vary.
Conclusion
This No Bake Lemon Blueberry Dessert is worth making because it’s quick, family-friendly, and full of bright, balanced flavors with minimal effort. It’s ideal for potlucks, warm-weather gatherings, or any time you want a fuss-free dessert that looks impressive. Give it a try, share it with friends, and enjoy how a simple combination of pantry ingredients turns into something special. For another take and helpful photos, check out the full recipe on No Bake Lemon Blueberry Dessert on SweetOrdeal.
No Bake Lemon Blueberry Dessert
Equipment
- Mixing Bowl
- Electric Mixer
- 13x9-inch Dish
Ingredients
Crust
- 3 cups Graham cracker crumbs
- 3/4 cup Butter, melted
Filling
- 2 packages Cream cheese, room temperature (8 oz each)
- 1 cup Sugar
- 1/3 cup Lemon juice
- 1 cup 2% Milk
- 1 box Instant lemon pudding mix (3.4 oz)
Topping
- 1 can Blueberry pie filling (21 oz)
- 1 tub Frozen whipped topping, thawed (16 oz)
Instructions
- Mix graham cracker crumbs with melted butter until evenly combined. Reserve 1/2 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of a 13x9-inch dish to form an even crust. Place the dish in the refrigerator to chill while you prepare the filling.
- In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and light. Add the sugar and continue beating until the mixture is light and fluffy.
- Add the lemon juice and milk to the cream cheese mixture and mix on low speed until smooth. Sprinkle in the dry instant lemon pudding mix and beat just until thoroughly combined.
- Drop spoonfuls of the lemon filling across the chilled graham crust. Use a spatula to gently spread the lemon layer into an even sheet.
- Spoon the blueberry pie filling over the lemon layer and spread it into an even layer.
- Top the blueberry layer with the thawed whipped topping, spreading it into a smooth cap. Sprinkle the reserved graham mixture over the whipped topping.
- Cover the dish and chill in the refrigerator for at least 2 hours to firm up. Serve chilled.
