Get ready to fall head over heels for this No Bake Lemon Blueberry Dessert! Imagine layers of buttery graham cracker crust, a cloudlike lemon cream cheese filling, and bursts of fresh blueberries—all infused with the brightness of lemon. It all comes together in one pan, no oven or fancy equipment required. Whether you’re making dessert for a picnic, summer party, or just craving something easy but irresistible, this recipe is your new go-to. Trust me, one bite and you’ll want to make it all summer long.

No Bake Lemon Blueberry Dessert Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this No Bake Lemon Blueberry Dessert couldn’t be simpler, and each one plays a starring role. From the zesty lemon to the sweet blueberries, every component brings its own magic—so don’t skip on the fresh stuff!

Graham cracker crumbs: These are the backbone of our crust, bringing a comforting sweetness and that perfect crunch.
Unsalted butter, melted: Helps everything hold together, adding that subtle, rich flavor.
Granulated sugar: Just a touch, blended into the crust for the right sweetness and a little sparkle.
Cream cheese, softened: The ultimate creamy base that makes the filling silky and luxurious.
Powdered sugar: Blends smoothly into the cream cheese filling, giving it structure and sweetness without any grittiness.
Lemon zest: Brings out the bright, sunny citrus flavor that defines this dessert.
Fresh lemon juice: Adds tang and keeps the dessert from ever tasting too heavy.
Vanilla extract: Just a splash to warm up the whole flavor profile.
Heavy whipping cream, chilled: Whips up into soft clouds, creating the lightest and airiest mousse-like filling.
Fresh blueberries, divided: Juicy and sweet pops of real berry—it’s not a true lemon blueberry dessert without them!
Blueberry jam or preserves: Gives the top layer an extra blueberry boost and a glossy, inviting finish.
Additional lemon zest and blueberries for garnish: Makes the whole dish look as beautiful as it tastes.

How to Make No Bake Lemon Blueberry Dessert

Step 1: Make and Chill the Crust

Start by mixing your graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until every crumb is coated. This is your canvas—the buttery, golden crust that holds everything together. Press the mixture firmly and evenly into the bottom of a 9×9-inch pan. Pop it in the refrigerator to chill while you work on the luscious filling. Chilling keeps the base sturdy so that every slice holds up beautifully.

Step 2: Beat the Cream Cheese Mixture

With your crust chilling away, turn your attention to the filling. Use a large mixing bowl to beat the softened cream cheese until it’s smooth and lump-free. Add in the powdered sugar, lemon zest, lemon juice, and a splash of vanilla extract. Beat everything together until it’s dreamy, creamy, and packed with fresh citrus aroma. This step builds the foundation of that decadent, lemony flavor.

Step 3: Whip the Cream

Grab a separate clean bowl for your cold heavy whipping cream. Whip it by hand or with an electric mixer until stiff peaks form. This isn’t just for texture—it makes the filling unbelievably airy, almost like a mousse. The key here is using very cold cream for the lightest result.

Step 4: Fold and Layer

Gently fold the whipped cream into the cream cheese mixture, being careful not to knock out all that lovely air you just whipped in. Once fully combined, spread half of the fluffy filling evenly over the chilled crust. Sprinkle on half of the fresh blueberries—think bursts of tart-sweet goodness in every bite. Spread the rest of the filling on top, making a soft, swirled blanket.

Step 5: Top with Blueberry Jam and Set

Mix the remaining blueberries with the blueberry jam until the berries are glazed and glossy. Spoon this gorgeous mixture over the top layer of filling, gently smoothing with a spatula. Cover and refrigerate your No Bake Lemon Blueberry Dessert for at least four hours, or overnight if you can wait. This allows the dessert to firm up and the flavors to blend perfectly.

How to Serve No Bake Lemon Blueberry Dessert

Garnishes

Right before serving, add an extra sprinkle of lemon zest and a handful of fresh blueberries across the top. This not only brightens up the flavor even more, but it makes the dessert look absolutely stunning on the table. The pops of color and aroma will have everyone swooning even before the first bite.

Side Dishes

Pairing this cool, creamy treat with a light side can make dessert feel like a true celebration. A bowl of mixed berries, a little lemon sorbet, or even a crisp glass of sparkling lemonade will complement the sweet-tart flavor and keep the refreshment going strong.

Creative Ways to Present

If you want to take your No Bake Lemon Blueberry Dessert presentation up a notch, try cutting it into bars for an easy grab-and-go party treat, or layer individual portions in glass cups or jars for a make-ahead picnic delight. A drizzle of honey or a sprig of mint on top can add an extra wow factor for special occasions.

Make Ahead and Storage

Storing Leftovers

This dessert keeps well in the refrigerator, covered tightly with plastic wrap or a lid. Leftovers will stay fresh for up to three days, though chances are, it’ll disappear much sooner! Just be sure it’s chilled until you’re ready to enjoy—it tastes best cold and creamy.

Freezing

You can absolutely freeze your No Bake Lemon Blueberry Dessert if you want to prep ahead for a busy week or special event. Once fully set, wrap tightly in plastic and foil, or slice into bars and freeze in an airtight container for up to a month. Let frozen slices thaw in the fridge overnight for the best texture. This also makes cutting into perfect squares a breeze!

Reheating

Reheating isn’t required—this dessert is meant to be eaten cold! If frozen, simply move it to the refrigerator several hours before you plan to serve. For the freshest texture, avoid letting it sit out at room temperature for extended periods.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! If out of season, you can use frozen blueberries for the filling and topping. Just thaw and pat them dry with a towel to avoid extra moisture that could make the dessert runny.

What’s the best way to get clean slices?

For picture-perfect squares, freeze the dessert for about 30 minutes before cutting and use a sharp knife wiped clean between each slice. This gives you crisp edges and beautiful layers every time.

Can I make this No Bake Lemon Blueberry Dessert ahead of time?

Absolutely. This dessert actually gets better as it sits and chills. Make it a day in advance and keep it refrigerated until you’re ready to serve for the best flavor and structure.

How can I make this gluten-free?

Simply swap in your favorite gluten-free graham crackers for the crust, and prepare the recipe as written. The results are just as delicious and crowd-pleasing!

Can I use other fruits in this recipe?

Definitely! The classic combo is lemon and blueberry, but you can substitute raspberries or blackberries, or even mix up a combination for a fun twist. The same method applies for any berry you love.

Final Thoughts

If you’re searching for something bright, beautiful, and truly effortless, you can’t go wrong with this No Bake Lemon Blueberry Dessert. Give it a try the next time you want to wow your friends or treat yourself to something sweet—no oven (or special skills) required!

No Bake Lemon Blueberry Dessert Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 4 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing flavors of lemon and blueberry with this delightful no-bake dessert. A creamy and light treat perfect for summer gatherings.

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups heavy whipping cream, chilled
2 cups fresh blueberries, divided
2 tablespoons blueberry jam or preserves
Additional lemon zest and blueberries for garnish

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Instructions

Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into a 9×9-inch pan to form a crust. Chill.
Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Whip heavy cream until stiff, then fold into cream cheese. Spread half of the filling over the crust.
Sprinkle 1 cup of blueberries over the filling. Spread remaining filling on top. Combine remaining blueberries and blueberry jam, then spoon over the top layer.
Cover and refrigerate for at least 4 hours. Garnish with lemon zest and blueberries before serving.