This No Bake Lemon Blueberry Dessert is a refreshing treat! With creamy layers of lemon and sweet blueberries, it’s perfect for warm days when you don’t want to turn on the oven.
Honestly, who can resist that tangy lemon flavor mixed with juicy blueberries? It’s like a party in your mouth! I love making it ahead—just chill and serve. Enjoy every bite!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your dessert. If you can’t find graham crackers, crushed digestive biscuits or vanilla wafers work well for a similar texture and taste.
Unsalted Butter: Butter adds richness. If you’re looking for a lower-calorie option, you can substitute melted coconut oil, which will add a slight coconut flavor.
Cream Cheese: Softened cream cheese gives creaminess. You can use Neufchâtel cheese for a lighter version, or try a plant-based cream cheese to make it dairy-free.
Lemon Yogurt: This adds tangy flavor. If lemon yogurt isn’t available, plain yogurt with a splash of lemon juice and zest will do the trick. You could also use Greek yogurt for a thicker texture.
Whipped Topping: While Cool Whip is easy, homemade whipped cream works great too. Just whip heavy cream until soft peaks form. If you’re vegan, there are good plant-based whipping creams available.
Blueberry Pie Filling: Fresh or frozen blueberries can be a great substitute. Just sweeten them a bit if using fresh blueberries. You could also use other fruit fillings like cherry or strawberry if you want to switch it up!
How Do I Make Sure My Dessert Sets Properly?
The key to a well-set dessert is time and the right ingredients. Chilling is crucial. Make sure to refrigerate it for at least 4 hours. For best results, overnight is ideal to let the flavors meld and the mixture to firm up nicely.
- Press your graham cracker crust firmly into the dish. A tightly packed crust supports the filling.
- When mixing the cream cheese, ensure it’s softened to avoid lumps. Beat until smooth and creamy.
- When folding in the whipped topping, do it gently to keep the mixture light and fluffy.
Garnishing with fresh blueberries and a sprinkle of graham cracker crumbs not only looks nice but adds a nice crunchy texture on top. Enjoy making this refreshing dessert!
No Bake Lemon Blueberry Dessert Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup lemon yogurt
- 1 tbsp lemon juice
- 1 cup whipped topping (like Cool Whip)
For the Topping:
- 1 cup blueberry pie filling
- Additional whipped topping for garnish
- Fresh blueberries for garnish
- Extra graham cracker crumbs for decoration
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and needs to chill in the fridge for at least 4 hours before serving. Just mix, layer, and let it set—it’s that simple!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Use a fork to mix everything together until the crumbs are evenly coated. This mixture will form the delicious crust for your dessert!
2. Press the Crust into the Dish:
Take the crumb mixture and press it firmly into the bottom of a 9×13 inch dish. Make sure it is packed tightly so it holds together nicely when you cut it into squares later.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat together the softened cream cheese and powdered sugar using an electric mixer. Mix until the mixture is smooth and creamy—you want to get rid of any lumps for a silky texture.
4. Add Lemon Flavors:
Stir in the lemon yogurt and lemon juice to the cream cheese mixture. Mix until everything is well combined and it looks luscious and lemony!
5. Fold in the Whipped Topping:
Gently fold in ½ cup of the whipped topping into the lemon cream cheese mixture. Be careful not to deflate the fluffy whipped topping; you want your layer to stay light and airy.
6. Layer It Up:
Spread the lemon cream cheese mixture evenly over the crust in the dish. Take your time to make it nice and level. Then, spoon the blueberry pie filling on top of the lemon layer and spread it gently to cover the lemon layer completely.
7. Top it Off:
Now, take the remaining whipped topping and spread it evenly across the blueberry filling. This will give your dessert a lovely, creamy finish!
8. Add the Finishing Touch:
For a bit of decoration, sprinkle some extra graham cracker crumbs over the top. Add fresh blueberries for a pretty touch and a burst of flavor!
9. Chill and Serve:
Cover the dish with plastic wrap and refrigerate it for at least 4 hours, or until it sets completely. Once chilled, cut it into squares and enjoy your refreshing lemon blueberry dessert!
Can I Substitute the Cream Cheese?
Yes, you can substitute cream cheese with mascarpone cheese for a creamier texture, or a vegan cream cheese if you’re looking for a dairy-free option. Just ensure whichever substitute you choose is softened to blend well with the other ingredients.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to maintain the freshness of the whipped topping, consider placing plastic wrap directly on top of the surface before sealing the container.
Can I Use Fresh Blueberries Instead of Pie Filling?
Absolutely! If you prefer fresh blueberries, you can use about 2 cups. Just layer them on top of the lemon cream cheese mixture instead of using blueberry pie filling. For added sweetness, consider sprinkling a little sugar and letting them sit for a few minutes to macerate.
Can I Make This Dessert Vegan?
Yes! To make this dessert vegan, substitute the cream cheese with a vegan cream cheese alternative and use a plant-based whipped topping. Additionally, swap out the graham crackers for a vegan version or a nut crust to cater to dietary needs.
