If you’re looking for a show-stopping dessert that practically makes itself, the No Bake Lemon Blueberry Dessert Recipe is your new best friend! This luscious, zesty treat layers a buttery graham cracker crust, velvety lemon cream, and a vibrant blueberry topping—no oven required. Whether you’re gathering with friends or just want a sweet finish to a weeknight dinner, this easy, refreshing dessert packs bold citrus punch and juiciness into every chilled bite.
Ingredients You’ll Need
Everything about this No Bake Lemon Blueberry Dessert Recipe starts with simple ingredients you probably already have in your kitchen, each playing a starring role in the flavor and texture. Start with pantry staples for the crust, a creamy lemon filling, and a bright blueberry topping—together, they create irresistible harmony!
- Graham cracker crumbs: These create the classic, cookie-like base that perfectly supports the creamy filling and soaks up every bit of flavor.
- Unsalted butter, melted: Butter binds the crumbs together for slices that hold their shape and taste incredible.
- Granulated sugar: Just a touch sweetens the crust and balances the tangy flavors above.
- Cream cheese, softened: For the dreamiest, creamiest filling, start with room temperature cream cheese.
- Sweetened condensed milk: This magic ingredient brings rich sweetness and a silky smooth texture to the filling.
- Lemon juice: Fresh lemon juice infuses the creamy layer with bright, zippy citrus flavor—bottled can work in a pinch, but fresh is worth it.
- Lemon zest: The oils in lemon zest add intense aroma and extra sunshine in every mouthful.
- Vanilla extract: A splash of vanilla gently rounds out the sharp lemon, making the filling more indulgent.
- Fresh or frozen blueberries: Either works beautifully! Blueberries bring a juicy burst that’s the crowning touch.
- Sugar (for topping): Sweetens the blueberry sauce without overpowering the fresh fruit flavor.
- Lemon juice (for topping): Adds more zing and keeps the berry flavor bright and lively.
- Cornstarch mixed with water: This quick slurry thickens the blueberry topping so you get glossy, beautiful slices every time.
How to Make No Bake Lemon Blueberry Dessert Recipe
Step 1: Make the Graham Cracker Crust
Begin by combining your graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix them together until every crumb is evenly coated and the mixture feels like wet sand. Press this crumb mixture firmly and evenly into the bottom of a 9×9-inch baking dish. A flat-bottomed glass makes this step a breeze. Pop the crust in the fridge—this quick chill helps lock in its texture and gives your dessert a sturdy base.
Step 2: Prepare the Luscious Lemon Filling
Next up, whip the softened cream cheese in a large mixing bowl until it’s completely smooth—no lumps allowed! Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix everything together until silky and uniform; you’ll know it’s ready when it looks creamy, light, and slightly thickened. Gently pour this heavenly lemon mixture over your chilled crust and spread it out evenly. Refrigerate for at least four hours to let it set completely—this patience pays off!
Step 3: Cook the Blueberry Topping
While the filling chills, make the blueberry topping. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat about five minutes, stirring gently, until the berries begin to burst and release their juices. Stir in your cornstarch-water slurry, and let the mixture simmer for one to two more minutes until beautifully thickened and glossy. Set this aside to cool completely—it should be cool before you add it to your dessert.
Step 4: Assemble and Chill Again
Once your blueberry topping is chilled, carefully spoon it over the now-set lemon layer. Spread it out for even coverage and return the entire dish to the fridge for at least another hour. This second chill ensures perfectly crisp slices and allows the flavors to mingle and blossom. Trust me, it’s worth the anticipation!
How to Serve No Bake Lemon Blueberry Dessert Recipe
Garnishes
Add a sprinkle of fresh lemon zest or a few extra blueberries right before serving to make your No Bake Lemon Blueberry Dessert Recipe feel bakery-worthy. A sprig of mint also brightens up the plate and boosts that gorgeous color contrast—plus, guests will always ooh and ahh over the extra flair!
Side Dishes
This dessert shines brightest at the end of a summer meal. Serve it alongside a refreshing iced herbal tea, a scoop of vanilla bean ice cream, or some freshly whipped cream. If you’re feeling fancy, a light salad of mixed berries rounds out the citrus and berry flavors without overshadowing the main event.
Creative Ways to Present
For parties, consider slicing the No Bake Lemon Blueberry Dessert Recipe into bars and arranging them on a platter, or use clear parfait glasses for individual servings—a stunning display of layers. You can even create mini versions in mason jars if you’re hosting a picnic or want a portable treat.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply cover the dish tightly with plastic wrap or a fitted lid and store it in the refrigerator. It will stay fresh and delicious for up to three days, and the flavors only get better overnight as they blend and deepen.
Freezing
You can absolutely freeze this No Bake Lemon Blueberry Dessert Recipe! Cut it into squares and wrap each piece individually in plastic wrap, then store in an airtight container. When you’re ready to enjoy, thaw overnight in the refrigerator for best results—the filling may be slightly creamier, but the taste is just as dreamy.
Reheating
No reheating required! This is the joy of no bake desserts. The dish is meant to be enjoyed cold or at cool room temperature. If frozen, allow it to thaw gently in the fridge before serving for that ideal creamy texture.
FAQs
Can I use bottled lemon juice for the filling?
If you’re in a pinch, bottled lemon juice will work, but fresh lemon juice delivers much brighter, fresher flavor and pairs beautifully with the zest. For the best results, grab a couple of fresh lemons—the effort is worth it!
What if I don’t have graham crackers?
No graham crackers? No problem! Try using vanilla wafers, digestive biscuits, or even gingersnaps for the crust. Just process them into fine crumbs and follow the recipe as usual. Each version brings its own twist to the No Bake Lemon Blueberry Dessert Recipe.
Can I make this gluten-free?
Absolutely! Simply swap the graham crackers for gluten-free cookies or graham-style crumbs, which are now widely available. Everything else in this recipe is naturally gluten-free, making it wonderfully easy to adapt.
How far in advance can I make this dessert?
You can make the entire No Bake Lemon Blueberry Dessert Recipe up to 24 hours ahead of serving. In fact, letting it chill overnight allows the flavors to fully merge and ensures clean, impressive slices for your guests!
Is it possible to use store-bought blueberry pie filling?
Definitely! If you’re short on time, grab a high-quality blueberry pie filling for the topping. It’s a speedy shortcut that still delivers plenty of berry goodness—ideal for busy days.
Final Thoughts
There is something magical about a dessert that’s both strikingly beautiful and delightfully easy. If you try just one new treat this season, let it be the No Bake Lemon Blueberry Dessert Recipe. You won’t believe the big, fresh flavors and creamy comfort you can create—no baking, no stress, all love. Give it a try, share it with friends, and make it your new signature sweet!
Print
No Bake Lemon Blueberry Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes (plus 5–6 hours chilling)
- Yield: 9 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
This No Bake Lemon Blueberry Dessert is a delightful summer treat featuring a luscious cream cheese filling with a burst of tangy lemon flavor, topped with a fresh blueberry compote, all nestled on a buttery graham cracker crust.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9-inch dish and refrigerate.
- Make the filling: Beat cream cheese until smooth, then add condensed milk, lemon juice, zest, and vanilla. Pour over crust and refrigerate.
- Prepare the topping: Cook blueberries, sugar, and lemon juice until the berries burst. Add cornstarch slurry, thicken, and cool. Spoon over the chilled filling.
- Chill and serve: Refrigerate the dessert for an additional hour before slicing and serving.
Notes
- You can use store-bought blueberry pie filling as a shortcut.
- This dessert can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
