Go Back
No-bake lemon blueberry dessert slice with graham crust, lemon cream layer, blueberry topping and whipped cream on plate.

No-Bake Lemon Blueberry Dessert

Layers of tangy lemon cream cheese, buttery graham cracker crust, blueberry pie filling, and whipped cream — all chilled, no oven required. Ready to assemble in 20 minutes and best made the night before.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs about 15 full crackers, crushed
  • 1/2 cup unsalted butter melted
  • 3 tbsp granulated sugar
Lemon Cream Cheese Layer
  • 8 oz cream cheese softened to room temperature — do not use cold
  • 1 package instant lemon pudding mix (3.4 oz) dry, do not prepare
  • 1 1/2 cups whole milk
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
Topping
  • 1 can blueberry pie filling (21 oz)
  • 8 oz Cool Whip or stabilized whipped cream thawed if using Cool Whip
  • extra graham cracker crumbs optional, for sprinkling on top

Equipment

  • 9x13 inch baking pan
  • Hand mixer
  • Large mixing bowl
  • spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar together until the mixture resembles wet sand. Press firmly into a 9x13 inch pan using the bottom of a measuring cup. Refrigerate for at least 15 minutes while you prepare the filling.
  2. In a large bowl, beat the softened cream cheese with a hand mixer for about 2 minutes until completely smooth and fluffy. Do not add any liquid until the cream cheese is fully beaten and lump-free.
  3. Add the lemon juice, lemon zest, and milk to the beaten cream cheese. Mix on low until combined. Sprinkle in the dry pudding mix and beat on medium for about 2 minutes — the mixture will thicken quickly. Immediately pour or spoon it over the chilled crust and spread gently with a spatula.
  4. Spoon the blueberry pie filling evenly over the lemon cream cheese layer. Nudge it gently into an even layer — do not press down. The filling should sit on top of the cream cheese, not sink into it.
  5. Spread Cool Whip evenly over the blueberry layer, or pipe it for a decorative finish. Sprinkle reserved graham cracker crumbs on top if desired. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or overnight for best results.

Notes

Room temperature cream cheese is essential — let it sit out for a full hour before starting. Cold cream cheese creates lumps that cannot be fixed once mixed.
Always chill the crust first — at least 15 minutes in the fridge before adding the filling keeps the layers distinct and prevents the lemon layer from absorbing into the crust.
Best made the night before — the flavors meld and the layers set more cleanly after an overnight rest. Slice cold, straight from the fridge.
Storage: Keeps in the refrigerator for up to 4 days, tightly covered. Individual slices can be frozen — thaw overnight in the fridge.
Serving tip: Pull from the fridge 10 minutes before serving for the best lemon flavor.
Substitutions: Use strawberry pie filling instead of blueberry, or swap lemon pudding for lime pudding for a tropical twist. For a gluten-free version, use certified GF graham crackers and confirm your pudding mix is GF-certified.
For a crowd: Make two 9x13 pans for 20+ servings, or layer into individual clear plastic cups for easy grab-and-go serving.