Name: No Bake Lemon Blueberry Recipe
Prep time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 3/4 cup butter, melted; 2 (8 oz.) packages cream cheese, softened; 1 cup granulated sugar; 1/3 cup lemon juice; 1 cup 2% milk; 3.4 oz. box instant lemon pudding mix; 21 oz. can blueberry pie filling; 16 oz. tub frozen whipped topping, thawed

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If you’re looking for a crowd-pleasing dessert that tastes like pure summer in every bite, this No Bake Lemon Blueberry recipe is about to become your new obsession. Imagine layers of buttery graham cracker crust, silky lemon cream cheese, luscious blueberry pie filling, and a dreamy cloud of Cool Whip, all without turning on your oven. Whether you’re hosting a family cookout, bringing a treat to work, or just need a refreshing, zesty slice to brighten your weeknight, No Bake Lemon Blueberry delivers easy elegance with dazzling flavor.

No Bake Lemon Blueberry Recipe - Recipe Image

Ingredients You’ll Need

The magic of this No Bake Lemon Blueberry dessert is just how effortless (yet impactful!) each ingredient is. Every element is handpicked to bring the perfect balance of tart, sweet, creamy, and crunchy that defines this recipe. Here’s why you’ll love each one:

Graham cracker crumbs: The crumbly, crunchy base that adds a toasty sweetness and classic dessert nostalgia.
Butter, melted: Holds the crust together while adding rich, indulgent flavor.
Cream cheese, room temperature: Creates the lush, tangy filling that’s thick and silky, making every bite irresistible.
Granulated sugar: Sweetens the cream cheese and balances the tart lemon and berries.
Lemon juice: Brings a sunshiny zing that wakes up every other flavor in the pan.
2% milk: Helps the pudding mix blend into the creamiest, dreamiest layer.
Instant lemon pudding (3.4 oz.): Adds instant citrus pop and a pudding-like texture that makes this dessert so special.
Blueberry pie filling (21 oz. can): A glossy, fruity layer with whole juicy berries that burst in your mouth.
Frozen whipped topping, thawed (16 oz. tubs): The light, airy crowning glory that brings everything together in cool, creamy harmony.

How to Make No Bake Lemon Blueberry

Step 1: Build the Graham Cracker Crust

Start by combining your graham cracker crumbs and melted butter in a bowl until everything is fully mixed and evenly moistened. Reserve a half cup of this mixture for an irresistible final sprinkle later. Press the rest firmly into the bottom of a 13 x 9 dish. Chill the crust in the fridge while you whip up the next layer, letting it firm up into the perfect foundation.

Step 2: Beat the Lemon Cream Cheese Layer

In a large mixing bowl, blend the cream cheese and sugar until the mixture turns light, fluffy, and dreamy. Pour in the lemon juice and milk, mixing until everything is beautifully smooth. Finally, beat in the dry instant lemon pudding mix — it thickens up quickly and creates an airy, almost mousse-like texture. Spread this luxe lemon filling over your chilled crust, being gentle so the two don’t mix. This is the real flavor star, so take your time to smooth it evenly!

Step 3: Add the Blueberry Pie Filling

Spoon dollops of the blueberry pie filling all over the lemon layer to make spreading easier and prevent the colors from muddling together. Gently spread the filling out until it covers the lemon layer in a deep, glistening blanket of sweet blueberry goodness.

Step 4: Finish with Whipped Topping and Graham Cracker Sprinkles

Spread the thawed whipped topping in a fluffy, generous layer over the blueberries. For a crunchy touch, sprinkle that reserved graham cracker topping across the surface. This last bit really ties the entire No Bake Lemon Blueberry dessert together with a nod to its buttery beginnings.

Step 5: Chill and Let the Flavors Set

Pop the whole pan into the refrigerator and let it set for at least two hours. As it chills, the layers firm up and the flavors meld, creating a slice-able, scoopable treat everyone will swipe seconds of. Keep it cool until you’re ready to serve — the anticipation is totally worth it!

How to Serve No Bake Lemon Blueberry

Garnishes

Brighten up each slice with a few fresh blueberries, a twist of lemon zest, or a sprig of mint for extra color. If you want even more citrus fragrance, try a light dusting of powdered sugar on top. Each of these finishing touches makes your No Bake Lemon Blueberry dessert look just as amazing as it tastes.

Side Dishes

This dessert is the showstopper on its own, but it pairs beautifully with summer fruit salads, a cup of coffee, or a scoop of vanilla ice cream for a truly decadent treat. Try it with grilled peaches or a crisp glass of lemonade for a picnic-perfect spread that celebrates all things fresh and fruity.

Creative Ways to Present

If you want something a little different, try assembling your No Bake Lemon Blueberry dessert in individual mason jars or parfait glasses for single-servings at a potluck or party. Alternatively, cut them into bars and stack on a festive platter, or serve in trifle bowls with spoonfuls of each layer for a playful, deconstructed vibe. This recipe is flexible and always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

Keep any extra No Bake Lemon Blueberry covered tightly in the refrigerator. It holds up beautifully for up to four days, and the layers stay creamy without getting soggy. You’ll love sneaking a forkful straight from the pan whenever you crave something sweet.

Freezing

Yes, you can freeze it! Slice the dessert into portions and wrap them tightly in plastic wrap, then foil. Store in an airtight container or freezer bag for up to a month. Thaw overnight in the fridge before serving and enjoy a cold, refreshing treat whenever the craving strikes.

Reheating

This dish is best served chilled, so there’s no need to reheat. If it’s coming straight from the freezer, let it fully defrost in the refrigerator instead of microwaving, to keep the lush whipped layers intact and pristine.

FAQs

Can I use homemade blueberry filling instead of canned?

Absolutely! If you have fresh or frozen blueberries on hand, a quick homemade pie filling will work beautifully. Just make sure it’s thick enough to spread and cool it before layering.

Is there a substitute for Cool Whip?

Yes, you can use stabilized whipped cream if you prefer a homemade touch. Whip heavy cream with a bit of sugar until it holds soft peaks, or try coconut whipped topping for a dairy-free twist.

How far in advance can I make No Bake Lemon Blueberry?

You can prepare it up to two days ahead, making this dessert a planner’s dream. The flavors deepen as it sits, so making it ahead might just make it even tastier!

Can I make this recipe gluten-free?

Definitely. Just swap the regular graham cracker crumbs for a gluten-free variety — all other ingredients are naturally gluten-free, making this a perfect treat for everyone.

What size pan should I use?

A standard 13 x 9-inch pan yields about 20 servings, but you can halve the recipe for an 8 x 8-inch pan or make individual servings in jars if you prefer smaller portions.

Final Thoughts

This No Bake Lemon Blueberry recipe really is what dessert dreams are made of — fast, bright, and delightfully creamy, all with zero oven required. Gather your ingredients, whip up a pan, and savor the sweet blend of lemon and blueberry with family and friends. It’s sunshine in a slice, and everyone’s about to ask for seconds!