No Bake Lemon Blueberry Dessert
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.
Delicious layers
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
Ingredients
- 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
Instructions
- 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, beat mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix thoroughly. Add dry pudding last, beat 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!
Nutrition
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!
Lori
I used the bottle came out perfect!
Yum!
Hi Lori,
I am making this dessert, do I make the pudding, or just add it to the cream cheese mixture.
Hi Barbara,
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.)
I hope this helps.
Lori
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, plus the springform pan. Hope this helps.
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 blueberries. A very nice combination. Will serve again but in a rectangular pan. Hahha Thanks again!
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
Hi Robin,
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.
I make my own blueberry filling with frozen blueberries because it is less sweet, there is enough sweetness in the lemon filling and cool whip.
This is a lovely easy recipe, I have made it numerous times now and each time
Have been asked for the recipe, so thank you
Thanks, Jacquie. Like you, it seems like a lot of people like to make their own blueberry filling. Thanks for sharing.
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.
Can this be made the day before?
Yes, absolutely.
I just made this for the first time as a take-along dessert for Easter dinner. I have no doubt it will be delicious.
I made it with a combination of homemade blueberry pie filling and one can (smaller than what the recipe called for) and, combined, covered the dessert.
So I excited to present the dessert and try it😊
Hi Judy, I hope you love it, too. Happy Easter!
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.
Can this be frozen? We have a family picnic and I thought of I froze it in advance it would be the right consistency when we’re ready to serve dessert.
Hi Marcey. I don’t generally freeze cream cheese, because it can change texture. I’m not sure that will happen, but I haven’t tried it. I’m sorry I can’t be more helpful.
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 sets up in the refrigerator for at least 2 hours minimum. I hope this helps.
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.
In the last 3 months I have made this 5 times. Not because I wanted to repeat myself, but because everyone else wants me to repeat myself. I follow exactly and it works every time.
Bob, thank you so much for your comment. That’s great to hear, and it’s very nice of you to keep making this for everyone.
I made this a few weeks ago, and it turned out AMAZING. I can’t find lemon pudding, so I just use cheesecake flavor and add some lemon zest. Everyone loved it! Just made it again tonight, except used reduced fat cream cheese (all the store had) and the pudding layer turned out way softer than last time. So, Definitely need to use full-fat cream cheese in the future! I’m sure it will still taste delicious though!
Thank you, Maegan. I’m glad you liked it and I love your solutions to everyday problems.
I just made this (Thursday) thinking I could freeze it for Sunday’s company.
will it hold up? It is delicious! And looks delicious!
Hi MaryAnn – I don’t usually freeze items containing cream cheese, because the cream cheese can change texture. It’s not that you can’t freeze them, for me I just don’t. If you did freeze it, I hope you’ll let us know how it turned out.
Is the filling gritty tasting due to using granular sugar instead of
confectionary sugar. Thank you.
Hi Pat: Nothing in this should be “gritty.” I’m sorry you experienced that. Having not been there, I would suggest next time to make sure the cream cheese and granulated sugar are thoroughly mixed. This allows the sugar to break down, along with the refrigeration time. I hope this helps.
I made this tonight and can’t wait to try it tomorrow. I didn’t use blueberry pie filling I made my own blueberry compote and just thickened it a little more with cornstarch. Everything tasted amazing individually so I know it will be so good all together.
Hi Jamie. I love that you made your own compote, great job.
Very tasty but needed to reduce the sugar. I used 1/3 cup sifted sugar instead of 1cup . 6 ounces of blueberry premium fruit spread ( La Vieja Fabrica). Wild blueberries probably would be good with the jam too.
I couldn’t find lemon instant pudding . Instead I used cheesecake pudding mix with lemon juice. The flavor was not as lemon as I was hoping.
Would instant lemon jello and cheesecake pudding work instead for next time?
I don’t think I would use the lemon Jell-O with the cheesecake pudding. If you can’t find instant lemon pudding, I would stick to the cheesecake (or vanilla) pudding, and add some lemon zest to it instead. I’m also wondering how different it tasted by using only 6 oz. of spread instead of 21 oz. of pie filling, but that’s the fun of recipes, we all put our own spin on things. I hope this helps.
If I can’t find lemon pudding can I substitute with vanilla pudding
Sure, maybe add some fresh lemon zest to it, and some fresh lemon juice. Hope this helps.
Fresh squeezed lemons instead of lemon juice in a bottle, will it change the consistency of the lemon pudding/cream cheese to make it more runny?
Hi Deb. No, the consistency should be the same. The big difference for me between fresh vs. bottled is that fresh lemon juice is usually less tart. When I distribute 1/3 cup of lemon juice over a 13 x 9 dessert, I like to bring in that tart lemon taste, which is why I used bottled. That’s not to say that fresh won’t be just as good. Hope that helps.
How can I make this in a graham cracker pie shell
Hi Nancy. Well, you could A) cut the recipe in half for one pie shell, or B) make the recipe as is, but use 2 pie shells. If you want some graham cracker for topping, you’ll have to make a small amount separately, but it’s not necessary. Let us know how it turns out.
Can this be made in trifle dish?
Hi Diane. I love the question. Due to having a crust on the bottom, my short answer is, “no,” unless you cut the recipe in half, but then you could put it into a pie dish, or an 8 x 8″ baking dish. I’m trying to picture putting this into a trifle dish, thereby laying the different layers 2 – 3 times, which could definitely work, I’ve just never tried it. The graham cracker crust would only be crunchy on the very bottom, though…the other layers would be crumbly (still yummy). I’m not sure if this helps, but definitely let me know if you try it, and again, thanks for the question.
I made the blueberry filling instead of using canned and swapped the graham crackers for shortbread cookies. It was SO good! I won first place at work for my dessert.
