No Bake Lemon Blueberry Dessert – 5-Step Easy Recipe That Delights

The Story Behind This No Bake Lemon Blueberry Dessert

A memory of lemon sunshine and blueberry bliss

Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web! One summer, while visiting my aunt in the countryside, I tasted a chilled dessert that completely redefined “refreshing.” It was bursting with zesty lemon and swirls of juicy blueberries, nestled over a graham cracker crust and topped with fluffy cream. No oven needed. That memory sparked the inspiration for this no bake lemon blueberry dessert—my go-to treat when the oven’s off-limits but the craving for something sweet and tangy hits hard.

This no bake lemon blueberry dessert is more than a dish—it’s a celebration of simple ingredients coming together in perfect harmony. It’s ideal for spring brunches, Easter tables, or those sticky summer days when you’d rather not bake. With layers of buttery graham cracker crust, creamy lemon cheesecake filling, luscious blueberry topping, and light-as-air whipped cream, it’s both indulgent and easy.

The best part? You can prep this entire dessert in under 30 minutes, let it chill, and serve a crowd. It’s a fantastic make-ahead option, and if you’re already a fan of classic no bake desserts, this one will be right at home in your favorites.

Whether you’re planning an Easter menu or simply craving something fruity and cool, this dessert delivers every time. You’ll also find it pairs well with other vibrant dishes like street corn pasta salad or iced pumpkin chai for a seasonal finish. So grab your mixing bowl—and let’s whip up something unforgettable.

Building the Creamy Lemon Blueberry Layers

The graham cracker crust: buttery and reliable

A good no bake lemon blueberry dessert starts with a sturdy base—and nothing beats a classic graham cracker crust. I love how it adds just the right amount of crunch and buttery richness without overpowering the soft layers above. You’ll need 3 cups of graham cracker crumbs mixed with ¾ cup melted butter. The texture should resemble wet sand—it should press together easily without being greasy.

Once you press it into the bottom of a 13×9 dish, let it set in the fridge while working on your filling. This short chill time helps the crust firm up so it doesn’t shift when spreading the creamy lemon layer on top. You can even add a pinch of lemon zest or a teaspoon of sugar for a little extra flavor if you’re making this for a spring brunch like Easter or a light dessert after something rich like baked chicken.

Lemon cheesecake filling: the star of the show

This lemon filling is creamy, tart, and just sweet enough. Start by beating two 8 oz. blocks of softened cream cheese with 1 cup granulated sugar until light and fluffy. Then, add ⅓ cup lemon juice and 1 cup of milk. Finally, beat in a 3.4 oz. box of instant lemon pudding—dry. Don’t prepare the pudding beforehand; it’s meant to thicken the filling in the bowl.

The result is a thick, luscious batter with a slight tang from the lemon juice, balanced beautifully by the cream cheese. Dollop it gently over your crust and spread evenly without pressing too hard. You want the crust to hold, not crumble.

Blueberry Topping & Fluffy Whipped Finish

Blueberry topping: the jewel of the dessert

No bake lemon blueberry dessert wouldn’t be complete without its glossy, fruity crown. I recommend using a 21 oz. can of blueberry pie filling for ease, but if you’ve got a homemade version or even fresh blueberries simmered in a little sugar and cornstarch, go for it. The deep purple hue swirled over the lemon layer not only looks stunning—it also brings that juicy sweetness which perfectly balances the lemon’s sharp tang.

Here’s a tip: instead of pouring the blueberry pie filling all at once, spoon it gently over the lemon layer. This keeps the creamy filling below intact and avoids streaking. Then, softly spread it with the back of a spoon. If you’re wondering whether you can use frozen blueberries—absolutely. Just thaw them completely and drain any excess juice before turning them into a stovetop pie filling or layering.

This topping is especially gorgeous for holidays like Easter or for chilled potluck desserts alongside something savory like broccoli cheddar pasta.

The whipped topping layer: cloud-like and cool

Top everything with thawed whipped topping (like Cool Whip) for a soft, creamy finish that seals in the layers beneath. Spread it smoothly across the top, covering every edge. If you saved ½ cup of your graham cracker crumbs earlier, now’s the time to sprinkle them over the top as a golden, buttery garnish.

For added flair, you could add a twist of lemon zest or a few fresh blueberries. The whole dish should chill for at least two hours before serving, but overnight is even better.

Prep Tips, Storage & Flavor Balance (Revised – Keyword Optimized)

Balancing bold lemon with sweet blueberries

One of the secrets to a great lemon blueberry no bake treat is making sure the lemon doesn’t overpower the berries. Lemon adds brightness, but too much can be overwhelming. That’s why this recipe uses just ⅓ cup of juice—just enough to lift the cream cheese layer without making it puckery.

To mellow it even more, try incorporating lemon zest instead of extra juice, or opt for a pudding mix with milder citrus notes. The blueberry topping plays an important role in sweetening the overall flavor—without it, the lemon layer could feel too dominant. For a creamy spring-inspired companion, you might also love this eclair cake that’s just as satisfying and easy.

And if you’re planning a menu around it, something light like baked halibut works beautifully alongside this chilled dessert.

Storage & make-ahead secrets

This dessert shines as a make-ahead option. You can prepare it a full day before serving, giving the layers time to set and flavors to meld. Cover the dish tightly with plastic wrap to preserve the whipped topping and graham cracker crust texture.

Leftovers store well in the fridge for up to 5 days. For neat slices, chill the dessert briefly in the freezer before serving. It holds its shape well, making it ideal for potlucks or spring tables. Alongside street corn pasta salad, it’s always a crowd-pleaser.

FAQ

Nutrition Facts	Per Serving
Calories	410
Total Fat	24g
Saturated Fat	13g
Unsaturated Fat	10g
Trans Fat	0g
Cholesterol	45mg
Sodium	260mg
Carbohydrates	45g
Fiber	1g
Sugar	28g
Protein	4g

This no bake lemon blueberry dessert is everything you want in a crowd-pleasing sweet—vibrant, creamy, fruity, and effortless. Whether you’re bringing it to a holiday table or enjoying a slice on the porch with a coffee, it’s a dessert that delivers comfort and sunshine in every bite. It’s simple enough for weeknights yet special enough for Easter, potlucks, or whenever life calls for a chilled treat.

Pair it with bright salads like street corn pasta or serve it after savory dishes like chicken and mashed potatoes. However you serve it, this layered blueberry lemon delight is sure to impress.

Need more recipes ? Follow me on Pinterest.

Print