When you want a bright, tangy, and sweet dessert that comes together in no time and requires no oven, this No Bake Lemon Blueberry Dessert is the perfect choice. Combining the zesty punch of lemon with the juicy sweetness of blueberry pie filling, this layered treat is as beautiful as it is delicious. The base is a buttery graham cracker crust that provides a crisp, slightly crunchy contrast to the creamy, luscious lemon and cream cheese filling. Topped with fluffy whipped topping and bursts of blueberry goodness, it’s an irresistible crowd-pleaser that’s perfect for summer parties, potlucks, or anytime you want a light, refreshing dessert.

This recipe is ideal for those who want all the flavor and appeal of a lemon-blueberry cheesecake without the fuss of baking. The instant lemon pudding mix adds a bright citrusy flavor and a silky texture, while the cream cheese base adds richness and tang. Blueberry pie filling provides sweet, juicy pockets of fruit throughout, adding texture and visual appeal. Layered in a dish or individual glasses, this dessert is as easy to assemble as it is to enjoy.

Why You’ll Love This Recipe

No Baking Required: Perfect for hot days or quick prep.
Bright, Refreshing Flavors: Lemon and blueberry balance sweet and tart beautifully.
Creamy and Crunchy: Smooth filling with a crunchy graham crust base.
Make Ahead Friendly: Great for prepping in advance, allowing flavors to meld.
Versatile Serving: Serve in a large dish or as individual parfaits.

Ingredients

Graham cracker crumbs
Butter (melted)
Cream cheese (room temperature)
Granulated sugar
Lemon juice
2% milk
Instant lemon pudding mix
Blueberry pie filling
Frozen whipped topping (thawed)

Variations

Mixed Berry: Substitute blueberry pie filling with mixed berry or strawberry pie filling.
Graham Cracker Alternatives: Use crushed vanilla wafers or digestive biscuits for a different crust flavor.
Citrus Twist: Add orange zest to the cream cheese layer for extra brightness.
Dairy-Free: Use dairy-free cream cheese and whipped topping substitutes.
Individual Servings: Layer ingredients in mason jars or clear cups for pretty presentation.

How to Make the Recipe

Step 1: Prepare the Crust

Mix graham cracker crumbs with melted butter until evenly combined. Press firmly into the bottom of a 9×13 inch dish to form the crust.

Step 2: Make the Cream Cheese Filling

In a large bowl, beat cream cheese and sugar until smooth. Add lemon juice and mix well.

Step 3: Prepare the Pudding

In a separate bowl, whisk together milk and instant lemon pudding mix until thickened.

Step 4: Combine Filling and Pudding

Fold the lemon pudding mixture into the cream cheese mixture until well combined.

Step 5: Assemble the Dessert

Spread half of the cream cheese and pudding mixture over the graham cracker crust. Spoon blueberry pie filling evenly on top. Spread the remaining cream cheese mixture over the blueberries.

Step 6: Add Whipped Topping

Top the dessert with an even layer of thawed whipped topping.

Step 7: Chill

Refrigerate for at least 4 hours or overnight to allow the layers to set and flavors to meld.

Tips for Making the Recipe

Use room temperature cream cheese for a smooth filling without lumps.
Press the graham cracker crust firmly to avoid it crumbling when serving.
Chill the dessert long enough so it slices cleanly.
Use a rubber spatula to fold the pudding into the cream cheese mixture gently.
Add a little lemon zest on top before serving for extra freshness and color.

How to Serve

Serve chilled, straight from the dish, or spoon into dessert bowls or glasses. Garnish with fresh blueberries, lemon slices, or a sprig of mint for a beautiful presentation. This dessert pairs wonderfully with a light cup of tea or coffee.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftovers for up to 3 days.

Freezing

Not recommended to freeze, as the texture of the whipped topping and pudding may change.

Reheating

This dessert is best served cold and should not be reheated.

FAQs

1. Can I use low-fat cream cheese?

Yes, but the dessert may be less creamy and rich.

2. Can I substitute fresh blueberries for pie filling?

Yes, but the texture and sweetness will differ; consider adding a glaze or syrup.

3. What if I don’t have instant pudding mix?

You can make homemade lemon pudding, but instant is easiest and best for setting.

4. Can I use whipped cream instead of whipped topping?

Yes, whipped cream works well but may soften faster.

5. How long should I chill the dessert?

At least 4 hours or overnight for best texture.

6. Can I make this dessert gluten-free?

Use gluten-free graham crackers or cookie crumbs.

7. Can I double this recipe?

Yes, just double all ingredients and use a larger dish.

8. Can I prepare individual portions?

Absolutely! Layer in parfait glasses or jars.

9. How long does the crust stay crunchy?

It may soften slightly over time as it absorbs moisture but stays pleasantly firm if eaten within 2 days.

10. Can I add nuts to the crust?

Yes, finely chopped nuts like pecans or walnuts add great flavor and texture.

Conclusion

This No Bake Lemon Blueberry Dessert is a wonderfully easy, fresh, and vibrant treat that requires no oven time but delivers maximum flavor and texture. Its layers of creamy lemon, juicy blueberries, and buttery graham cracker crust make it a perfect choice for any occasion. Whether you’re looking for a quick summer dessert or a make-ahead option for gatherings, this dessert is a winner every time. Enjoy the bright flavors and effortless preparation of this crowd-pleasing classic!