Name: No Bake Lemon Blueberry Dessert
Prep time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 3/4 cup butter, melted; 2 (8 oz) packages cream cheese, room temperature; 1 cup granulated sugar; 1/3 cup lemon juice; 1 cup 2% milk; 1 (3.4 oz) box instant lemon pudding; 1 (21 oz) can blueberry pie filling; 1 (16 oz) tub frozen whipped topping, thawed

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Why Make This Recipe

No bake desserts are perfect for warm days when you want something sweet but don’t want to heat up your kitchen. This No Bake Lemon Blueberry Dessert is light, refreshing, and incredibly easy to prepare. The combination of creamy lemon filling and tart blueberry topping makes it a delightful treat for family gatherings, picnics, or a simple dessert at home. Plus, it doesn’t require any baking, which means less time spent in the kitchen and more time enjoying your delicious creation.

How to Make No Bake Lemon Blueberry Dessert

Ingredients

3 cups graham cracker crumbs
3/4 cup butter, melted
2 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
1 (3.4 oz) box instant lemon pudding
1 (21 oz) can blueberry pie filling
1 (16 oz) tub frozen whipped topping, thawed

Directions

Begin by mixing the graham cracker crumbs with melted butter in a large bowl. Make sure to set aside 1/2 cup of this mixture for optional topping later.
Press the remaining graham cracker crumbs into the bottom of a 13 x 9 inch dish. Place it in the refrigerator to let the crust set up.
In another large bowl, beat the cream cheese and granulated sugar together until it becomes light and fluffy.
Add in the lemon juice and milk. Mix everything thoroughly until combined.
Finally, add the dry lemon pudding mix to the bowl. Beat everything again until well mixed; expect a thick batter.
Drop spoonfuls of the lemon mixture onto the prepared crust and gently spread it into an even layer.
Spoon the blueberry pie filling over the lemon layer and evenly spread it out.
Top with the thawed whipped topping and the reserved graham cracker crumbs.
Allow the dessert to set in the refrigerator for at least 2 hours before serving. Keep it refrigerated and enjoy!

How to Serve No Bake Lemon Blueberry Dessert

Slice the No Bake Lemon Blueberry Dessert into squares and serve chilled. You can add a garnish of fresh blueberries or a sprig of mint on top of each serving for a beautiful touch. This dessert is great for summer barbecues or as a sweet end to any meal.

How to Store No Bake Lemon Blueberry Dessert

Store any leftovers in an airtight container in the refrigerator. This dessert stays good for up to 3 to 4 days, but it is best enjoyed fresh.

Tips to Make No Bake Lemon Blueberry Dessert

Make sure your cream cheese is at room temperature for easier mixing.
If you like a stronger lemon flavor, add a bit more lemon juice or some lemon zest to the filling.
For a crunchier topping, add chopped nuts to the reserved graham cracker crumb mixture.

Variation

You can switch the blueberry pie filling for another flavor, like strawberry or raspberry, depending on your preference.

FAQs

1. Can I use a different type of cookie for the crust?
Yes, you can use other cookie crumbs, such as Oreo or vanilla wafers, for a different flavor profile.

2. How can I make this dessert gluten-free?
Use gluten-free graham cracker crumbs or any gluten-free cookie crumbs to make the crust.

3. Can I make this dessert in advance?
Absolutely! This dessert can be made a day ahead of time and stored in the refrigerator, making it perfect for busy days.

No Bake Lemon Blueberry Dessert

Author: lu-ann
Total Time: 120 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A light and refreshing no bake dessert featuring a creamy lemon filling topped with tart blueberry pie filling.

Ingredients

Scale

3 cups graham cracker crumbs
3/4 cup butter, melted
2 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
1 (3.4 oz) box instant lemon pudding
1 (21 oz) can blueberry pie filling
1 (16 oz) tub frozen whipped topping, thawed

Instructions

Mix graham cracker crumbs with melted butter in a large bowl, reserving 1/2 cup for optional topping.
Press remaining graham cracker mixture into the bottom of a 13 x 9 inch dish and refrigerate to set.
In another bowl, beat cream cheese and sugar until light and fluffy.
Add lemon juice and milk, mixing thoroughly.
Mix in dry lemon pudding, beating until well combined.
Spread lemon mixture evenly over crust.
Top with blueberry pie filling, spreading it evenly.
Finish with thawed whipped topping and reserved graham cracker crumbs.
Refrigerate for at least 2 hours before serving.