Description
This No-Bake Lemon Blueberry Dessert combines a creamy, tangy lemon filling with sweet fresh blueberries atop a buttery graham cracker crust, creating a refreshing and effortless treat perfect for summer gatherings or anytime you crave a light, fruity dessert.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 container (8 oz) whipped topping, thawed
- 2 cups fresh blueberries
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted unsalted butter until well combined. Press the mixture evenly into the bottom of a 9×13-inch dish to form the crust.
- Chill the crust: Place the crust in the refrigerator and allow it to set for 15 minutes to firm up.
- Make the lemon filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until the mixture is smooth and creamy with no lumps.
- Incorporate whipped topping: Gently fold the thawed whipped topping into the lemon cream cheese mixture until fully incorporated, maintaining a light and fluffy texture.
- Assemble the dessert, first layer: Spread half of the lemon filling evenly over the chilled graham cracker crust in the dish.
- Add blueberry layer: Sprinkle 1 cup of fresh blueberries evenly over the first layer of filling.
- Complete assembly: Spread the remaining half of the lemon filling over the blueberries, then top with the remaining 1 cup of fresh blueberries.
- Refrigerate and set: Cover the dish loosely and refrigerate the completed dessert for at least 4 hours to allow it to fully chill and set before serving.
Notes
- Garnish with extra lemon zest before serving for a brighter and more vibrant lemon flavor.
- This dessert is best served well chilled to enhance its refreshing taste and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American