No‑Bake Lemon‑Blueberry Dessert

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together—no baking, no mess. The buttery crust anchors a smooth, lemon-scented cheesecake layer that’s bright and creamy. Topped with sweet, fresh blueberries, it offers the perfect balance of tart and sweet. It’s ideal for summer gatherings or when I want something simple yet impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Melted butter

For the lemon cheesecake layer:

• Cream cheese

• Sour cream (or strained yogurt)

• Powdered sugar

• Lemon juice and zest

• Vanilla extract

For the blueberry topping:

• Fresh blueberries (optional tossed with lemon curd or honey)

directions

1. I press the graham cracker crumbs mixed with melted butter firmly into the bottom of a pan or dish to form the crust.

2. I beat cream cheese with sour cream, powdered sugar, lemon juice, zest, and vanilla until smooth. Then I spread this cheesecake layer over the crust.

3. I refrigerate the dessert for at least 2 hours—or overnight—to let it set properly.

4. Just before serving, I spoon fresh blueberries (optionally tossed with lemon curd or a touch of sugar) on top to finish the dessert.

Servings and timing

Perfect for 8–16 servings depending on the container. Prep takes just 15–20 minutes, plus at least 2 hours of chilling. It’s wonderful to make the night before.

Variations

• I sometimes add a swirl of lemon curd or blueberry jam into the cheesecake layer for extra visual appeal.

• Toasted nuts—like pecans or almonds—on the crust add a lovely crunch.

• Using Greek yogurt lightens it up without sacrificing creaminess.

• I enjoy using lemon curd‑sweetened blueberries for a more vibrant topping.

storage/reheating

I keep it refrigerated, covered, for up to 5 days. No reheating needed—it’s best chilled.

FAQs

Can I use frozen blueberries?

Yes—just thaw and drain them well before using to avoid adding extra liquid.

Do I need to strain the lemon-sour cream mixture?

Not necessary. Cream cheese mixed thoroughly with sour cream and lemon sets nicely without straining

Can I make this gluten-free?

Absolutely. Just replace the graham cracker crumbs with gluten-free alternatives.

What’s the best pan size?

I typically use an 8×8 or 9×9 pan depending on how thick I want the layers.

Will it hold up if assembled a day ahead?

Yes—it sets beautifully and stays fresh, making it ideal for make‑ahead entertaining.

Conclusion

This No‑Bake Lemon‑Blueberry Dessert is a bright, breezy treat that shines in any summer setting. It’s quick to prepare, travels well, and delivers big on flavor with minimal effort. Every spoonful tastes like sunshine—just what I crave on a warm day.

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