Lemon Blueberry Dessert

Our lemon blueberry dessert is a sweet and tangy treat with layers of citrusy lemon cream cheese and blueberry pie filling.

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Table of Contents

Lemon Blueberry Dessert Ingredients
Substitutions And Additions
How To Make This Lemon Blueberry Dessert Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Lemon blueberry dessert features layers of bright lemon flavor, velvety cream cheese, and blueberry pie filling to create a dreamy dessert treat. The creaminess of this luscious treat pairs perfectly with the tartness of the lemon, making for a delightful flavor experience.

Lemon Blueberry Dessert Ingredients

Lemon Blueberry Dessert raw ingredients that are labeled

This deliciously layered dessert is the perfect balance of sweet and tart. The tangy lemon contrasts perfectly with the juicy blueberry pie filling, creating a flavor that is both light and decadent.

With the addition of creamy whipped cream, this blueberry cream cheese dessert takes on a velvety texture that makes it irresistible.

You’ll need:

For The Crust:

2 cups + 2 tablespoons of graham cracker crumbs (divided into 2 cups and 2 tablespoons for garnish)
4 tablespoons of granulated sugar
½ cup of salted sweet cream butter, melted and cooled

For The Cheesecake And Blueberry Layer:

2 (8-ounce) packages of cream cheese, softened
¾ cup of powdered sugar
1 teaspoon of pure vanilla extract
1 tablespoon of freshly grated lemon zest
2 tablespoons of freshly squeezed lemon juice from the zested lemon
2 (8-ounce) containers of whipped topping, thawed (divided into 1 container for cheesecake layer and 1 for topping)
1 (21-ounce) can of blueberry pie filling

Substitutions And Additions

GRAHAM CRACKERS: If you have graham crackers on hand instead of crumbs, you can pulse them in a food processor until they are fine crumbs.

LEMON JUICE: If fresh lemons are not readily available, you can substitute 2 teaspoons of lemon extract for the fresh lemon juice and lemon zest in this easy recipe.

How To Make This Lemon Blueberry Dessert Recipe

This dreamy dessert is all about layers. First, the graham cracker crust forms the base of the recipe before being topped with a lemony cream cheese mixture.

Next, the blueberry pie filling will give your dessert a vibrant color, while a fluffy whipped topping will provide the perfect finishing touch.

OUR RECIPE DEVELOPER SAYS

If possible, make this dessert the night before to ensure the dessert sets up properly.

STEP ONE: Line a 9×9 square baking dish with parchment paper. Lightly spray the bottom of the pan with nonstick cooking spray. Set it aside.

STEP TWO: Add the two cups of graham cracker crumbs and four tablespoons of granulated sugar to a medium bowl. Stir to combine.

STEP THREE: Pour the ½ cup of melted butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.

butter poured over the graham crackers and sugar mixture

STEP FOUR: Spread and press the buttered crumb mixture into the bottom of the prepared pan in an even layer.

Place the baking dish in the refrigerator while you prepare the cheesecake layer.

press and spread the buttered crumbs into the pan

STEP FIVE: In the bowl of a stand mixer or a large bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until completely smooth and no lumps remain.

PRO TIP:

Make sure your cream cheese is softened to room temperature so no lumps remain.

STEP SIX: Add the lemon zest and juice. Continue mixing just until completely incorporated.

PRO TIP:

Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.

lemon zest and juice added to the butter mixture

STEP SEVEN: Fold in one container of thawed whipped topping.

STEP EIGHT: Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.

cheesecake filling spread over the crust

STEP NINE: Spread the blueberry pie filling on top of the cheesecake layer.

blueberry pie filling spread over the cheesecake layer

STEP TEN: Spread the remaining thawed whipped topping over the blueberry layer.

Sprinkle the reserved two tablespoons of crushed graham crackers over the whipped topping layer.

Loosely cover and chill in the refrigerator for at least six hours. Just before serving, slice the lemon blueberry dessert into three slices x three slices.

Keep refrigerated until ready to serve.

crushed graham crackers sprinkled over the whipped topping layer

How To Serve

This blueberry lemon dessert pairs nicely with warm drinks such as coffee or hot chocolate.

Alternatively, if you’re looking for something cold to go with it, why not try some pineapple lemonade or a refreshing glass of iced tea?

To turn this into an extra indulgent dessert, why not add a scoop of creamy vanilla ice cream on the side?

If you love lemon blueberry desserts, we can help you out! Check out our lemon blueberry cobbler and blueberry lemon blondies.

MORE BLUEBERRY RECIPES

Cake Recipes

Blueberry Angel Food Cake

Muffins

Blueberry Muffins With Sour Cream

Storage

We have a few handy tips for storing this dessert so that you can enjoy it later.

IN THE FRIDGE: Store any leftovers covered in plastic wrap in the refrigerator for up to five days.

IN THE FREEZER: You can freeze this perfect dessert for up to three months in an airtight container.

You can serve this dessert frozen or thaw it in the refrigerator.

a close up shot of Lemon Blueberry Dessert in a baking dish with a slice taken out of it

Our lemon blueberry dessert is a sweet and refreshing treat that is perfect for any occasion. With its delicious lemon flavor, simple graham cracker crust, and juicy blueberries, you are sure to want a second helping of this sweet treat.

Frequently Asked Questions

Can I freeze this lemon blueberry layered dessert?

This no-bake dessert recipe can be kept in the freezer for up to three months.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

Can I use a different type of crust for this no-bake lemon blueberry dessert?

You could use Nilla wafers instead of the graham cracker crust for this delicious recipe.

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Lemon Blueberry Dessert

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Our lemon blueberry dessert is a sweet and tangy treat with layers of citrusy lemon cream cheese and blueberry pie filling.

Prep Time 30

Total Time 6 30

Servings

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Ingredients

Crust

2 tablespoons graham cracker crumbs, granish
2 cups graham cracker crumbs, garnish
4 tablespoons granulated sugar
½ cup salted sweet cream butter, melted and cooled

Cheesecake and Blueberry Layer

16 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice from the zested lemon
16 ounces whipped topping, thawed (divided into 1 container for cheesecake layer and 1 for topping)
21 ounces blueberry pie filling

Instructions

Line a 9×9 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set it aside
Add the 2 cups of graham cracker crumbs and 4 tablespoons of granulated sugar to a medium-sized mixing bowl. Stir to combine.
Pour the ½ cup of melted and cooled butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.
Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake layer.
Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until completely smooth, and no lumps remain.
Add the lemon zest and juice. Continue mixing just until completely incorporated.
Fold in 1 container of thawed whipped topping.
Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.
Spread the blueberry pie filling on top of the cheesecake layer.
Spread the remaining thawed whipped topping over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping layer. Loosely cover and chill in the refrigerator for at least 6 hours. Just before serving, slice the lemon blueberry dessert into 3 slices x 3 slices. Keep refrigerated until ready to serve.

Notes

If possible, make this dessert the night before to ensure the dessert sets up properly.
Make sure your cream cheese is softened to room temperature so no lumps remain.
Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!