No Bake Lemon Blueberry Dessert

No Bake Lemon Blueberry Dessert is a refreshing treat that layers tangy lemon flavor with sweet blueberries on a creamy base.

Perfect for warm weather or whenever you need a quick, fuss-free dessert, this recipe comes together easily and sets in the fridge without turning on the oven.

Kitchen Equipment Needed

• 8×8-inch baking dish (or similar)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula

Ingredients Overview

• Cookie or graham base: Crushed cookies form a simple crust.
• Creamy layer: Whipped topping or cream cheese-based filling provides a light, creamy texture.
• Lemon flavor: Lemon juice and zest give bright, citrusy notes.
• Blueberries: Fresh or frozen berries add color and natural sweetness.

Ingredients

• 1 1/2 cups crushed graham crackers (or lemon cookies)
• 5 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice (about half a lemon)
• Zest of 1 lemon (optional, for extra flavor)
• 8 ounces whipped topping (like Cool Whip), thawed
• 1 cup fresh or frozen blueberries (plus extra for garnish)

Directions

1. Make the crust: In a mixing bowl, combine the crushed graham crackers (or cookies) with melted butter. Press the mixture firmly into an 8×8-inch baking dish to form an even layer. Chill in the freezer for 10 minutes to set.
2. Prepare the creamy filling: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and optional lemon zest until smooth. Gently fold in the whipped topping until well combined.
3. Assemble: Spread half of the lemon cream mixture over the chilled crust. Scatter blueberries evenly on top. Spoon the remaining lemon cream mixture over the berries, smoothing the surface with a spatula.
4. Chill: Cover the dish and refrigerate for at least 3–4 hours, or until the dessert is set. For best results, chill overnight.
5. Serve: Garnish with extra blueberries or a sprinkle of lemon zest before slicing. Enjoy cold.

Prep Time

20 minutes

Chill Time

3–4 hours

Total Time

3–4 hours 20 minutes (plus overnight if desired)

Nutrition (per serving, ~9 servings)

• Calories: ~250
• Fat: ~14g
• Carbohydrates: ~28g
• Sugar: ~16g
• Protein: ~3g

Expert Tips

• Adjust sweetness Taste the cream mixture before assembly; add more powdered sugar or lemon juice if needed.
• Fresh vs. frozen berries If using frozen berries, thaw and pat them dry to avoid extra moisture.
• Cookie crust Graham crackers work well, but lemon-flavored cookies enhance the citrus taste.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Yes, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form, then fold in.

How long can I store leftovers? Cover tightly and refrigerate for up to 3 days.

What if I don’t have lemon juice?

Bottled juice works in a pinch, though fresh juice and zest offer the best flavor.

Storing & Reheating

• Storing Keep covered in the refrigerator for up to 3 days. The crust may soften over time.
• Reheating This dessert is served cold; no reheating is needed.

Substitutions & Variations

• Gluten-free Use GF graham crackers or cookies for the crust.
• Berry mix Replace blueberries with raspberries or sliced strawberries for a different flavor profile.
• Creamy twist Add 2 ounces of mascarpone cheese for an even richer filling.

No Bake Lemon Blueberry Dessert

No Bake Lemon Blueberry Dessert is a refreshing treat that layers tangy lemon flavor with sweet blueberries on a creamy base.

Print Recipe Pin Recipe

Equipment

• - 8x8-inch baking dish (or similar)
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula

Ingredients

  

• - 1 1/2 cups crushed graham crackers or lemon cookies
• - 5 tablespoons unsalted butter melted
• - 8 ounces cream cheese softened
• - 1/2 cup powdered sugar adjust to taste
• - 1 teaspoon vanilla extract
• - 2 tablespoons fresh lemon juice about half a lemon
• - Zest of 1 lemon optional, for extra flavor
• - 8 ounces whipped topping like Cool Whip, thawed
• - 1 cup fresh or frozen blueberries plus extra for garnish

Instructions

 

• **Make the crust** In a mixing bowl, combine the crushed graham crackers (or cookies) with melted butter. Press the mixture firmly into an 8x8-inch baking dish to form an even layer. Chill in the freezer for 10 minutes to set.
• **Prepare the creamy filling** In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and optional lemon zest until smooth. Gently fold in the whipped topping until well combined.
• **Assemble** Spread half of the lemon cream mixture over the chilled crust. Scatter blueberries evenly on top. Spoon the remaining lemon cream mixture over the berries, smoothing the surface with a spatula.
• **Chill** Cover the dish and refrigerate for at least 3–4 hours, or until the dessert is set. For best results, chill overnight.
• **Serve** Garnish with extra blueberries or a sprinkle of lemon zest before slicing. Enjoy cold.