Description
This No-Bake Lemon Blueberry Dessert is a delightful, creamy treat perfect for summer. Featuring a crisp graham cracker crust paired with a tangy lemon cream filling and a sweet blueberry topping, it offers a refreshing balance of flavors without the need for baking. Easy to prepare and chilled to set, this dessert is ideal for warm days and gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Blueberry Topping
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional, for extra zing)
Instructions
- Prepare the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and stir until the mixture is well combined. Firmly press this mixture into the bottom of a 9×9-inch baking dish to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Lemon Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, then continue beating until everything is fully incorporated. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain its light texture.
- Assemble and Chill: Spread the lemon filling evenly over the chilled graham cracker crust. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set properly.
- Prepare Blueberry Topping: In a small saucepan over low heat, combine the fresh blueberries and 1/4 cup granulated sugar. Cook for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Add the optional tablespoon of lemon juice for extra tang if desired. Remove from heat and let the topping cool completely.
- Serve: Once the lemon dessert has fully set, spoon the cooled blueberry topping over the surface. Serve chilled and enjoy the refreshing, sweet, and tangy flavors of this no-bake summer dessert.
Notes
- For best texture and flavor, chill the dessert overnight before serving.
- You can substitute fresh blueberries with frozen ones; just thaw and drain excess liquid before cooking.
- If you prefer a less sweet dessert, reduce the sugar in the filling or blueberry topping to taste.
- This recipe can be doubled or halved easily depending on your serving needs.
- Use full-fat cream cheese and heavy cream for the richest and creamiest texture.