How about let’s NOT turn the oven on today. No bake desserts are fantastic and No Bake Lemon Blueberry Dessert is no exception. Tart lemon meets sweet blueberry with added goodness of cream cheese and a graham cracker crust. Easy to make (easier to eat) and fun to serve with the pretty layers.
Let’s face it, it’s always more fun to serve and eat something that’s pretty. No Bake Lemon Blueberry Dessert is definitely pretty. The buttery golden graham cracker crust, the soft yellow of the lemon pudding, and the vibrant blue of the blueberry pie filling. Lovely!
Throw on some Cool Whip for a bright white topping and a sprinkle of more crumbs. So pretty to serve.
But how does it taste? Delicious! Everyone loves a buttery graham crack crust, and tart lemon cream cheese is just decadent.
Then you’ve got that sweet layer of blueberries, which is such a compliment to lemon. Topped with Cool Whip and a light sprinkling of the crust…so good.
I sincerely hope you love this as much as I do.
The convenience of a 13 x 9 dessert
Baking for a local rescue mission, I am blessed with the challenges of feeding in quantity.
When I can alter a recipe from a small version to a larger 13 x 9, I definitely will.
They also travel really well, especially when you buy the foil pans with the clear plastic lids.
So, if you’re baking for a group or a large family, you’ll love this recipe.
Layer your dessert beginning with the buttered graham cracker crumbs. Save about a half cup for the topping, although this is optional.
Let the bottom set up in the frig while you work on the next layer.
The second layer is your lemon pudding and cream cheese with a blast of tart lemon juice. Mmm.
When making the lemon layer, add the dry pudding mix last as directed in the recipe.
The pudding starts to thicken up as soon as it hits that milk and cream cheese, so make sure it’s thoroughly mixed, but then pour onto the crust.
If it feels a little thick, it’ll serve you better to drop this layer onto the crust in dollops using a large spoon or your spatula, then spread gently to not lift the crust.
This thickness helps keep the blueberries from sinking in.
Next, add that beautiful blue/purple layer of blueberry pie filling. Are you getting hungry yet? I am.
Last, but not least, add your Cool Whip and optional crumbs for the top layer.
Once all your layers are in place, let this beautiful dessert set up in the refrigerator for at least 4 hours.
Typically, I make mine in the morning for that evening, or I make it a day ahead of time, so it sits in the frig overnight.
One bite of this cool refreshing dessert and you’ll know the wait was worth it.
No Bake Lemon Blueberry Dessert
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 - 8 oz. pkg. cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz. box instant lemon pudding
- 21 oz. can blueberry pie filling
- 16 oz. tubs frozen whipped topping, thawed
- Mix graham cracker crumbs with butter. Set aside 1/2 cup for optional topping. Press crumbs in bottom of a 13 x 9 dish, and let crust set up in the frig while you work on the next layer.
- In a large bowl, thoroughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix thoroughly. Add dry pudding last and just until thoroughly mixed. Batter will be thick. Drop by dollops onto the crust and spread gently into an even layer.
- Drop pie filling on top of lemon layer by spoonfuls to reduce having to spread it. Gently spread into an even layer.
- Top with frozen whipped topping layer and optional reserved graham cracker crumbs.
- Allow dessert to set up in refrigerator for at least 2 hours. Keep refrigerated and enjoy!
No Bake Lemon Blueberry Dessert
Looking for other 13 x 9 desserts?
Check out this Chocolate Lovers Banana Cake, or these Salted Nut Bars. They make a lot and they’re easy to transport if you need to.
I also came up with a No Bake Chocolate Cherry Dessert for all the chocolate cherry lovers out there.
Happy baking and have a blessed day.
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Looks Great !!!
Hi. I was wondering if we were supposed to use fresh squeezed lemon juice or the bottled pre squeezed lemon juice ?
Hi…great question. I’ve used both, because I don’t always have a fresh lemon handy. I keep a bottle in my frig just in case. Enjoy!
I used the bottle came out perfect!
I am making this dessert, do I make the pudding, or just add it to the cream cheese mixture.
Add the dry pudding mix to the cream cheese mixture. You should have the cream cheese, sugar, lemon juice, and milk already mixed in the bowl, then add the dry pudding mix, stir and pour. Enjoy…and Happy 4th of July! Let me know how it turns out.
Add it to the cream cheese mixture
This looks so good! What a perfect flavor combination! Its nice that its so simple and made with things you can keep in the pantry!
Thanks for sharing! Does it keep long?
Hi Vanessa: According to Philadelphia Cream Cheese, once opened, cream cheese should be used within 10 days. The Cool Whip can go 7-10 days in the refrigerator, but the kicker is the milk. Milk, once opened should be used withing 4-7 days. If you want to make a smaller portion, you can adjust the “Yield” section on the recipe where it tells you the number of servings. If you use this feature, make sure you also use a smaller baking dish, or the layers will be too thin. (Ex: cut servings to 9, put in a 9×9 or 11×7 dish.)… Read more »
So if i half the recipe to I still put the whole box of lemon pudding?
