Our lemon blueberry dessert is a sweet and tangy treat with layers of citrusy lemon cream cheese and blueberry pie filling.
Prep Time30 minutesmins
Chill Time6 hourshrs
Total Time6 hourshrs30 minutesmins
Keyword: Lemon Blueberry Dessert Recipe
2tablespoonsgraham cracker crumbs,granish
2cupsgraham cracker crumbs,garnish
½cupsalted sweet cream butter,melted and cooled
Cheesecake and Blueberry Layer
16ouncescream cheese, softened
1teaspoonpure vanilla extract
1tablespoonfreshly grated lemon zest
2tablespoonsfreshly squeezed lemon juice from the zested lemon
16ounceswhipped topping, thawed (divided into 1 container for cheesecake layer and 1 for topping)
21ouncesblueberry pie filling
Line a 9x9 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.
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.