Name: No-Bake Lemon Blueberry Dessert
Prep time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; 8 oz cream cheese, softened; ½ cup granulated sugar; 2 tbsp lemon juice; 1 cup milk; 1 (3.4 oz) package instant lemon pudding mix; 1 (21 oz) can blueberry pie filling; 1 (8 oz) container frozen whipped topping, thawed; ½ cup reserved graham cracker crumbs (optional)

There’s something about the combination of lemon and blueberry that just screams sunshine and happiness. Maybe it’s the way the tartness of the lemon balances out the sweetness of the blueberry, or maybe it’s the way those colors pop so beautifully next to each other. Whatever it is, this No-Bake Lemon Blueberry Dessert has quickly become a go-to favorite in my kitchen, especially when I want something that feels both indulgent and refreshing.

What makes this No-Bake Lemon Blueberry Dessert extra special is how effortlessly it comes together. It requires zero time in the oven, which is a huge win during the warmer months when turning on the stove feels like a chore. But honestly, I make this dessert year-round because it’s just that good. It’s got that soft, velvety lemon layer that melts in your mouth, a juicy blueberry topping that adds a bit of tart sweetness, and it all sits on a buttery graham cracker crust that ties everything together beautifully. Topped off with fluffy whipped topping and a sprinkle of graham cracker crumbs, it’s a texture and flavor dream.

I first made this No-Bake Lemon Blueberry Dessert for a family get-together during Ramadan, and I kid you not—everyone went back for seconds. Even the kids who “don’t like fruit” were scraping their plates clean. Since then, it’s been on repeat for every special occasion, potluck, and weekend I want to treat myself without spending hours in the kitchen. If you’re craving something sweet, creamy, and vibrant, this dessert is calling your name.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this no-bake lemon blueberry dessert. Let’s break down what makes it truly irresistible.

First, it’s incredibly easy to make. With just a few basic ingredients and no need for an oven, it’s the perfect dessert for beginner bakers or anyone short on time. The hardest part is waiting for it to chill in the fridge—yes, it’s that simple.

Second, the flavor combination is absolutely dreamy. The lemon layer is rich, creamy, and has the perfect balance of tart and sweet. Pair that with the juicy, slightly tangy blueberry pie filling, and you’ve got a flavor profile that hits all the right notes. It’s like sunshine on a spoon.

Third, it’s a crowd-pleaser. Whether you’re making it for a family gathering, a picnic, or just a weekend treat, this dessert always disappears quickly. It serves a crowd generously, making it ideal for potlucks or events where you want something that feels a little fancy without a lot of effort.

Lastly, the texture is perfection. From the buttery crunch of the graham cracker crust to the silky lemon filling and fluffy whipped topping, every bite is a mix of creamy, crumbly, and smooth. It’s comfort food and refreshment all rolled into one dessert.

Health Benefits

While this No-Bake Lemon Blueberry Dessert is definitely a treat, there are a few surprising benefits that make it feel a little less indulgent and a bit more balanced.

Lemons are a natural source of vitamin C, an antioxidant that supports immune health and helps the body absorb iron. Even in dessert form, the lemon juice gives you a small boost of nutrients and a fresh, clean flavor that brightens the entire dish.

Blueberries are loaded with antioxidants, especially anthocyanins, which are known for their ability to fight free radicals and reduce inflammation. They’re also high in fiber and vitamin K, making them one of the healthiest fruits to enjoy in a sweet dish.

By using light cream cheese and frozen whipped topping, you can lighten up the dessert without sacrificing flavor or texture. It’s a flexible recipe that you can adapt to suit different dietary preferences or reduce calories if needed.

So yes, while this dessert is meant to be a delicious indulgence, it also brings a few nutritional perks to the table.

Preparation Time, Servings, and Nutritional Information

Total Prep Time: 30 minutes
Chill Time: 2 hours (overnight preferred)
Servings: 20 slices

Nutritional Information (Per Serving)
Calories: 280
Protein: 3g
Carbohydrates: 28g
Fat: 18g
Fiber: 1g
Sugar: 17g

Ingredients List

Here’s everything you’ll need to whip up this delicious no-bake lemon blueberry dessert. All the ingredients are easy to find, and you may already have many of them in your pantry.

2 cups graham cracker crumbs – These form the base of your crust and add that classic buttery crunch.
½ cup unsalted butter, melted – Helps bind the crust together and adds rich flavor.
8 oz cream cheese, softened – Adds a tangy creaminess to the lemon layer.
½ cup granulated sugar – Sweetens the cream cheese layer.
2 tablespoons lemon juice – Fresh lemon juice brightens up the filling with a natural citrus flavor.
1 cup milk – Helps the pudding mix achieve a silky, creamy consistency.
1 package (3.4 oz) instant lemon pudding mix – Gives the lemon layer its vibrant flavor and thick texture.
1 can (21 oz) blueberry pie filling – Sweet and fruity, this becomes the gorgeous topping that pulls everything together.
1 container (8 oz) frozen whipped topping (Cool Whip), thawed – Fluffy and light, it adds the perfect finishing touch.
½ cup reserved graham cracker crumbs (optional) – For a pretty and crunchy topping.

Step-By-Step Cooking Instructions

Now let’s walk through each step to bring this No-Bake Lemon Blueberry Dessert to life. Don’t worry—each part is simple and straightforward.

