Why You’ll Love This Recipe

I love how this dessert comes together without baking—just layer and chill. The bright lemon layer pairs perfectly with sweet blueberry filling, and the creamy textures melt in your mouth. It’s pretty, refreshing, and crowd-pleasing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups graham cracker crumbs
¾ cup melted butter
16 oz cream cheese, room temperature
1 cup granulated sugar
⅓ cup fresh lemon juice
1 cup milk (2% or whole)
3.4 oz instant lemon pudding mix
21 oz canned blueberry pie filling (or homemade compote)
16 oz whipped topping (e.g. Cool Whip), thawed

directions

Make the crust.
Mix graham cracker crumbs with melted butter, reserving about ½ cup. Press into the bottom of a 9×13″ pan. Chill until firm.
Prepare lemon layer.
Beat cream cheese and sugar until light. Add lemon juice and milk, mixing well. Stir in pudding mix at the end until thick. Dollop onto crust and spread gently.
Add blueberry layer.
Spoon blueberry pie filling over the lemon layer, spreading gently.
Top it off.
Spread whipped topping evenly and sprinkle reserved crust crumbs on top.
Chill.
Refrigerate for at least 2–4 hours, or overnight for the best texture.

Servings and timing

Servings: about 18–20 squares
Prep time: ~30 minutes
Chill time: 2–4 hours (overnight works well)
Total time: 2½–4½ hours, depending on chilling

Variations

Use homemade blueberry compote—cook fresh blueberries with lemon juice, sugar, and cornstarch until thickened. Chill and use instead of canned filling.
Try a lighter version by folding Greek yogurt into the cream cheese layer or replacing Cool Whip with fresh whipped cream.
For a cookie twist, use vanilla wafers or butter cookies in the crust, or substitute Golden Oreos for the graham base.

storage/reheating

Store your dessert covered in the refrigerator for up to 4 days. There’s no reheating—just slice and enjoy chilled. For serving, let it sit at room temperature for 10–15 minutes to soften slightly.

FAQs

What substitutions can I make for the whipped topping?

I sometimes use fresh whipped cream instead of Cool Whip—it tastes lighter and more natural.

Can I make homemade blueberry filling?

Yes! I heat fresh or frozen blueberries with lemon juice, sugar, and cornstarch until thick. Let it cool before using it.

Will the graham crust stay crunchy?

The crust softens as it chills and absorbs moisture—deliciously cake-like, not crisp.

Can I make this dessert ahead?

Absolutely—I often assemble it the night before and chill overnight for best flavor and texture.

How do I store and serve leftovers?

I refrigerate it tightly wrapped for up to 4 days. It’s best served chilled, with a brief 10-minute rest at room temperature before slicing.

Conclusion

I love how effortless yet stunning this No-Bake Lemon Blueberry Layered Dessert is. It’s bright, creamy, and fruity—the ultimate make-ahead treat for summer gatherings. It never lasts long when I serve it, and every scoop earns me compliments.