Hi Mary…If you’re doing half the recipe, everything will have to be cut in half, even the pudding.
Can you use a round springform pan? Will it be firm enough?
Hi Amy. I’ve never made it in a 9″ springform. Each layer will be thicker, so I understand your concern about being “firm enough.” My guess is that with the full recipe, the cream cheese layer and the Cool Whip layer will be fine, but the blueberry filling in the middle might get a little messy when you cut into it. You might want to cut down on the servings, to maybe 15, which can get tricky. Or use the full recipe, and if you have any small ramekins, (or water goblets) you could make 1 – 2 individual servings,… Read more »
Thanks for getting back to me. Well I tried it in the springform pan. The first challenge was to pry open the pan. Used a hot knife to edges so it would release. Then was kinda tricky to pop it out. Pie still holding! You were right. The cream cheese held up but the blueberry filling got messy so again it was tricky to get a piece. A bit of a blob was put onto the plate but when I tasted it, It was deliscious! Loved the tartness of the lemon cream cheese but added the right sweetness with the… Read more »
Well hey, good for you for trying, and thanks for letting us all know. Even though it was messy, I’m so glad you liked the flavors.
Hi, Can I use frozen blueberry’s
Frozen blueberries won’t have that sweet syrup that you get from the can of blueberry filling, so I wouldn’t recommend it. With the tart lemon flavor in the cream cheese layer, I think you’ll like the dessert better with the sweetness of the canned pie filling. I hope that helps.
Wondered why my Lemon Lear wasn’t thick. Only lemon pudding on the shelf was cooked pudding. UGH good thing I made a cheesecake last night😩
Oh no! I’m so sorry to hear this, Sharon. I’ve certainly made similar mistakes. Hope you get to try it in the near future, but with instant. Best of luck.
My own fault, but I was so looking forward to trying this today. Will certainly pay more attention next time so will be able to enjoy this wonderful recipe
I did same thing. Used cook and serve on accident. I put the whole thing in a pot on the stove and heated it up just a little and it set in the fridge over night. Then did the test of the layers. Turned out great. Not sure how different it would’ve been had I done it correctly, but at least it didn’t all go to waste!
Can u freeze this dessert
Hi Laura, Great question…no, I would not recommend it. The blueberry filling does not hold up well in the freezer, it will separate and become watery.
Made this a couple of times. Big hit each time.very lite and delicious . Brenda Carr
Thank you Brenda, I’m so glad you liked it.
Just made the no bake blueberry lemon dessert. First time making it, very easy and no bake is a big plus. Bringing it for a gathering tomorrow. Added a few blueberries on the top, included a picture.
I’m always happy when people find the recipe easy. I sure hope everyone loves it.
Correction: I’m sure they (not Rhee) will love it. Lemon and blueberries is my favorite combination.
I’m sure Rhee will love it. Blueberries and lemon is my favorite combination.
This dessert turned out awful !!!! Sorry…. Middle was liquidy and everything was way too sweet!!!
The cool whip topping was also liquidy.
I’m so sorry to hear you had trouble with this dessert. I can’t imagine how it turned out liquidy…let’s take a look. Make sure 2% or whole milk is used in the pudding/cream cheese layer. Pudding can’t set up with other types of milk, such as soy or almond milk. Also, check all the dates on your ingredients. I tried using cream cheese that had been in my freezer for too long and it didn’t hold its shape like fresh. The Cool Whip topping is a mystery…any chance it sat out for too long? Last thought, make sure the dessert… Read more »
Is it icing sugar or regular granulated sugar
Hi Melissa, it’s granulated sugar. Thanks for the question, I’ll change the recipe card to be more specific.
in my country there is no lemon pudding mix. actually there are no pudding mixes at all. any alternatives?
Not without changing the consistency and flavor…maybe order from Amazon?
It came out wonderful this is my go to no bake dessert very easy !
I didn’t have any lemon juice on hand so I used Califia meyer lemonade and 2 cans of blueberry. It was soooo good
I love it, way to improvise!
I followed the recipe exactly except I didn’t use frozen cool whip. It was easy and delicious and gone in one day.
Great picture…looking at those beautiful layers, I wish I had a piece right now.
Hi! I found Cool Whip in my store in the refrigerated section and in the freezer. I di buy the frozen Cool Whip but I wonder why the recipe says to use frozen Cool Whip thawed. Is there a reason to start with frozen Cool Whip? Could you just use the refrigerated Cool Whip? Thanks! I can’t wait to try this!
Hi…I’ve never seen Cool Whip in the refrigerated section except the whipped cream you squirt. You want the whipped topping that comes in a tub, so it’s spreadable. I would buy the frozen, then defrost it when you want to use it. Thanks for the question.
We just made it! Now comes the hardest part. Waiting the minimum two hours in the fridge – lol!
LOL Yep, I feel your pain. Hope you liked it.