If you love bright, refreshing sweets that come together with zero fuss, this No Bake Lemon Blueberry Dessert Recipe is about to become your new go-to treat! Imagine layers of buttery graham cracker crust, luscious lemony cream cheese, and a jewel-toned blueberry topping—all chilled to dreamy perfection. It’s the kind of dessert that looks and tastes like pure sunshine, yet takes minimal effort and doesn’t require you to turn on the oven. This cool classic delivers bursts of citrus and summer berries in every bite, making it perfect for parties, potlucks, or simply keeping your fridge stocked with something special.

No Bake Lemon Blueberry Dessert Recipe - Recipe Image

Ingredients You’ll Need

What makes this No Bake Lemon Blueberry Dessert Recipe so magical is how each simple ingredient plays a vital role, from the crisp, buttery base to the vibrant fruit crown. Trust me, don’t skimp—each one adds a layer of flavor, texture, or gorgeous color that will absolutely win you over.

Graham cracker crumbs: The foundation for our crust, providing a sweet, crunchy bite that perfectly supports every layer above.
Unsalted butter, melted: Holds the crust together and adds a rich, melt-in-your-mouth finish.
Sugar (for the crust): Just the right hint of sweetness to balance the tangy filling and fruity topping.
Cream cheese, softened: The creamy backbone of the lemon layer—be sure to use full-fat for a smooth, decadent texture.
Powdered sugar: Dissolves seamlessly into the cream cheese, adding gentle sweetness without grittiness.
Lemon juice: Freshly squeezed is best! This lifts the entire dessert with bright, citrusy zing.
Lemon zest: Packs an extra punch of lemon oil and aroma, making the filling so fragrant and flavorful.
Vanilla extract: Adds a subtle warmth, coaxing out every nuance from the lemon and cream cheese.
Whipped topping or whipped cream: Folds in airy lightness and helps the lemon filling set up beautifully in the fridge.
Fresh or frozen blueberries: The star of the show up top! Don’t worry—frozen berries work perfectly and create the same burst of color and flavor.
Sugar (for blueberry topping): Enhances the juicy sweetness of the berries and helps create that glossy finish.
Lemon juice (for topping): Couples with the berries to add brightness and tie all the layers together.
Cornstarch mixed with water: The magic thickener for our blueberry sauce—without it, the fruit layer just wouldn’t set!

How to Make No Bake Lemon Blueberry Dessert Recipe

Step 1: Make the Graham Cracker Crust

Start off by mixing your graham cracker crumbs, melted butter, and sugar in a bowl until everything is evenly moistened. Pour this sandy mixture into an 8×8-inch dish, then press down firmly with the bottom of a glass or your hands to form a compact, even crust. Pop it in the refrigerator so it can set up while you prepare the remaining layers. A well-chilled base means everything else gets the perfect support!

Step 2: Whip Up the Lemony Cream Cheese Layer

In a separate bowl, blend your softened cream cheese and powdered sugar together until velvety smooth—no lumps allowed. Then add the lemon juice, zest, and a splash of vanilla extract, mixing until combined. Next, gently fold in your whipped topping or whipped cream. This step is like adding a cloud: it makes the lemon layer airy and light, yet decadently creamy. Spread this mixture evenly over your chilled crust for a layer that looks and tastes like pure lemony delight.

Step 3: Make the Blueberry Topping

In a small saucepan, combine your gorgeous blueberries with a bit of sugar and lemon juice. Set over medium heat and let them simmer for about five minutes, stirring gently as some berries burst and release those beautiful, inky juices. When it looks juicy and fragrant, stir in the cornstarch slurry (that’s just the cornstarch mixed with water) and cook another one to two minutes. The topping will thicken up attractively—set aside to cool completely before you use it, or the filling under it could melt.

Step 4: Assemble and Chill

Once the blueberry topping has cooled to room temperature, carefully spoon and spread it over the lemon cream cheese layer. Take your time and admire those ribbons of purple and gold! Cover the entire dish and refrigerate for at least four hours to let all the flavors truly marry and the layers set to sliceable perfection.

