Description
This no bake lemon blueberry dessert is the perfect summer treat, featuring a buttery graham cracker crust, tangy lemon cream filling, and fresh blueberries. Simple to prepare and irresistibly delicious, it's a refreshing, make-ahead dessert ideal for gatherings and warm weather indulgence.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
2 cups whipped topping (or whipped cream)
1 1/2 cups fresh blueberries
Instructions
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9x9 inch pan to form the crust. Chill for 15 minutes.
In a mixing bowl, beat the cream cheese until smooth. Add condensed milk, lemon juice, zest, and vanilla; beat until well combined.
Fold in whipped topping until smooth and fluffy.
Pour mixture over crust and spread evenly. Top with fresh blueberries.
Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Use fresh lemon juice for best flavor.
Swap blueberries with raspberries or strawberries for variation.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9th of recipe)
- Calories: 310
- Sugar: 22g
- Sodium: 160mg