Description
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
Ingredients
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
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.
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.