How to Serve No Bake Lemon Blueberry Dessert Recipe

Garnishes

Give your squares a finishing touch with extra bursts of lemon zest, a dollop of whipped cream, or a few fresh blueberries on top. These little flourishes make each serving irresistible—for the eyes and the taste buds!

Side Dishes

Pair this dessert with a crisp glass of lemonade, an iced herbal tea, or even a scoop of vanilla ice cream if you want to amp up the chill factor. For a full-on brunch or afternoon spread, add a simple fruit salad or buttery shortbread cookies alongside.

Creative Ways to Present

Try assembling the No Bake Lemon Blueberry Dessert Recipe in mason jars for perfectly portable picnic treats—or use individual parfait glasses for a pretty, layered look at dinner parties. Cutting the dessert into small bars for a dessert platter is a hit at potlucks and showers too.

Make Ahead and Storage

Storing Leftovers

This cool, creamy treat stores beautifully in the refrigerator. Just cover the dish tightly with plastic wrap or transfer any leftovers to an airtight container. Enjoy it within three days for peak freshness and flavor—the crust will stay crisp and the fruit layer shiny and vibrant!

Freezing

If you’d like to make the No Bake Lemon Blueberry Dessert Recipe ahead for a party, you can freeze tightly covered bars for up to one month. Thaw the dessert in the refrigerator overnight for best results. The texture holds up surprisingly well, though the blueberry topping might be a touch softer after thawing.

Reheating

This dessert is truly meant to be served cold, so no reheating required! Simply remove it from the fridge a few minutes before serving for the smoothest, creamiest slices. If you’ve frozen it, give it plenty of chill time in the fridge so everything sets just right before diving in.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is definitely the tastiest option because it brings a lively, sparkling flavor, but bottled juice will work in a pinch. If using bottled, make sure it’s pure lemon juice and not a lemonade blend for best results.

Can I substitute another fruit for the blueberries?

Absolutely! Raspberries, blackberries, or even strawberries work beautifully in place of blueberries. Feel free to get creative with whatever fruit is in season or looks best at the market.

Is there a gluten-free option for the crust?

Yes! There are many brands of gluten-free graham crackers out there. Simply blitz them to crumbs and use in the same quantity as regular graham crackers for a crust everyone can enjoy.

Can I double the No Bake Lemon Blueberry Dessert Recipe?

You sure can. Simply double all the ingredients and assemble in a 9×13-inch dish. The chilling time may increase slightly, but you’ll have enough to feed a crowd—which is always a good thing!

How do I know when the dessert is set?

After at least four hours in the refrigerator, the lemon cream layer should feel firm to the touch, and the blueberry topping should not jiggle when you tilt the pan. If the middle still looks loose, give it a little more time to chill.

Final Thoughts

If you love the idea of sunshine on a plate, you absolutely have to try this No Bake Lemon Blueberry Dessert Recipe. It’s eye-catching, easy, and delivers a satisfying blend of citrus, creamy, and berry flavors every time. I can’t wait for you to share a slice—or two—with someone you love!

No Bake Lemon Blueberry Dessert Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 25 minutes (plus 4 hours chilling)
Yield: 9 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing flavors of tangy lemon and sweet blueberries with this delightful no-bake dessert that’s perfect for summer gatherings or a sweet treat any time of the year.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons sugar

Lemon Layer:

8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream

Blueberry Topping:

2 cups fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

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Instructions

Graham Cracker Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into an 8×8-inch dish and chill.
Lemon Layer: Beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla. Fold in whipped topping and spread over crust.
Blueberry Topping: Cook blueberries, sugar, and lemon juice until berries burst. Stir in cornstarch slurry and cook until thickened. Cool and spread over lemon layer.
Cover and refrigerate for at least 4 hours before serving.