Good for you, Tara! Congrats. I love the swaps you made, sounds delicious. I’ll have to try it with the shortbread cookies next time.
I made this for a last minute get together and everyone loved it. Now it’s the go to for all our BBQs and get togethers. Thank you for the recipe
You’re so welcome, Crystal, thank you for such a nice comment, I appreciate it.
Is it possible to use lemon filling mix as they don’t sell lemon pudding in Canada
Hi Sue, that’s a great question and I wish I had an easy answer for you. I’ve never used a lemon filling mix, in fact, I had to look it up. I found Rawleigh’s Lemon Dessert Mix, which sounds like it could be similar, but I don’t know how it would turn out. If you want to try it, maybe you could half the recipe and make it in an 8×8″ or 9×9″ baking dish. I’m sorry I can’t be of more help here. Maybe you could buy some instant lemon pudding online? If you make it with the lemon filling mix, please let us all know if it turned out. Thanks, Sue.
I can’t even read it because of all the ads covering the content
I apologize, Peggy, I’m having a major overhaul done on the site for updates, and we’re working the kinks out now as I type. Please try again, and you can always hit the “X” on the corner of those ads if they’re in your way.
I am thinking about trying this recipe for the first time . It would be for a family 4th get together . With this I would be putting it together the night before and keeping it in the refrigerator until the next day dessert time . My question is does it work to make
The night before and keep in the refrigerator Until the dessert time or will it get runny or liquidy if made in advance and kept in refrig until the time
Of
Hi Carol. Yes, this dessert is great for making the night before. I haven’t experienced any problems with it, even after a few days, (if it lasts that long). A family get together is a big thing, though, so, two things you can do if you’re worried about anything getting “runny or liquidy”: first, you can make double sure the crust stays crunchy by putting just the crust in the oven at 350° for 10 minutes. Second, make sure you use frozen whipped topping on the top layer vs. homemade whipped cream. Whipped cream is wonderful, don’t get me wrong, but it has a tendency to get weepy after a short time, and I think that goes along with what you called “liquidy.” Frozen whipped topping (Cool Whip) holds its shape. I hope this helps and say, “Hi” to the fam from me.
Can you make this dessert the night before?
Absolutely, it lasts for a few days in the fridge.
Made this for 4th of July. Light and very tasty with the lemon & blueberry layers – perfect for summer! Next time, I will use an 8 oz. container of frozen whipped topping. Thanks for the sharing the recipe.
Great to hear, thank you so much.
I tried this and the creamed cheese was runny not thick
I would trying leaving milk out next time I try it
Hi Sherry: I’m sorry you had trouble with the cream cheese layer. My first thought is, did you use real milk? When using pudding, you must use real milk, not soy or almond — it won’t set up. By experience and experiment, I learned this the hard way. LOL I hope this helps.
I made this recipe, and clearly it was too much food for just my husband and I, but it was so good that I didn’t want to throw it out, so I took a chance and froze in individual servings what we had left. I waited two days and took a piece out of the freezer to see what would happen, and it thawed perfectly in the fridge, and tasted awesome. So yes… in my experience, it is freezable
Thank you for sharing, Karen, I appreciate that. I haven’t frozen this one myself, so that was super helpful. You’re awesome.
Can I freeze it
Hi Jan. My only concern is that sometimes cream cheese can change texture when frozen, but having said that, I see that some other readers have frozen individual portions for short periods of time, and it turned out great for them. So the long and short of it is, yes, you can freeze it. I would make sure it’s tightly sealed and keep it in the freezer for only short periods of time. Thanks for the question, hope this helps.
Definitely going to make this tomorrow, but am wondering if the fresh squeezed lemon juice will turn curdle the milk? Thanks 🙂
Hi Valerie. Thanks for the question. The combination of mixing the milk with the pudding mix, then the cream cheese and lemon juice, it turns out smooth and delicious, no curdling. Hope you love it.
Making this recipe tomorrow, looks delicious. Just wanted to add a quick tip for fresh lemon juice. I have silicone ice cube trays that measure 2 tablespoons. I buy fresh lemons, juice them then freeze. Once frozen pop them out and store in ziploc freezer bags. I do the same for limes. Always have fresh lemon and limes juice on hand.
I love that, Barbara, thanks so much for sharing.
I am wondering if the Sugar called for in the recipe is suppose
To be icing sugar or ( confectionery sugar ) instead of granulated sugar?
Hi Dianne. Granulated sugar works better here. Beat the sugar with the cream cheese for 2 – 3 minutes giving the sugar time to break down. You can use confectioners/powdered sugar as a substitute, but be aware that while they have a much finer texture, they also have the added ingredient of cornstarch, which can absorb moisture and lead to a drier, crumbly cookie texture. Great question, thank you.
Very good but my lemon layer is not as firm as I would like.
Hi Barb, thanks for the comment. I’m trying to think of why your lemon layer isn’t more firm, and I came up with two or three possibilities. First, make sure the cream cheese is full fat cream cheese, not the reduced fat, which can be a softer consistency. Second, make sure you’re using real milk, not something like soy milk. Real milk with the pudding should thicken up, plus the cream cheese. That leads me to the third possibility, make sure you let the dessert set up long enough in the refrigerator (minimum 2 hours). Once the cream cheese is cold again, it should be nice and firm. Maybe I should change that to a minimum of 4 hours, but I would check the cream cheese and milk first. I hope this helps.
Perfect ! A great hit for Easter !
Thank you for the recipe!
You’re so very welcome, Lorena, glad you liked it.
Omg, I can not get enough of this. Delicious
Awesome, glad you liked it. You know, it’s ok to have thirds. 😉