No-Bake Lemon Blueberry Dessert

There’s something truly magical about the combination of lemon and blueberry. It brings to mind sunny afternoons, picnic blankets, and the smell of freshly picked fruit still warm from the sun. This No-Bake Lemon Blueberry Dessert is one of those recipes that feels like a page out of a cherished family scrapbook — simple, nostalgic, and full of joy.

For me, this dessert always reminds me of my grandmother’s kitchen in late spring. She’d press a graham cracker crust into a glass dish while humming along to the radio, zesting lemons with a kind of effortless grace only years of baking could bring. The scent of lemon would fill the house, and by the time dessert rolled around after dinner on the porch, that first bite of creamy, citrusy filling topped with blueberries was pure heaven.

This dessert isn’t just easy to make — it’s also beautifully layered, with a cool, creamy lemon filling that melts on your tongue and a fresh blueberry topping that adds just the right touch of sweetness. And the best part? You don’t even have to turn on the oven. Whether you’re prepping for a potluck, treating yourself on a warm afternoon, or surprising someone special with a light and luscious dessert, this recipe is your go-to.

Why You’ll Love This Recipe:

• No baking required – perfect for warm-weather days when you want a treat without heating up the kitchen.
• Fresh and fruity – the lemon and blueberry combo is both tangy and sweet, making each bite taste like sunshine.
• Beautifully simple – it looks fancy, but comes together easily, making it perfect for both beginners and seasoned home bakers.
• Make-ahead friendly – whip it up the day before your event, and it’ll be even better after chilling overnight.

INGREDIENTS YOU’LL NEED:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed
• 2 cups fresh blueberries
• ½ cup blueberry preserves

HOW TO MAKE NO-BAKE LEMON BLUEBERRY DESSERT:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
Start by combining your graham cracker crumbs and melted butter in a medium bowl. Mix until the texture is like wet sand — it should hold together when pressed. Gently press this mixture into the bottom of a 9×9-inch baking dish. Use the back of a spoon or the bottom of a glass to pack it down evenly. Place it in the fridge to set while you make the filling.

Tip from Grandma’s kitchen: Pop it in the freezer if you’re short on time — 15 minutes there does the trick!

Step 2: Make the lemon filling
In a large mixing bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Add in the lemon zest, lemon juice, and vanilla extract. Beat again until everything is well blended and silky.

Then, gently fold in the whipped topping. This is what gives the filling its airy texture — don’t overmix, just fold until it’s combined and fluffy.

Step 3: Assemble the layers
Take your chilled crust out of the fridge and spread the lemon filling over it, smoothing the top with a spatula. Try to resist the urge to dip a spoon in just yet — we’re almost there!

Step 4: Add the blueberry topping
In a small bowl, stir together the fresh blueberries and blueberry preserves. The preserves help coat the berries and create a glossy, jammy texture that’s perfect for topping. Spoon this mixture evenly over the lemon layer.

Step 5: Chill and serve
Cover the dish and place it in the refrigerator for at least 4 hours, or overnight if you can. The longer it chills, the more the flavors meld together and the firmer it becomes — making it easy to slice and serve.

HELPFUL TIPS:

• Make it ahead: This dessert tastes even better the next day, so don’t be afraid to prep it in advance.
• Crust tip: Want to switch it up? Use vanilla wafer crumbs or gingersnaps for a different twist.
• Extra lemony? Add a little more zest for that bold citrus zing.
• Serving idea: Garnish with a few lemon slices or extra berries right before serving for a beautiful finishing touch.

DETAILS:

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 9 servings
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

This dessert holds well in the fridge, which makes it ideal for entertaining. If you’re making it for a crowd, you can easily double the recipe and use a 9×13-inch pan.

NUTRITIONAL INFORMATION (Per Serving):

Estimated values

• Calories: 320
• Carbohydrates: 36g
• Protein: 3g
• Fat: 19g
• Saturated Fat: 11g
• Sugar: 24g
• Fiber: 2g
• Sodium: 210mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blueberries instead of fresh?
Yes, but make sure to thaw and drain them first to avoid excess moisture.

Can I use homemade whipped cream instead of whipped topping?
Absolutely! Just make sure it’s whipped to stiff peaks before folding it in.

Is this dessert freezer-friendly?
Yes, you can freeze it! Wrap it tightly and store for up to a month. Let it thaw in the fridge before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices individually and wrap tightly in plastic wrap and foil.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• No-Bake Mini Blackberry Cheesecakes
• Tropical Paradise Mango Cheesecake: A Slice of Sunshine in Every Bite
• Great Gatsby Lemon Cakes
• Pomegranate Mint Cheesecake Domes

CONCLUSION

There’s something so comforting about a dessert that doesn’t ask for much but delivers so much joy. This No-Bake Lemon Blueberry Dessert is light, creamy, and refreshing — a little slice of sunshine you can enjoy anytime. Whether you’re hosting a summer gathering or just craving a sweet treat that doesn’t require turning on the oven, this dessert brings bright, tangy flavor and smiles all around.

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