This No Bake Lemon Blueberry Dessert is a refreshing treat that combines tangy lemon and sweet blueberries in a creamy layer. It’s perfect for warm days when you don’t want to turn on the oven!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your dessert. If you want a gluten-free option, try using almond flour or gluten-free cookie crumbs instead. You can also use crushed vanilla wafers for a sweeter flavor.
Cream Cheese: Soften the cream cheese for a smooth mixture. In place of cream cheese, you could use mascarpone cheese for a richer taste or dairy-free options like Tofutti cream cheese if you’re lactose intolerant.
Lemon Pudding Mix: Instant lemon pudding is great for convenience, but you can substitute it with lemon curd for a homemade touch or use vanilla pudding mix with a splash of lemon juice for flavor.
Whipped Topping: I like using Cool Whip, but you can easily make your own whipped cream by whisking heavy cream with a bit of sugar. If you’re searching for a dairy-free alternative, coconut whipped cream works well, too!
Blueberry Pie Filling: If you can’t find blueberry pie filling, fresh or frozen blueberries can be mixed with sugar and a bit of cornstarch to make a quick filling—or use any berry filling you enjoy as a fun twist!
How Do You Ensure a Smooth Lemon Pudding Layer?
Getting the lemon pudding layer just right is key. Start with softened cream cheese to avoid lumps. Beat it well with powdered sugar until smooth, then gradually add the lemon pudding mix and milk.
- Mix the pudding with the cream cheese thoroughly to incorporate air, making it fluffier.
- When adding the whipped topping, gently fold it in. This keeps the mixture light and airy.
- Let the layers chill in the fridge long enough—at least four hours—to help everything set properly.
By following these steps, you’ll have a perfectly smooth and creamy lemon layer to delight everyone!
How to Make No Bake Lemon Blueberry Dessert
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
For the Lemon Pudding Layer:
- 1 cup lemon pudding mix (instant)
- 2 cups milk
For the Topping:
- 1 ½ cups whipped topping (like Cool Whip)
- 1 cup blueberry pie filling
- Fresh blueberries for garnish (optional)
- Additional crushed graham cracker for topping (optional)
How Much Time Will You Need?
This delightful dessert will take about 15 minutes of prep time, plus a chilling time of at least 4 hours in the refrigerator to set up. It’s a simple and refreshing dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Make the Graham Cracker Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir it well with a fork until everything is mixed together. Next, press this mixture firmly into the bottom of a 9×13 inch dish to form a solid crust layer. Set it aside while you prepare the next layers.
2. Prepare the Cream Cheese Mixture:
In another bowl, beat together the softened cream cheese and powdered sugar using a hand mixer until smooth and creamy. This will be the base of your dessert’s flavor.
3. Add Lemon Pudding Mixture:
To the cream cheese mixture, add the instant lemon pudding mix and the milk. Continue mixing until everything is well combined and thick. You want a nice, creamy texture for the next layer.
4. Combine with Whipped Topping:
Gently fold in 1 cup of the whipped topping into the lemon pudding mixture. Make sure not to overmix; you want it light and fluffy!
5. Layer the Lemon Pudding Mixture:
Spread the lemon pudding mixture evenly over the graham cracker crust in the dish, smoothing it out with a spatula to create an even layer.
6. Add the Blueberry Layer:
Spoon the blueberry pie filling over the lemon layer. Use a spatula to spread it gently so the two layers stay distinct but still blend well together.
7. Top with Whipped Topping:
Spread the remaining whipped topping over the blueberry layer, smoothing it out to cover everything evenly. This will give your dessert a lovely, creamy finish!
8. Optional Garnishes:
If you’d like, sprinkle additional crushed graham cracker on top for some added texture and garnish with fresh blueberries for a pop of color and flavor.
9. Chill and Set:
Cover your dessert and refrigerate it for at least 4 hours, or until it’s fully set. This step is important for the flavors to develop and for the dessert to hold its shape when cut.
10. Serve and Enjoy:
Once set, slice the dessert into squares and serve chilled. Enjoy the refreshing taste of lemon and blueberry in every bite!
Can I Substitute the Cream Cheese?
Yes, you can use mascarpone or Greek yogurt as a substitute for cream cheese. Mascarpone will give a richer taste, while Greek yogurt will lighten the dessert. Just keep in mind that using yogurt may make it a bit tangier, so adjust the sugar if needed.
What If I Don’t Have Lemon Pudding Mix?
No problem! You can use vanilla pudding mix instead and just add some lemon zest and a little lemon juice to achieve that citrusy flavor. Start with 1-2 tablespoons of lemon juice and adjust to your taste!
Can I Make This Dessert Ahead of Time?
Absolutely! This dessert is perfect for making ahead. You can prepare it 1-2 days in advance and keep it refrigerated. Just add the fresh blueberries on top right before serving for a beautiful touch.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the topping loses some airiness, gently stir in a bit of whipped topping before serving for a fresher taste!
