Why You’ll Love No Bake Lemon Blueberry DessertRecipe

This no‑bake dessert combines bright tart lemon flavor with sweet blueberry goodness in an eye‑catching layered dish. It requires minimal effort, no oven time, and can be made ahead, which makes it ideal for gatherings or a quick cool dessert after a long day. The mix of textures — crunchy crust, creamy lemon layer, juicy blueberries, and light whipped topping — keeps every bite interesting and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups graham cracker crumbs
3/4 cup butter, melted
2 – 8 oz. packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
3.4 oz. box instant lemon pudding
21 oz. can blueberry pie filling
16 oz. tubs frozen whipped topping, thawed

Directions

Mix the graham cracker crumbs with melted butter. Set aside about 1/2 cup for optional topping. Press the remaining crumb mixture into the bottom of a 13×9‑inch dish and let the crust set in the refrigerator while you prepare the next layer.
In a large bowl, beat the cream cheese and sugar together until light and fluffy. Add the lemon juice and milk, mixing thoroughly.
Add the dry lemon pudding mix last, beating until fully combined. The mixture will be thick. Drop spoonfuls of this lemon mixture onto the crust and spread gently into an even layer.
Spoon the blueberry pie filling over the lemon layer and gently spread it into an even layer.
Spread the thawed whipped topping evenly over the blueberry layer, and sprinkle with the reserved graham cracker crumbs if desired.
Refrigerate for at least 2 hours (up to overnight) to allow the dessert to set. Keep chilled until serving.

Servings and timing

Servings: Approximately 20 people
Prep time: 30 minutes
Refrigerator set‑up time: At least 2 hours
Total time: Around 2 hours 30 minutes

Variations

Mini individual servings: Layer ingredients in small glasses or jars for a personal touch.
Extra citrus punch: Add lemon zest to the lemon layer for more intense lemon flavor.
Fresh berry mix: Swap or add fresh blueberries or raspberries on top for added freshness.

Storage/Reheating

Storage: Store leftover dessert covered in the refrigerator for up to 3–4 days.
Freezing: Freezing is not recommended as the texture of the whipped topping and blueberry filling can change and become watery when thawed.
Reheating: This is a chilled dessert and is served cold; do not heat.

FAQs

What type of dish should I use?

Use a 13×9‑inch baking dish for the best layer thickness and presentation.

Can I make this dessert ahead of time?

Yes, it’s perfect for making a day ahead. Just refrigerate for several hours or overnight.

Can I use fresh blueberries instead of pie filling?

Fresh blueberries won’t have the same syrupy sweetness. If using fresh, consider making a quick blueberry compote with sugar so it’s not too tart.

Do I need to bake the crust?

No — the crust sets in the refrigerator once mixed with the butter.

Can I use low‑fat ingredients?

You can, but the texture and richness may be slightly different.

Can I halve the recipe?

Yes, just adjust all ingredient amounts and use a smaller dish.

Is this dessert kid‑friendly?

Absolutely — the sweet and creamy layers are typically a hit with kids.

What if I don’t have lemon pudding mix?

Instant lemon pudding mix gives the right texture. Without it, the lemon layer may not set as intended.

How do I keep the layers from mixing?

Chill the crust before adding the next layer, and spread gently.

Can this dessert be frozen?

It’s not recommended, as freezing can change the texture of the layers.

Conclusion

No Bake Lemon Blueberry Dessert is an easy, no‑oven treat that balances tart lemon with sweet blueberry in a visually stunning layered creation. Whether you’re serving a crowd or prepping dessert for the week, its simple assembly and make‑ahead convenience make it a go‑to option for summer gatherings, potlucks, or anytime you crave a cool, refreshing dessert.