Make the Graham Cracker Crust
- In a medium mixing bowl, combine 2 cups of graham cracker crumbs with ½ cup of melted butter.
- Stir until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly into the bottom of a 13×9 inch dish. Use the bottom of a glass to help flatten it evenly.
- Set aside in the fridge to chill while you prepare the other layers. Optionally, reserve ½ cup of the crumb mixture for topping later.
Prepare the Lemon Layer
- In a large bowl, beat the softened cream cheese and granulated sugar together until light and fluffy. This should take about 2–3 minutes using a hand mixer.
- Add the lemon juice and milk, and continue beating until fully combined and smooth.
- Slowly sprinkle in the dry lemon pudding mix. Continue to beat until the mixture thickens to a pudding-like consistency.
- Drop dollops of this lemon filling over the chilled crust. Carefully spread it out using a spatula to avoid disturbing the crust too much.
Add the Blueberry Layer
- Open the can of blueberry pie filling and gently spoon it over the lemon layer.
- Spread the filling evenly so it covers the entire surface. The blueberries will naturally create a beautiful contrast with the lemon.
Top with Whipped Topping
- Gently spread the thawed whipped topping over the blueberry layer using a spatula or the back of a spoon.
- Try to keep the layers distinct by spreading softly. You want that nice, clean layered look when you slice it.
- Sprinkle the reserved graham cracker crumbs over the top for a little extra crunch and visual appeal.
Chill the Dessert
- Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours.
- For best results, let it chill overnight. This allows the layers to set and the flavors to meld beautifully.

How to Serve

When you’re ready to serve, use a sharp knife to cut the dessert into squares. Here are a few ways to present it:

Garnish each piece with a twist of lemon zest for an extra pop of citrus.
Add a fresh blueberry or two on top for a burst of color.
Serve chilled on a dessert plate with a small fork or spoon for easy eating.

Pairing Suggestions

This No-Bake Lemon Blueberry Dessert pairs beautifully with a variety of sides and beverages. Consider these ideas for your next gathering:

With Beverages: Try serving with a tall glass of iced mint tea or a cool glass of lemonade to complement the lemony flavors.
Alongside Fruit: Offer a fruit salad on the side with strawberries, kiwi, and pineapple for a colorful and refreshing plate.
For Brunch: Include it in a brunch spread with croissants, mini quiches, and yogurt parfaits.

Storage, Freezing & Reheating Instructions

Storage:
Keep the dessert in an airtight container in the fridge. It will stay fresh for up to 3 days. Just be sure to keep it covered to prevent the whipped topping from drying out.

Freezing:
Yes, you can freeze it. Cut the dessert into squares and place them on a baking sheet to freeze individually. Once frozen solid, transfer them to a freezer-safe container or zip-top bag. Freeze for up to 1 month.

Reheating:
This dessert is best served cold, so no need to reheat. Simply thaw frozen slices in the fridge overnight before serving.

Common Mistakes to Avoid

Using warm cream cheese: If it’s too soft, the lemon layer can turn runny. Let it soften at room temperature just until spreadable.
Overmixing the pudding layer: Beat just until it thickens—overbeating can make it too dense.
Skipping the chill time: It’s tempting to dive in early, but chilling is crucial to set the layers.
Using low-fat whipped topping: While it works, it can be less stable. Use regular Cool Whip for best texture.
Adding filling while crust is warm: Always let the crust chill first to prevent melting the cream layer.

Pro Tips

Chill your beaters and mixing bowl before whipping the cream cheese for extra fluffiness.
Use fresh lemon juice for the best flavor—it makes a huge difference compared to bottled.
Line your baking dish with parchment paper if you want to lift the dessert out and cut cleaner squares.
Gently fold the whipped topping into the top layer instead of stirring to maintain its airy texture.
Decorate just before serving if you’re adding fresh fruit or zest to keep everything looking vibrant.

Frequently Asked Questions (FAQs)

Can I use homemade blueberry filling instead of canned?
Absolutely. If you have fresh or frozen blueberries, you can make your own quick pie filling with sugar, lemon juice, and cornstarch.

Can I substitute another fruit?
Yes, this dessert works beautifully with strawberry, raspberry, or cherry pie filling as well.

Can I use low-fat cream cheese?
You can, but the texture will be slightly softer. Full-fat cream cheese holds the structure better.

What if I don’t have lemon pudding mix?
You can substitute with vanilla pudding and add extra lemon juice and zest for flavor.

Can I make this dessert ahead of time?
Definitely. In fact, it tastes better the next day after all the layers have had time to set.

Is this dessert gluten-free?
Not as written, but you can easily swap in gluten-free graham crackers for the crust.

How do I prevent the layers from mixing together?
Spread each layer gently using a spatula and ensure the previous layer is firm before adding the next.

Can I add fresh blueberries on top?
Yes! Fresh blueberries make a beautiful and tasty garnish.

How do I keep the crust from crumbling?
Make sure to press it firmly into the pan and allow it to chill thoroughly before adding layers.

Can I use whipped cream instead of Cool Whip?
You can use homemade whipped cream, but stabilize it with powdered sugar or gelatin to maintain structure.

Conclusion & Call to Action

This No-Bake Lemon Blueberry Dessert is everything you want in a sweet treat—bright, creamy, fruity, and effortless. With simple ingredients and a foolproof method, it’s a recipe that’s sure to become a regular in your dessert rotation. Whether you’re feeding a crowd or just treating yourself to something special, this dessert delivers every time.

If you try this recipe, I’d love to hear how it turned out. Share your experience in the comments, snap a photo, and tag me on social media so I can see your beautiful creation. I’m always inspired by the way you make these dishes your own. Happy no-baking!