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No Bake Lemon Blueberry Dessert

This no bake lemon blueberry dessert layers a buttery graham cracker crust with fluffy lemon cream cheese filling and fresh blueberries. It’s light, tangy, and incredibly easy to make—perfect for summer parties, holiday tables, or anytime you want a chilled sweet treat without turning on the oven.
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Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 squares
Course: Dessert
Cuisine: American, No Bake
Calories: 280
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • ⅓ cup fresh lemon juice
  • 1 cup whipped topping e.g., Cool Whip
  • 1 ½ cups fresh or frozen blueberries
  • 8 graham cracker sheets about 2 cups crushed
  • ¼ cup unsalted butter melted
Optional Add-Ins
  • 1 tsp vanilla extract
  • Pinch of salt
  • Extra lemon zest or curls for garnish
  • Mint leaves for decoration

Method
 

Make the crust:
  1. Combine crushed graham crackers and melted butter in a bowl. Stir until sandy. Press firmly into the bottom of an 8×8-inch pan. Chill while prepping the filling.
Make the filling:
  1. In a bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest. Beat until light and fluffy.
Fold in topping:
  1. Gently fold in whipped topping until no streaks remain.
Layer:
  1. Spread half the filling over the crust. Sprinkle with half the blueberries. Repeat with remaining filling and blueberries.
Chill:
  1. Cover and refrigerate for at least 2 hours—or overnight for best slicing.
Serve:
  1. Garnish with mint, extra zest, or even a drizzle of lemon glaze. Slice into squares and serve cold.

Notes

No Bake Lemon Blueberry Dessert – Helpful Tips

Cooking Tips & Techniques
Use fresh or thawed frozen blueberries—just pat them dry to prevent excess moisture in the layers.
Choose a sturdy cookie or graham cracker base—crush finely and press firmly into your pan to avoid crumbling.
For the lemon layer, combine cream cheese with lemon zest, lemon juice, powdered sugar, and whipped topping or fresh whipped cream for a silky, citrusy filling.
Chill each layer as needed to set properly, especially before adding blueberry topping.
Layer carefully to keep colors distinct and beautiful—use an offset spatula for smooth finishes.
Serving Suggestions
Serve cold with extra blueberries and a lemon twist on top for flair.
Perfect for spring parties, Easter, baby showers, or warm-weather potlucks.
Scoop into jars or cups for individual no-bake parfaits.
Pairs wonderfully with sweet tea, sparkling lemonade, or iced herbal blends.
Add a dollop of whipped cream or white chocolate shavings for extra indulgence.
Make-Ahead & Storage
Make-Ahead: Best made at least 4 hours ahead or overnight to fully chill and set.
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Freeze for up to 1 month—thaw in the fridge for a firmer, frozen pie-like texture.
Reheat: Not needed—serve this one chilled and fresh from the fridge.
Tasty Variations to Try
Crust Swap: Try crushed lemon Oreos, shortbread cookies, or vanilla wafers for the base.
Berry Twist: Use raspberries or blackberries instead of blueberries—or go mixed berry!
Lemon Curd Boost: Add a layer of lemon curd beneath the blueberry topping for a tangy punch.
Mini Versions: Press into muffin tins or mini mason jars for easy-to-serve portions.
Coconut Lemon Dream: Stir shredded coconut into the crust or sprinkle on top for tropical flair.