No Bake Lemon Blueberry Dessert Recipe

There's something magical about the way sweet blueberries and tangy lemon come together in this dreamy no-bake dessert. With a soft, creamy filling layered over a buttery graham cracker crust and topped with a glossy blueberry topping, every bite tastes like summer sunshine in dessert form.

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The first time I made this no bake lemon blueberry dessert, it was a scorching July afternoon and I couldn't bear to turn on the oven. What started as a quick “cool treat” turned into a staple at every picnic and family gathering since. It's a showstopper that looks fancy but couldn’t be easier to make.

If you're looking for a refreshing, fuss-free dessert that requires zero baking, you're in for a treat.

Why You'll Love This No Bake Lemon Blueberry Dessert

Get ready to fall in love with your new favorite summer dessert. This no bake lemon blueberry dessert is light, refreshing, and practically effortless.

First, let’s talk about convenience. This dessert comes together in just a few steps with minimal cleanup. Since it’s no bake, you won’t need to heat up your kitchen—making it the perfect solution during hot weather.

It’s also wonderfully make-ahead friendly. You can prep it a day or two in advance and let it chill in the fridge until you’re ready to serve. The texture actually improves as it rests, becoming even creamier and more cohesive.

Budget-conscious? You’re covered. This dessert uses pantry staples like graham crackers, cream cheese, and frozen blueberries. You won’t need any fancy tools or pricey ingredients to wow your guests.

And finally, this dessert is a crowd-pleaser. The bright lemon flavor cuts through the richness beautifully, and the burst of blueberry on top makes it visually stunning. Whether you're hosting a dinner party or bringing a dish to a potluck, this one’s a guaranteed hit.

Now let’s dive into what you’ll need to make it.

Ingredients Notes

The beauty of this no bake lemon blueberry dessert lies in its layers of flavor and texture—all created with simple, familiar ingredients.

Graham crackers form the base of this dessert. Crushed into fine crumbs and mixed with melted butter, they create a sturdy, buttery crust that perfectly complements the creamy filling. You can use store-bought graham cracker crumbs to save time, but I like crushing whole crackers for a fresher taste.

Cream cheese is the star of the filling. Its tangy richness gives the dessert body and structure. Be sure to use full-fat cream cheese for the best texture and flavor. Let it come to room temperature before mixing to avoid lumps.

Lemon juice and zest add brightness and a fresh, citrusy punch. The zest is especially important—it infuses the entire filling with an aromatic lemon flavor that bottled juice just can’t provide. If you really love lemon, feel free to add a little extra zest to the mix.

Sweetened condensed milk is what binds the filling together. It’s creamy, sweet, and helps firm everything up once it chills. Combined with lemon juice, it thickens into a silky texture without the need for gelatin or other stabilizers.

Blueberries, either fresh or frozen, become a gorgeous topping when gently cooked down with sugar and lemon. The topping thickens into a glossy, spoonable compote that adds a fruity contrast to the creamy filling below. If using frozen blueberries, don’t thaw them first—just cook them straight from the freezer.

You won’t need any special equipment beyond a mixing bowl, a saucepan, and an 8x8 or 9x9-inch square pan. A hand mixer is helpful for whipping the filling, but a whisk and some elbow grease will do in a pinch.

How To Make This No Bake Lemon Blueberry Dessert

This dessert comes together in three simple layers: the crust, the lemon cream filling, and the blueberry topping.

Start by preparing the graham cracker crust. Combine crushed graham crackers with melted butter and a touch of sugar. Press the mixture firmly into the bottom of your pan. You want it compact and even, so use the bottom of a glass or measuring cup to smooth it out. Place the crust in the fridge to chill while you make the filling.

For the lemon cream filling, beat the softened cream cheese until smooth and fluffy. This helps eliminate lumps and gives you a silky final texture. Add the sweetened condensed milk, lemon juice, and zest. Mix until everything is completely combined. The mixture will be smooth, creamy, and slightly thick.

Pour the filling over the chilled crust and spread it evenly. At this point, the dessert already looks inviting, but it’s not quite ready. Cover the pan and refrigerate for at least 4 hours, or overnight if you can. This chilling time allows the filling to firm up beautifully.

While the filling sets, prepare your blueberry topping. In a saucepan, combine the blueberries with sugar, lemon juice, and a splash of water. Cook over medium heat, stirring often, until the berries start to burst and the mixture thickens into a glossy sauce. Let it cool to room temperature before spreading it over the chilled lemon layer.

Once the topping is added, pop the dessert back into the fridge for another hour so the layers can settle together. When ready to serve, slice with a warm knife for clean, defined squares. From start to finish (including chilling), expect this dessert to take about 5-6 hours—but hands-on time is just around 20 minutes.

Storage Options

This dessert stores beautifully, making it a great make-ahead option. Cover the pan tightly with foil or plastic wrap and refrigerate for up to 5 days. The crust stays crisp, and the filling remains luscious throughout the week.

If you prefer individual servings, you can portion the dessert into airtight containers and store them that way. This makes it easy to grab a piece for lunchboxes or quick snacks.

Freezing is also an option. After assembling, wrap the pan well with plastic wrap and a layer of foil, then freeze for up to 2 months. When you're ready to serve, thaw it overnight in the refrigerator.

To reheat (if you’ve frozen a portion), simply let it come to room temperature for 20–30 minutes. There's no actual reheating involved, but letting it soften slightly helps bring back that creamy, dreamy texture.

Variations and Substitutions

This recipe is wonderfully flexible and easy to adapt based on what you have on hand.

Want to switch up the fruit? Raspberries, strawberries, or even a mixed berry blend work beautifully in place of blueberries. Just follow the same steps for the topping using your fruit of choice.

For a slightly different base, try using crushed vanilla wafers or digestive biscuits instead of graham crackers. Both options give a slightly different flavor profile while maintaining the structure of the crust.

If you're dairy-free, you can substitute plant-based cream cheese and condensed coconut milk. Just be sure they’re full-fat versions to maintain the rich consistency.

Prefer a little crunch? Sprinkle some crushed nuts or granola between the filling and the topping. It adds texture and a nice nutty contrast to the creamy and fruity layers.

And of course, you can always make this in a trifle dish or individual dessert cups for a party. Layering the components in clear glasses looks stunning and makes for easy serving.

Don’t be afraid to play around and make this dessert your own. That’s part of the fun—and the magic—of no bake treats like this one.

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