Name: No Bake Lemon Blueberry Dessert
Prep time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; ¾ cup melted butter; 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; ⅓ cup lemon juice; 1 cup 2% milk; 1 (3.4 oz) box instant lemon pudding mix; 1 (21 oz) can blueberry pie filling; 1 (16 oz) container whipped topping, thawed; Optional: ½ cup reserved graham cracker crumbs for topping

There’s something undeniably comforting about a dessert that brings together tart citrus and sweet berries, especially when it comes together without ever needing to turn on the oven. This No Bake Lemon Blueberry Dessert is exactly that—a simple, layered treat that manages to be both refreshing and indulgent. If you’re the type who loves a good lemon bar or a spoonful of blueberry pie filling straight from the can, you’re in for something special.

What makes this No Bake Lemon Blueberry so wonderful is its combination of textures and flavors. A buttery graham cracker crust serves as the foundation, followed by a creamy lemon layer made with cream cheese and instant pudding. That gets topped with luscious blueberry pie filling and a thick layer of whipped topping for the perfect creamy finish. The contrasting colors make each slice just as beautiful as it is delicious.

I first made this on a warm weekend when the idea of baking anything felt overwhelming. I needed a dessert that would wow guests but wouldn’t heat up my kitchen. After some experimenting, this layered lemon blueberry dessert quickly became a family favorite. It’s bright, cheerful, and incredibly easy to make—just the kind of dessert you want in your back pocket for potlucks, picnics, or even just a treat-yourself Tuesday.

Whether you’re hosting a family dinner or just want something sweet in the fridge for whenever the craving hits, this no-bake dessert delivers. It comes together quickly, uses pantry staples, and always draws compliments. Trust me—you’ll be making this more than once.

Why You’ll Love This Recipe

This No Bake Lemon Blueberry dessert recipe checks all the boxes for a crowd-pleasing dessert. Here’s why you’ll fall head over heels for it:

1. No oven required: On hot summer days or busy evenings, skipping the oven is a major win. This recipe sets up beautifully in the fridge, giving you more time to relax or focus on other parts of your meal.

2. Layers of flavor: The tartness of lemon pudding cuts through the richness of cream cheese, while the sweet blueberry topping adds depth and balance. Each bite has the perfect mix of creamy, fruity, and buttery crunch.

3. Quick and easy to prepare: You can whip this together in under 30 minutes with just a handful of steps. It’s perfect for beginner bakers or anyone short on time.

4. Family and kid-friendly: Kids love the bright colors and smooth textures, and adults appreciate the nostalgic flavors of lemon and blueberry.

5. Make-ahead magic: This dessert actually tastes better when it’s had time to chill. That means you can make it the day before your event, saving you stress on the day of.

6. Travel-friendly: Using a 13×9-inch pan makes it super easy to transport. Whether you’re heading to a potluck, BBQ, or picnic, this dish is easy to cover and carry.

7. Visually stunning: With its golden crust, bright yellow lemon layer, deep purple-blueberry topping, and white whipped topping, this dessert looks as good as it tastes. It’s practically made for showing off at gatherings.

Health Benefits

Although this No Bake Lemon Blueberry dessert leans indulgent, it does offer a few redeeming qualities:

Rich in Vitamin C: Thanks to the lemon juice and pudding, you’ll get a small dose of this immune-boosting vitamin.

Lower in calories than baked alternatives: With no heavy cream or eggs, this no-bake dessert tends to be lighter than many traditional cakes or pies. At around 244 calories per serving, it’s a satisfying treat that won’t completely derail your goals.

Portion control built-in: The 13×9-inch size makes it easy to slice into 20 squares, which helps with serving size and prevents overindulging.

No artificial preservatives: When you make your own desserts at home, you control what goes in. Choosing organic whipped topping or reduced-fat cream cheese can lighten the recipe further.

While it’s not exactly a superfood, this dessert offers balance—sweet enough to satisfy, light enough to enjoy guilt-free.

Preparation Time, Servings, and Nutritional Information

Total Time: 25 minutes prep + 2 hours chill time
Servings: 20 squares
Calories per serving: 244
Macronutrients per serving:

Carbohydrates: 36g
Fat: 11g
Protein: 2g

Ingredients List

Here’s everything you’ll need to make this lemon blueberry dream come true. Most ingredients are pantry staples or easy to find at any grocery store.

3 cups graham cracker crumbs – These form the base crust. You can buy pre-crushed or crush whole crackers yourself.
¾ cup melted butter – This binds the crumbs together and gives the crust a rich, buttery flavor.
2 packages (8 oz each) cream cheese, softened – Provides the creamy base for the lemon layer. Let it sit out to soften before mixing.
1 cup granulated sugar – Sweetens the lemon layer without overpowering the tartness.
⅓ cup lemon juice – Fresh is best for a bright, tangy zing. Bottled works too if you’re in a pinch.
1 cup 2% milk – Helps thin out the cream cheese mixture and activates the pudding.
1 box (3.4 oz) instant lemon pudding mix – The secret to that lemon flavor and pudding-like texture.
1 can (21 oz) blueberry pie filling – Adds that juicy, sweet top layer. You can use homemade if you prefer.
1 container (16 oz) whipped topping, thawed – Cool Whip or similar brands work great to finish off the dessert.
Optional: Reserve ½ cup graham cracker crumbs for a sprinkle topping.

