There's something magical about the bright, refreshing flavor of lemon paired with the sweet burst of blueberries. This No Bake Lemon Blueberry Dessert is light, creamy, and utterly irresistible, making it the perfect treat for warm weather or anytime you need a simple yet elegant dessert.

I first whipped this up on a hot summer day when I couldn’t bear the thought of turning on the oven. Since then, it has become my go-to recipe for potlucks, brunches, and family gatherings. With its beautiful layers and easy preparation, it’s always a crowd-pleaser.

Why You'll Love This No Bake Lemon Blueberry Dessert

Get ready to fall in love with your new favorite no bake treat. This No Bake Lemon Blueberry Dessert checks all the boxes for busy home bakers looking for something delicious and simple.

First off, this recipe is incredibly quick and easy to prepare. With no baking involved, you can have it assembled in under 30 minutes. Then, all you need to do is let it chill until you’re ready to serve.

It’s also wonderfully budget-friendly. Most of the ingredients are pantry staples or easily found at any grocery store, which means you don’t have to break the bank to enjoy a fancy-looking dessert.

The flavors are a perfect balance of tart and sweet. The creamy lemon filling contrasts beautifully with the sweet blueberry topping, creating a dessert that’s both refreshing and indulgent.

Best of all, this recipe is highly versatile. Whether you want to swap out the berries, adjust the sweetness, or add a crunchy topping, it adapts effortlessly to your preferences and what you have on hand.

Ingredients Notes

The beauty of this No Bake Lemon Blueberry Dessert lies in its simple yet thoughtfully chosen ingredients, each bringing something special to the table.

Graham cracker crumbs form the base of this dessert, providing a light, buttery crunch that perfectly complements the creamy filling. I like to mix the crumbs with a bit of melted butter and sugar to create a sturdy, flavorful crust that holds up well after chilling.

Cream cheese is the star of the filling, lending a rich and tangy flavor that balances beautifully with the sweetness of the other components. Be sure to use full-fat cream cheese for the best texture and flavor. Let it soften at room temperature before mixing to ensure a smooth, lump-free filling.

Lemon juice and zest bring the vibrant citrusy punch that defines this dessert. Fresh lemons are key here – bottled juice just doesn't have the same brightness. The zest adds an extra layer of flavor that really makes the filling pop.

Sweetened condensed milk works magic by sweetening and thickening the filling without the need for gelatin or eggs. Its creamy consistency helps create that luscious, silky texture that sets up beautifully in the fridge.

Blueberry topping provides the crowning touch. You can use fresh or frozen blueberries simmered with sugar and a splash of lemon juice to create a glossy, sweet-tart topping. If you're short on time, a good-quality blueberry pie filling works wonderfully as well.

You’ll only need a few basic kitchen tools for this recipe: a mixing bowl, hand mixer or stand mixer, a saucepan for the blueberry topping, and an 8x8-inch pan for assembling the dessert.

How To Make This No Bake Lemon Blueberry Dessert

Making this No Bake Lemon Blueberry Dessert couldn’t be simpler. Follow these steps and you’ll have a gorgeous, layered treat ready in no time.

Start by preparing the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and a bit of sugar. Stir until the mixture resembles wet sand and press it firmly into the bottom of your pan. Use the back of a spoon or the bottom of a glass to create an even layer, then refrigerate the crust while you prepare the filling.

Next, make the lemon cream filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Slowly add the sweetened condensed milk, continuing to beat until fully incorporated and silky. Stir in the freshly squeezed lemon juice and zest, which will slightly thicken the mixture as it reacts with the condensed milk.

Pour the filling over the chilled crust, using a spatula to smooth it out into an even layer. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is even better for a firm, sliceable dessert.

While the filling chills, prepare the blueberry topping. In a small saucepan, combine the blueberries, sugar, lemon juice, and a splash of water. Simmer over medium heat until the berries burst and the mixture thickens into a glossy sauce. Let the topping cool completely before spooning it over the chilled lemon layer.

Once everything is set and chilled, slice the dessert into squares and serve. Each bite delivers a perfect balance of creamy, tangy, and sweet flavors with a satisfying graham cracker crunch.

Storage Options

One of the best parts about this No Bake Lemon Blueberry Dessert is how well it stores, making it a great make-ahead option for entertaining.

You can store the assembled dessert, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 4-5 days. The flavors continue to meld as it chills, making it taste even better after a day or two.

If you prefer to make components in advance, both the graham cracker crust and the lemon filling can be prepared a day ahead and stored separately. Assemble them just before adding the blueberry topping for maximum freshness.

Freezing is also an option. Wrap the dessert tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Note that the texture may be slightly softer after freezing but still delicious.

When it’s time to serve leftovers, individual slices can be enjoyed straight from the fridge. If chilled for extended periods, let the dessert sit at room temperature for about 10 minutes to soften slightly before slicing.

Variations and Substitutions

The versatility of this No Bake Lemon Blueberry Dessert means you can easily tweak it to suit your taste or ingredients on hand.

For a citrus twist, substitute lime or orange juice and zest for the lemon. Each brings a unique flavor profile while keeping the same creamy consistency.

If blueberries aren’t your favorite, feel free to use other berries like raspberries, blackberries, or even a mixed berry blend for the topping. Chopped fresh strawberries also make a fantastic variation.

For a slightly lighter version, you can substitute low-fat cream cheese and reduced-fat sweetened condensed milk. While the texture may be slightly less rich, it’s still wonderfully creamy and satisfying.

Gluten-free graham crackers work beautifully in the crust for those avoiding gluten. Simply crush and prepare them the same way as traditional graham crackers.

Don’t hesitate to get creative with garnishes, either. A dollop of whipped cream, some candied lemon slices, or a sprinkle of crushed graham crackers on top add both beauty and extra texture.

Experimenting with flavors and textures is part of the fun. This recipe is forgiving and adaptable, so feel free to make it your own!