Lemon Blueberry Dessert with creamy cheesecake, blueberry filling, and a crispy crust. No baking needed!
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Our Lemon Blueberry Dessert has layers of creamy lemon cheesecake filling, luscious blueberry pie filling, and buttery graham cracker crust that create a delightful dessert lasagna that will leave you craving for more.
Blueberry Lemon Delight
Our easy Lemon Blueberry Dessert recipe takes 30 minutes to make with a buttery graham cracker crust that sits below layers of lemony cheesecake, blueberry pie filling, and creamy Cool Whip with a sprinkle of crushed graham crackers on top.
The simple cheesecake filling is made without eggs to set it; rather, it gets its form from whipping the cream cheese, powdered sugar, vanilla, and lemon until smooth and folding in the whipped topping.
Also called a lemon blueberry delight, lemon blueberry yum yum, lemon blueberry lush, and lemon blueberry lasagna, this no-bake dessert is my favorite, fuss-free recipe for spring and summer months when I lack the time to cook a crust and I don’t want to heat up the house.
Why We Love Lemon Blueberry Delight
- Quick and easy to make, especially because it’s no bake.
- Uses a handful of simple ingredients.
- Light and refreshing, smooth and creamy, sweet and tangy tastes and textures.
- A no cook crust and no bake cheesecake save so much time in the kitchen.
- Great make ahead recipe because it needs time to set in the fridge.
- Perfect layered blueberry lemon dessert for parties, potlucks, and holiday celebrations.
Lemon Blueberry Dessert Ingredients
- Graham cracker crumbs
- Granulated sugar
- Salted sweet cream butter
- Cream cheese
- Powdered sugar
- Pure vanilla extract
- Freshly grated lemon zest
- Freshly squeezed lemon juice from the zested lemon
- Whipped topping
- Blueberry pie filling
Substitutions and Additions
- Create Your Crust: Instead of a graham cracker crust, you can make a cookie crust using your favorite crunchy cookies. Golden Oreos, shortbread cookies, or even gingersnaps can be used to make a cookie crust.
- Fruit Flavors: Feel free to swap the blueberry pie filling with your other favorite flavors. Try making it with cherry, peach, raspberry, blackberry, strawberry, or apple pie filling instead.
Recommended Tools
- 9×9 baking dish
- Parchment paper
- Nonstick cooking spray
- Stand mixer or handheld mixer
How to Make Lemon Blueberry Dessert
- Create Your Crust: Combine graham cracker crumbs and sugar and coat with melted butter. Spread and press the buttered crumb mixture into the bottom of the baking dish and place in the fridge to chill.
- Make The Cheesecake Mixture: Beat the cream cheese, powdered sugar, and vanilla until smooth and no lumps remain. Mix in the lemon zest and juice, then fold in the whipped topping.
- Assemble: Spread the cheesecake filling over the crust, top with the blueberry pie filling, then cover with whipped topping. Sprinkle crushed graham crackers over the whipped topping layer. Cover and chill in the refrigerator for at least 6 hours.
- Slice And Serve: Slice into 3 slices x 3 slices and refrigerate until ready to serve. Enjoy!
How to Soften Cream Cheese
I recommend you take your cream cheese out of the refrigerator for at least an hour before making your dessert lasagna mixture. Allowing it to soften to room temperature makes for the creamiest of fillings.
In the case that you can’t let it soften over time, you can unwrap the package and microwave it on a plate in 15-second intervals, often turning, until soft. Be sure not to overheat it, or it will melt.
Tips For Making The Best Lemon Blueberry Dessert
- If at all possible, make this dessert the night before to ensure the dessert sets up properly.
- Make sure your cream cheese is softened to room temperature so no lumps remain.
- Use full-fat cream cheese for the filling. Reduced fat and fat-free cream cheese is thinner and can have more water, making it difficult for the filling to be fully set.
- Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.
- If fresh lemons are not readily available, you can substitute 2 teaspoons of lemon extract for the freshly squeezed lemon juice and lemon zest.
How to Store Lemon Blueberry Dessert
- To Store: Store any leftovers covered in the refrigerator for up to 5 days.
More Easy Dessert Lasagna Recipes
Other Easy No-Bake Desserts
- No Bake Oreo Pie Recipe
- Eclair Cake
- Blueberry Fudge
- No-Bake Pumpkin Pie
- Nutella Pie
- Cookie Lasagna
- Strawberry Lasagna
Lemon Blueberry Dessert
Serves — 9
Lemon Blueberry Dessert with creamy cheesecake, blueberry filling, and a crispy crust. No baking needed!
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Ingredients
Crust
- 2 cups + 2 tablespoons of graham cracker crumbs divided into 2 cups and 2 tablespoons for garnish
- 4 tablespoons granulated sugar
- ½ cup salted sweet cream butter melted and cooled
Cheesecake and Blueberry Layer
- 16 ounces (2 8-ounce) package of cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice from the zested lemon
- 16 ounces (2 8-ounce) containers of whipped topping thawed (divided into 1 container for cheesecake layer and 1 for topping)
- 21 ounces can of blueberry pie filling
Instructions
- Line a 9×9 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set it aside
- Add the 2 cups of graham cracker crumbs and 4 tablespoons of granulated sugar to a medium-sized mixing bowl. Stir to combine.
- Pour the ½ cup of melted and cooled butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.
- Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake layer.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½-2 minutes until completely smooth, and no lumps remain.
- Add the lemon zest and juice. Continue mixing just until completely incorporated.
- Fold in 1 container of thawed whipped topping.
- Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.
- Spread the blueberry pie filling on top of the cheesecake layer.
- Spread the remaining thawed whipped topping over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping layer. Loosely cover and chill in the refrigerator for at least 6 hours. Just before serving, slice the lemon blueberry dessert into 3 slices x 3 slices. Keep refrigerated until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 5 days.
- If at all possible, make this dessert the night before to ensure the dessert sets up properly.
- Make sure your cream cheese is softened to room temperature so no lumps remain.
- Use full-fat cream cheese for the filling. Reduced fat and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
- Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.
- If fresh lemons are not readily available, you can substitute 2 teaspoons of lemon extract for the freshly squeezed lemon juice and lemon zest.
Nutrition Info
Calories: 666kcal | Carbohydrates: 81g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 407mg | Potassium: 236mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1045IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 1mg
