This refreshing no-bake lemon blueberry dessert is perfect for warm days! It layers smooth lemon cream with sweet blueberries, all without turning on the oven.
I love how quick it is to whip up, and those fresh blueberries make it feel like summer in a bite! You might want to save some for later, but honestly, good luck with that! 😄
Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your dessert. If you’re gluten-free, try using gluten-free graham crackers or ground nuts like almonds for a crunchy crust. I enjoy the texture of a darker crumb for a richer flavor.
Cream Cheese: Use full-fat cream cheese for the best flavor and creaminess. If dairy-free, look for cream cheese alternatives made from cashews or almonds. I find swapping out for mascarpone gives a luxurious creaminess, too.
Whipped Topping: You can use store-bought or homemade whipped cream. If you’re lowering sugar, try using whipped coconut cream instead. It adds a nice taste, especially with the lemon.
Lemon Pudding Mix: Instant pudding is quick and easy, but you can make your own lemon pudding from scratch using cornstarch, sugar, and fresh lemon juice if you prefer. This gives a fresher flavor, which I love!
Blueberry Pie Filling: If you want to skip store-bought, consider using fresh or frozen blueberries. Simmer them with a bit of sugar and cornstarch to create a quick filling. It’s homemade and often tastier!
Why is it Important to Let Dessert Set in the Fridge?
Allowing your dessert to chill is key for it to hold its shape and develop flavors. This doesn’t take long, but patience is essential! Here’s how to ensure the best results:
- After assembling the layers, cover your baking dish with plastic wrap. This helps prevent the top from drying out.
- Chill for at least 4 hours, but overnight is best. The longer it sits, the better the layers meld together.
- Before serving, always garnish with fresh blueberries for that wow factor!
How to Make No Bake Lemon Blueberry Dessert
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (thawed)
For the Lemon Layer:
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups milk
For the Topping:
- 1 cup blueberry pie filling
- Fresh blueberries for garnish
How Much Time Will You Need?
This delightful dessert will take about 20 minutes to prepare, plus a cooling time of at least 4 hours in the refrigerator (or overnight). So, plan to make it ahead of time for the best results!
Step-by-Step Instructions:
1. Make the Crust:
Start by grabbing a mixing bowl and combining the graham cracker crumbs with the melted butter. Mix them together until everything is well combined. Next, press this mixture firmly into the bottom of a 9×9 inch baking dish to create a nice, flat crust. Set it aside while you prepare the next layer.
2. Prepare the Cream Cheese Layer:
In another bowl, take your softened cream cheese and beat it until it’s smooth. Gradually add in the powdered sugar, mixing until you have a creamy texture with no lumps. Now, fold in 1 cup of the whipped topping gently into the cream cheese mixture until it’s all well blended. This will make it nice and fluffy!
3. Layer it Up:
Spread the cream cheese mixture evenly over the crust you made earlier in the baking dish. Then, in a third bowl, whisk together the instant lemon pudding mix and milk. Keep whisking until the mixture thickens; this only takes a couple of minutes! Pour this lemon mixture over the cream cheese layer, spreading it gently so you don’t mix the layers.
4. Add the Blueberries and Topping:
Now it’s time to add the blueberry pie filling. Spread it evenly over the lemon pudding layer. Finally, take the remaining whipped topping and spread it over the blueberry layer. If you have extra graham crackers, feel free to crumble a little on top for a nice garnish!
5. Chill and Serve:
Cover your dish with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours (or overnight) to let those layers set together. When you’re ready to serve, garnish with some fresh blueberries, cut it into squares, and enjoy your refreshing no-bake lemon blueberry dessert!
Can I Use a Different Crust Instead of Graham Crackers?
Absolutely! If you’re not a fan of graham crackers, you can substitute them with crushed vanilla wafers, Oreo cookies, or even a nut-based crust if you’re looking for a gluten-free option. The flavor will change a bit, but it will still be delicious!
How Can I Make This Dessert Lighter?
If you want a lighter version, consider using low-fat cream cheese and sugar-free pudding mix. You can also swap whipped topping for a whipped coconut cream for a dairy-free option. This will cut some calories while keeping the dessert creamy and delightful!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the layers, it’s best to cover it with plastic wrap rather than foil, which can stick to the whipped topping.
Can I Use Fresh Blueberries Instead of Pie Filling?
Yes, you can! Just toss fresh blueberries with a little sugar and lemon juice to enhance their flavor, and then layer them on top. Keep in mind that fresh blueberries won’t create the same saucy texture as pie filling, but they will add a fresh burst of flavor!