Step-By-Step Cooking Instructions

Making this No Bake Lemon Blueberry dessert is a breeze, even if you’re not the most confident in the kitchen. Just follow these steps, and you’ll be good to go.

Make the crust

In a large mixing bowl, stir together 3 cups of graham cracker crumbs and ¾ cup of melted butter until the mixture resembles wet sand.
Reserve ½ cup of the crumb mixture and set it aside for topping.
Press the remaining mixture firmly into the bottom of a 13×9-inch dish. Use the bottom of a glass or measuring cup for a smooth, even layer.
Place the crust in the fridge to chill while you prepare the filling.

Prepare the lemon cream cheese filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the lemon juice and milk, and continue mixing until fully combined.
Sprinkle in the instant lemon pudding mix and mix again until thickened. It should have a silky, slightly firm texture.
Spread the lemon mixture evenly over the chilled crust using a spatula.

Add the blueberry topping

Carefully spoon the blueberry pie filling over the lemon layer. Spread it gently to avoid disturbing the creamy layer underneath.

Top with whipped topping

Spread the thawed whipped topping evenly over the blueberry layer. Use a spoon or spatula to create soft peaks or swirls for visual appeal.
If desired, sprinkle the reserved graham cracker crumbs over the top for a bit of crunch and extra color.

Chill and serve

Cover the pan with plastic wrap or a lid and refrigerate for at least 2 hours, or until fully set.
Slice into squares and serve chilled.

How to Serve

This dessert is best served cold, straight from the fridge. Here are some ideas to elevate the presentation:

Garnish each slice with a fresh lemon wedge or a few fresh blueberries for a pop of freshness.
Add a sprig of mint for color contrast and a refreshing aroma.
Serve with a dollop of extra whipped topping if you want to be a little extra.
For parties, spoon individual portions into cups for a fun, mess-free dessert bar.

Pairing Suggestions

This light, fruity dessert pairs wonderfully with several dishes and drinks. Try these:

Main Dishes:

Grilled chicken with lemon herb marinade
Summer pasta salad with cherry tomatoes and cucumbers
Baked salmon with dill and olive oil

Side Dishes:

Fresh fruit salad
Green salad with lemon vinaigrette
Mini cucumber sandwiches

Drinks:

Sparkling lemonade
Iced herbal tea (like blueberry hibiscus or mint green tea)
Citrus mocktails with mint and seltzer

Storage, Freezing & Reheating Instructions

Storage:
Keep leftovers in the refrigerator, tightly covered, for up to 3 days. The crust may soften slightly over time but will still taste great.

Freezing:
Yes, you can freeze this dessert. Wrap tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving. Note that the whipped topping may change texture slightly.

Reheating:
No reheating necessary—this dessert is best served cold. Avoid microwaving as it will cause the layers to melt and lose their structure.

Common Mistakes to Avoid

Not softening the cream cheese: This can lead to lumps in your filling. Let it sit out for at least 30 minutes.
Using warm butter in the crust: If your butter is too hot, it can make the crust greasy rather than firm. Let it cool slightly before mixing.
Overmixing the pudding: Overmixing can break down the pudding’s structure. Mix until just thickened.
Skipping chill time: This dessert needs time to set. Rushing it will result in messy slices.
Using low-fat whipped topping: This can sometimes lead to a runny consistency. Use regular for best results.

Pro Tips

Crush your own graham crackers: This gives you more texture than store-bought crumbs.
Fresh lemon juice matters: It adds brightness and depth compared to bottled versions.
Chill your mixing bowl: For an even thicker whipped topping layer, use a cold bowl and spatula.
Double the recipe for a crowd: It scales beautifully in two pans for larger gatherings.
Use an offset spatula: This tool makes spreading layers clean and easy.

Frequently Asked Questions (FAQs)

Can I use homemade blueberry filling?
Absolutely! If you prefer to make your own, cook down blueberries with sugar, lemon juice, and cornstarch until thickened.

Is this dessert gluten-free?
Not as written, but you can substitute gluten-free graham crackers to make it gluten-free.

Can I make this a day ahead?
Yes, it’s even better when made ahead. Chill overnight for best results.

Can I use another fruit topping?
Sure! Try cherry, raspberry, or even strawberry pie filling instead of blueberry.

Can I reduce the sugar?
You can cut the granulated sugar down to ¾ cup without compromising flavor too much.

How long will it keep in the fridge?
Up to 3 days, though it’s best within the first 48 hours.

Can I make this dairy-free?
Use dairy-free cream cheese, almond milk, and a coconut-based whipped topping for a dairy-free version.

Why didn’t my layers set?
If the dessert didn’t chill long enough or the pudding mix was not instant, the layers might be too soft. Be sure to follow the instructions closely.

Is there a nut-free version?
This dessert contains no nuts, but always check the labels on pie filling and whipped topping if allergies are a concern.

Can I add a crunch layer in the middle?
Yes! Sprinkle crushed graham crackers between the lemon and blueberry layers for a bit of texture.

Conclusion & Call to Action

This No Bake Lemon Blueberry Dessert is everything you want in a sweet treat—easy, refreshing, and absolutely delicious. With its creamy lemon filling, vibrant blueberry topping, and buttery crust, it brings sunshine to any occasion without any fuss. Whether you’re hosting friends, bringing a dish to share, or just treating yourself, this dessert is sure to impress.

If you give it a try, I’d love to hear how it turns out! Leave a comment below or snap a photo of your finished dessert and tag me on social media. I always love seeing your creations—and trust me, this one’s a keeper.