No‑Bake Lemon Blueberry Dessert

Why You’ll Love This Recipe

I love that this dessert is gorgeous, effortless, and oven-free—perfect for hot days. It layers tart lemon, sweet blueberries, and light whipped topping into one make-ahead tray perfect for gatherings or casual family moments.

Ingredients

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

• 3 cups graham cracker crumbs

• ¾ cup melted butter

• 2 (8 oz) packages cream cheese, room temperature

• 1 cup granulated sugar

• ⅓ cup lemon juice

• 1 cup 2 % milk

• 1 (3.4 oz) box instant lemon pudding mix

• 21 oz can blueberry pie filling

• 16 oz Cool Whip (thawed)

Directions

1. Mix graham cracker crumbs with melted butter, saving about ½ cup for topping. Press into a 13 × 9″ pan and chill.

2. Beat cream cheese and sugar until light and fluffy, then mix in lemon juice and milk. Add pudding mix last and beat until thick.

3. Dollop lemon layer onto chilled crust and gently spread evenly.

4. Spoon blueberry pie filling over the lemon layer and smooth.

5. Spread thawed Cool Whip on top and sprinkle reserved crumbs.

6. Chill for at least 2 hours (or overnight)—this helps the dessert set beautifully.

Servings and timing

• Servings: About 20 squares

• Prep time: ~30 minutes

• Chill time: 2–4 hours (or overnight)

• Total time: ~2½–overnight

Variations

• I sometimes swap blueberry pie filling for homemade blueberry sauce or fresh berries lightly sweetened.

• For extra lemon punch, I add some lemon zest into the cream cheese layer.

• You can layer this in smaller dishes like 8×8 pans or individual ramekins; just adjust servings and chill time.

Storage/reheating

I keep it covered in the fridge—it stays fresh for 2–3 days. Be sure to scoop, not cut, if blueberries are on top, to maintain clean layers. After a couple of days, the crust softens, so best enjoyed within 3 days. No reheating—serve cold.

FAQs

Can I use fresh blueberries instead of pie filling?

Yes! I’ve used fresh or homemade blueberry sauce. Just lightly sweetened and spooned over the lemon layer—delicious and lighter.

Can I swap Cool Whip for whipped cream?

Absolutely. I’ve used freshly whipped cream (about 1 cup heavy cream + 2 Tbsp sugar), but make sure to stabilize it or serve within a few hours.

Does it need overnight chill time?

It sets well in 2–4 hours, but chilling overnight deepens flavors and yields neater slices.

Can I halve the recipe or use a smaller pan?

Yes—I often halve it in an 8×8″ dish. Just reduce each ingredient by half and chill accordingly.

How long will leftovers last?

I keep leftovers in the fridge for up to 3 days. The crust softens over time, but the layers are still tasty.

Conclusion

I love how this dessert combines creamy lemon, sweet blueberries, and fluffy topping in gorgeous layers—with no baking required. It’s perfect for summer, make-ahead meals, and gatherings. When I need an easy, show-stopping dessert, this is my go-to dish!

No‑Bake Lemon Blueberry Dessert

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This no-bake lemon blueberry dessert is layered with creamy lemon filling, blueberry pie topping, and Cool Whip over a buttery graham cracker crust—perfect for summer.

• Author: Sarah
• Prep Time: 30 minutes
• Total Time: ~2½ hours to overnight
• Yield: About 20 squares
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 cups graham cracker crumbs

¾ cup melted butter

2 (8 oz) packages cream cheese, room temperature

1 cup granulated sugar

⅓ cup lemon juice

1 cup 2% milk

1 (3.4 oz) box instant lemon pudding mix

21 oz can blueberry pie filling

16 oz Cool Whip (thawed)

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Instructions

Mix graham cracker crumbs with melted butter, reserving ½ cup for topping. Press remaining mixture into a 13×9″ pan and chill.

In a bowl, beat cream cheese and sugar until smooth and fluffy.

Mix in lemon juice and milk until combined, then add pudding mix and beat until thickened.

Spread lemon filling evenly over the chilled crust.

Spoon blueberry pie filling on top and smooth into an even layer.

Spread Cool Whip over the blueberry layer.

Sprinkle reserved graham crumbs on top.

Chill for at least 2 hours or overnight for best results.

Notes

Use homemade blueberry sauce or fresh sweetened blueberries for a fresher twist.

Add lemon zest to the filling for more citrus brightness.

Can be halved and made in an 8×8 pan or layered into ramekins.

Swap Cool Whip with stabilized whipped cream for a homemade touch.

Serve cold—this dessert does not require reheating.