No Bake Lemon Blueberry Dessert
Introduction
If you’re searching for a show-stopping dessert that delights with bright flavors and requires zero oven time, this No Bake Lemon Blueberry Dessert is for you. Each velvety bite delivers a tangy lemon zing perfectly balanced by juicy blueberries and a buttery, cookie-crumb crust—an irresistible treat, especially during warmer months or when you just want simplicity.
This dessert is ideal for picnics, potlucks, or any event where you want a refreshing, crowd-pleasing sweet that can be made ahead of time.
Why Try This No Bake Lemon Blueberry Dessert?
What sets this recipe apart is its unbeatable ease and harmonious blend of citrus and berries. The creamy lemon filling is light but satisfying, while the blueberry layer adds a burst of color and natural sweetness. Because it’s assembled cold and left to chill, you don’t need to worry about heating up your kitchen or precise baking times.
The vibrant presentation and make-ahead convenience make this a go-to for easy entertaining—just slice and serve to wow your guests!
Making the Creamy Lemon Filling
To ensure the filling has the perfect silky texture, all mixing should be smooth and thorough. A high-powered blender like the Ninja BL610 Professional 72 Oz Countertop Blender, Black will create a lump-free, creamy lemon base, effortlessly combining cream cheese, lemon zest, and condensed milk. For a bright lemon flavor, use freshly squeezed juice and plenty of zest.
If your blueberries need prepping, a time-saving tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can make short work of quick fruit slicing.
Assembling the Dessert Layers
Start by preparing a buttery cookie crumb base and pressing it evenly into your dish. To ensure even, easy release, line your pan with a sheet from a Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. Next, pour over the lemon filling and finish with your blueberry topping. Patience pays off here—the layers get better after several hours of chilling.
To maintain freshness and make storing leftovers easy, keep your dessert covered in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup). This way, you can prepare in advance without worrying about sogginess or loss of texture.
Serving & Presentation Tips
To serve, simply lift the dessert using the parchment edges and slice into bars or squares. For tidy, elegant cuts, a chef’s knife wiped clean between slices works best. Garnish with whipped cream and a few extra fresh blueberries for an impressive finish.
For easy transport to gatherings, use a sturdy container like the Bentgo Salad Container – 54 oz Bowl, Khaki Green. It even fits garnishes nicely in the upper tray.
Nutritional Information and Serving Size
This recipe makes about 12 bars. Each serving contains approximately 250–300 calories, depending on the specific crust and filling ingredients. Expect a light, refreshing treat perfect for summer or anytime you crave citrus-bright flavor without the heaviness of traditional cakes.
No Bake Lemon Blueberry Dessert (Recap)
This dessert’s irresistible combination of tart lemon and sweet blueberries, paired with no-bake, prep-ahead convenience, makes it a hero at any occasion. Celebrate the season or curb your sweet tooth with a chilled treat that looks—and tastes—like a work of art.
Ingredients
Instructions
- Line an 8×8-inch baking pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet, leaving an overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until evenly moistened, then press into the bottom of the prepared pan to form a firm, even crust. Chill while you make the filling.
- Using a Ninja BL610 Professional 72 Oz Countertop Blender, Black, blend the cream cheese, sweetened condensed milk, lemon juice, lemon zest, and vanilla until silky smooth. Pour over the chilled crust and smooth into an even layer.
- For the blueberry topping, combine blueberries, sugar, and 1 tablespoon water in a small saucepan. Cook over medium heat until berries start to burst (about 5 minutes). Stir in the cornstarch slurry. Cook until thickened; cool completely.
- Spread cooled blueberry mixture carefully over the lemon layer. Cover and chill the dessert for at least 4 hours, or ideally overnight, until firm.
- Lift dessert from pan and slice. Serve with whipped cream and extra blueberries, storing any leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for maximum freshness.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 10 minutes (for the blueberry topping)
Chill Time: 4 hours minimum
Total Time: About 4 hours 35 minutes
Enjoy this cool, sunny No Bake Lemon Blueberry Dessert for an instant mood boost—with flavors and textures that everyone will love!
