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No Bake Lemon Blueberry Dessert

No Bake Lemon Blueberry Dessert

This refreshing No Bake Lemon Blueberry Dessert combines tangy lemon and sweet blueberries in perfect harmony. Prepared in a 13x9 pan, it's an ideal summer treat that doesn't require turning on your oven when temperatures soar.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 425 kcal

Equipment

  • 13x9 inch baking dish
  • Electric Mixer
  • Medium Saucepan

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/2 cup unsalted butter melted
  • 3 tablespoons granulated sugar

For the Lemon Filling

  • 2 packages cream cheese softened (8 oz each)
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest from approximately 2 lemons
  • 1/3 cup fresh lemon juice
  • 2 cups heavy whipping cream whipped to stiff peaks

For the Blueberry Topping

  • 3 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 tablespoon lemon juice

Instructions
 

  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of a 13x9 inch baking dish, creating an even layer. Use the bottom of a measuring cup to compress the crust evenly.
  • Beat the softened cream cheese and sugar in a large bowl until light and fluffy (approximately 3 minutes).
  • Add vanilla extract, lemon zest, and lemon juice, continuing to beat until smooth.
  • Gently fold in the whipped cream using a figure-eight motion to maintain maximum volume.
  • Spread the lemon filling evenly over the graham cracker crust, ensuring you reach all corners.
  • Cover with plastic wrap, making sure it directly touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours before adding the topping.
  • In a medium saucepan, combine 1 cup of blueberries, sugar, cornstarch, water, and lemon juice.
  • Cook over medium heat, stirring constantly until the mixture thickens and bubbles (about 5-7 minutes).
  • Remove from heat and gently fold in the remaining 2 cups of blueberries. Allow to cool to room temperature.
  • Spread the cooled blueberry topping evenly over the set lemon layer.
  • Refrigerate for at least 2 additional hours, though overnight chilling is preferred for the best flavor development.

Notes

For best results, allow the cream cheese to come to room temperature before beating.
Fresh lemon juice provides significantly better flavor than bottled versions.
The dessert can be made up to 2 days in advance and stored covered in the refrigerator.
For a cleaner slice, dip your knife in hot water and wipe dry between cuts.

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 5gFat: 27gSaturated Fat: 15gCholesterol: 85mgSodium: 210mgFiber: 2gSugar: 31g
Keyword No Bake Dessert, Lemon Dessert, Blueberry Dessert, Summer Dessert, No Bake Lemon Blueberry Dessert
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