Lemon Blueberry Bliss (AKA My No Bake Addiction)

Okay, so have you ever needed a dessert that’s like a hug on a hot day? Like, you want something cool, creamy, and bursting with flavor? Ugh, this No Bake Lemon Blueberry Dessert is *everything*! Seriously, it’s so good I could cry! 😍

Main dish photo — *The finished dish — looks amazing, right?*

Alright, let’s chat about this beauty.

Okay, Let’s Talk Ingredients

So, picture us strolling through the grocery store, dodging that one cart with the wobbly wheel. First, you gotta grab 3 cups of graham cracker crumbs — or, as I like to call it, the magical dust that holds this whole thing together. Then, 3/4 cup of butter (because duh, butter makes everything better).

Next up, 2 packs of cream cheese (room temp, trust me, you want that smooth goodness), and 1 cup of granulated sugar — sweeten the deal! Oh, and 1/3 cup of lemon juice, which is basically sunshine in a bottle. Then, 1 box of instant lemon pudding (the secret to that dreamy texture), 1 can of blueberry pie filling — like, yes please, and finally, 1 tub of Cool Whip because life is short and we all deserve whipped cream!

So Here’s Why I Make This Constantly

Okay, picture this: It’s July, scorching hot, and my friends drop by unannounced (classic). I’m sweating like a popsicle in the sun, and I need something quick. I whip up this dessert, which is literally no-bake (thank goodness, right?).

While it’s chilling, I’m getting the scoop on everyone’s summer plans, and then — BAM! I serve it up, and it’s like fireworks in their mouths! Everyone’s raving, and I’m just sitting there feeling like a chef superstar. Plus, it’s super easy, and I can pretend I’m all fancy without breaking a sweat.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The *trick* is chilling that graham cracker crust before you layer the cream cheese mix on it. Let it sit in the fridge for a bit, and it’ll be a million times easier to spread everything on top. Just trust me on this one – I learned the hard way that warm crust = messy disaster. 😅

Don’t Mess This Up (My Top Tips)

1. Room Temp Cream Cheese: Seriously, don’t skip this. Cold cream cheese = lumpy filling. No one wants that!

2. Layer it Right: When you’re dropping the blueberry filling on top, use spoonfuls instead of just dumping it. Makes it easier to spread and prettier too!

3. Chill, Chill, Chill: Give this baby at least 2 hours in the fridge. If you can wait longer, even better!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow manage to have leftovers (good luck with that), just cover it up with some foil or plastic wrap, and keep it in the fridge. It’ll last a few days, but honestly, just make sure to share with friends. I mean, why be greedy, right?

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this dessert, you’ll probably also love my No Bake Chocolate Lasagna (seriously, it’s a crowd-pleaser) and my Peach Cobbler Dump Cake! Both are super easy and ridiculously tasty!

So, tell me, have you ever made a dessert that turned into a total crowd favorite? What did you whip up? Can’t wait to hear about it! 🍰💛

No Bake Lemon Blueberry Dessert

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No Bake Lemon Blueberry Dessert is a refreshing treat that combines creamy lemon pudding and tangy cream cheese with a luscious layer of sweet blueberry pie filling. This delightful dessert is finished with a light Cool Whip topping on a buttery graham cracker crust, making it perfect for warm days or any gathering. It’s easy to prepare, requiring no baking, and is sure to impress your family and friends!

Author: XXXXX
Prep Time: 30 minutes
Cook Time: None
Total Time: 0 hours
Yield: Approximately 20 servings 1x
Category: Dessert
Method: No bake
Cuisine: American

Ingredients

Scale

3 cups graham cracker crumbs
3/4 cup butter, melted
2 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
1 (3.4 oz.) box instant lemon pudding mix
1 (21 oz.) can blueberry pie filling
1 (16 oz.) tub frozen whipped topping, thawed

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Instructions

In a bowl, combine graham cracker crumbs and melted butter. Reserve 1/2 cup crumbs for topping. Press mixture into the bottom of a 13 x 9-inch dish and refrigerate to set.
Beat cream cheese and sugar together until smooth. Mix in lemon juice and milk, followed by the dry pudding mix until fully combined; batter will be thick. Spread this mixture evenly over the chilled crust.
Spoon blueberry pie filling over the lemon layer without spreading too much to maintain layers.
Top with thawed Cool Whip and sprinkle with reserved graham cracker crumbs if desired.
Refrigerate for at least 2 hours before serving.