No Bake Lemon Blueberry Dessert is a bright and refreshing treat that’s perfect when you want something light and fruity without heating up the kitchen. It’s bursting with the zesty flavor of lemon and sweet bursts of fresh blueberries, all layered on a crunchy, crumbly base. The creamy lemon filling is smooth and tangy, making each bite feel like a little springtime party.
I love making this dessert on busy days when I need something quick but still special. The best part is that there’s no oven involved, so it comes together in almost no time at all. I usually whip this up the night before so it can chill and get perfectly set—believe me, the flavors get even better after a few hours in the fridge.
When I serve this dessert, I like to add a few extra blueberries on top and maybe a sprinkle of lemon zest for that pop of color and freshness. It’s the kind of dessert everyone seems to enjoy because it’s not too sweet, just right, and perfect for summer gatherings or anytime you want a cool, tasty treat. Give it a try and see how quick and simple dessert can be without losing any of the fun!
Key Ingredients & Substitutions
Graham cracker crumbs: This crunchy base adds texture and a buttery flavor. If you’re gluten-free, try gluten-free crackers or digestive biscuits crushed finely.
Cream cheese: It gives the dessert a creamy, tangy texture. For a lighter option, you can use mascarpone or Greek yogurt, but the texture will be a bit different.
Blueberries: Fresh blueberries work best for the compote and garnish. You can use frozen ones if fresh aren’t available—just thaw and drain first.
Lemon curd: Adds that zesty lemon punch. Store-bought is super convenient, but homemade lemon curd tastes fresher and less sweet if you want to try making your own.
How Do You Get a Smooth Cream Cheese Layer Without Lumps?
To avoid lumps, start by using cream cheese that’s fully softened at room temperature—this makes it easier to beat smooth. Follow these simple steps:
- Beat the softened cream cheese alone first until creamy, then gradually add powdered sugar and vanilla to mix evenly.
- Whip heavy cream separately until stiff peaks form; don’t over-whip it.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a light hand to keep it airy and smooth.
- Avoid using an electric mixer for folding—this can deflate your whipped cream.
Following this method makes a fluffy, smooth layer that sets nicely but stays soft and easy to cut.
Equipment You’ll Need
- 8×8 inch square baking dish – Perfect for layering the dessert and easy to serve slices.
- Medium mixing bowls – For preparing the crust, fillings, and whipped cream without mess.
- Electric hand or stand mixer – Makes whipping the cream smooth and fluffy, saving time and effort.
- Small saucepan – For cooking the blueberry filling and thickening it into a compote.
- Spatula or wooden spoon – To gently fold ingredients together without knocking out air.
- Measuring cups and spoons – For accurate portions of ingredients like sugar, lemon juice, and cornstarch.
- Unoiled spoon or strawberry spoon – For spreading layers smoothly and evenly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or strawberries: Use other berries for a different flavor. Strawberries add extra sweetness, while raspberries add tartness.
- Use lemon-lime or orange curd: For a citrus twist, try different citrus curds instead of lemon, matching your favorite fruit flavor.
- Add toasted coconut or chopped nuts on top: Adds crunch and extra flavor, great for texture contrast.
- Mix in fresh herbs like mint or basil: Small amounts chopped into the cream or garnish for fresh, aromatic notes.
No Bake Lemon Blueberry Dessert
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
For The Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
For The Blueberry Filling:
- 1 cup fresh blueberries, plus extra for garnish
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1/2 cup water
For The Topping:
- 1 cup lemon curd (store-bought or homemade)
- Whipped cream for topping
- Lemon slices for garnish (optional)
Time Needed
This easy dessert takes about 20 minutes of active preparation time. Then, plan to chill it in the refrigerator for at least 4 hours, or overnight if possible, to let the layers set beautifully and flavors mingle.
Step-by-Step Instructions:
1. Make the Crust:
Mix the graham cracker crumbs with melted butter in a medium bowl until combined. Press this mix firmly into the bottom of an 8×8 inch square dish. Pop it into the fridge to chill while you prepare the filling layers.
2. Prepare the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, keeping it light and smooth. Spread this layer evenly over the chilled crust. Return to the fridge while you make the blueberry filling.
3. Cook the Blueberry Filling:
In a small saucepan over medium heat, mix blueberries, granulated sugar, lemon juice, water, and cornstarch. Stir constantly until it thickens and the blueberries break down into a compote, about 5-7 minutes. Let it cool to room temperature.
4. Assemble the Layers:
Once cooled, spread the blueberry compote gently over the cream cheese layer. Next, layer the lemon curd evenly over the blueberry filling. Return the dessert to the refrigerator and chill for at least 4 hours or overnight to set.
5. Serve and Garnish:
Before serving, sprinkle a few crushed graham cracker crumbs on top for crunch. Add a dollop of whipped cream, fresh blueberries, and a thin lemon slice for a pretty finish. Enjoy this refreshing and creamy no bake lemon blueberry dessert!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to thaw them completely and drain any excess liquid before cooking the compote to avoid a watery filling.
How Long Can I Store This Dessert?
Store leftovers covered in the refrigerator for up to 3 days. The flavors meld nicely, but the crust may soften slightly over time.
Can I Make This Dessert Ahead of Time?
Absolutely! This dessert tastes even better after chilling overnight. Just assemble it fully and keep it refrigerated until serving.
What Can I Substitute for Lemon Curd?
If you don’t have lemon curd, lemon pudding or a mix of lemon juice and sweetened condensed milk can work as a tart alternative, though the texture will be different.
