This No Bake Lemon Blueberry Dessert is a perfect treat for warm weather or whenever you’re craving something sweet and refreshing. With layers of buttery graham crackers, tangy lemon pudding, creamy cream cheese, and juicy blueberry pie filling, this dessert is as delightful to look at as it is to eat.

No Bake Lemon Blueberry Dessert

Why You’ll Love This Recipe

You’ll love this dessert because it combines a smooth, creamy texture with a burst of fruity freshness. The lemon layer offers a perfect balance of tartness and sweetness, while the blueberries add a burst of flavor. It’s an easy-to-make, no-bake treat that requires minimal effort, yet delivers maximum flavor. It’s a great choice for summer gatherings, barbecues, or just as a delicious after-dinner treat. Plus, with its layers, it’s not only scrumptious but also visually stunning.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup melted butter
1 (3.4 oz) package lemon pudding mix
1 (8 oz) package cream cheese, softened
1 cup milk
1 tablespoon lemon juice
1 can blueberry pie filling
1 ½ cups Cool Whip
(Optional) Reserved graham cracker crumbs for topping

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

Directions

Prepare the crust: Begin by combining the graham cracker crumbs with the melted butter. Press the mixture into the bottom of your pan (an 8×8-inch pan works well). Save about ½ cup of crumbs for optional topping. Set the crust in the refrigerator while you prepare the next layer.
Make the lemon layer: In a bowl, mix together the cream cheese, lemon pudding mix, milk, and lemon juice. Add the pudding mix last as directed on the package, stirring until the mixture thickens. This will happen quickly as the pudding mix interacts with the cream cheese and milk, so ensure everything is well combined.
Assemble the dessert: Gently drop the lemon mixture onto the crust in dollops using a large spoon or spatula, spreading it carefully to avoid lifting the crust. The thick consistency of the pudding layer will help keep the blueberries from sinking in later.
Add the blueberry filling: Once the lemon layer is spread evenly, spoon the blueberry pie filling over the top.
Finish with Cool Whip: Spread the Cool Whip evenly over the top, creating a smooth finish. Optionally, sprinkle the reserved graham cracker crumbs for an added touch of texture.
Chill: Refrigerate the dessert for at least 4 hours (or overnight for best results) to allow the layers to set properly before serving.

Servings and Timing

Servings: 8-10
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)

Variations

Berry mix: Swap the blueberry pie filling with another fruit pie filling such as strawberry, raspberry, or mixed berries for a different flavor profile.
Gluten-free crust: For a gluten-free version, use gluten-free graham crackers or another suitable gluten-free cookie for the crust.
Lemon zest: Add some lemon zest to the lemon pudding layer for an extra pop of citrus flavor.
Whipped cream topping: Instead of Cool Whip, you can use homemade whipped cream for a more natural taste.

Storage/Reheating

Storage: Keep the dessert refrigerated in an airtight container for up to 3 days.
Freezing: This dessert can be frozen for up to a month. To serve, allow it to thaw in the refrigerator for several hours.
Reheating: This dessert is served cold, so there’s no need for reheating. Just let it chill and enjoy.

FAQs

1. Can I use fresh blueberries instead of blueberry pie filling?

Yes, fresh blueberries can be used, but for the best results, you might want to make a quick blueberry syrup to layer on top.

2. How long does it need to chill?

For the best texture and flavor, allow it to chill for at least 4 hours, but overnight is even better.

3. Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with any other type of cookie crust, like digestives or shortbread.

4. Is it possible to make this dessert in advance?

Absolutely! In fact, it’s often best to make it a day ahead so the flavors have time to meld.

5. What size pan should I use?

An 8×8-inch square pan works well, but you can use a similar-sized pan depending on how thick you want your layers.

6. Can I substitute the Cool Whip?

Yes, you can substitute Cool Whip with whipped cream or even mascarpone for a different texture.

7. How can I make this dessert more tart?

Add more lemon juice to the lemon pudding layer for extra tartness, or incorporate some lemon zest for an added citrus punch.

8. Can I add other fruits to this dessert?

Yes! You can add strawberries, raspberries, or blackberries to complement the blueberries for more variety.

9. What should I do if the lemon pudding layer is too thick?

If the lemon pudding layer is too thick, add a bit more milk to achieve a smoother, easier-to-spread consistency.

10. Can I make this dessert without cream cheese?

Yes, you can substitute the cream cheese with Greek yogurt for a lighter, tangier version.

Conclusion

This No Bake Lemon Blueberry Dessert is a wonderfully simple yet incredibly satisfying treat that combines rich, creamy layers with the bright, refreshing flavors of lemon and blueberry. With its easy preparation and no-bake nature, it’s a go-to dessert for any occasion, from casual family dinners to special gatherings. Whether made ahead of time or served fresh, this dessert is sure to be a crowd-pleaser!