No-Bake Blueberry Lemon Dessert for Summer – Light, Fresh, and Easy

This no-bake blueberry lemon dessert is everything you want on a hot day: cool, creamy, and bursting with citrusy brightness. It layers a buttery cookie crust, a silky lemon filling, and juicy blueberries for a refreshing bite. No oven, no fuss, just a few simple steps and a little chill time.

It’s ideal for cookouts, weeknight treats, or when you want something sweet without heating up the kitchen.

Print Recipe

No-Bake Blueberry Lemon Dessert for Summer – Light, Fresh, and Easy

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 8 servings

Ingredients

• For the crust: 2 cups crushed graham crackers or vanilla wafer cookies
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt
• For the filling: 8 ounces cream cheese, softened
• 1 cup cold heavy whipping cream
• 1/2 cup powdered sugar (plus more to taste)
• 1/3 cup lemon juice (fresh)
• 1 tablespoon lemon zest (packed)
• 1 teaspoon vanilla extract
• Pinch of salt
• For the blueberry layer: 2 cups fresh blueberries (or thawed frozen, patted dry)
• 2 tablespoons blueberry jam or lemon curd (optional, for gloss)
• 1 teaspoon lemon zest (optional)

Instructions

• Make the crust: Stir crushed cookies, sugar, and salt with melted butter until the mixture looks like wet sand. Press firmly into the bottom of an 8x8-inch pan or a 9-inch pie dish.Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes.
• Whip the cream: In a cold bowl, whip heavy cream to medium-stiff peaks. Set aside in the fridge.
• Beat the base: In a separate bowl, beat cream cheese until smooth.Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Mix until creamy and lump-free.
• Fold it together: Gently fold the whipped cream into the lemon-cream cheese mixture in two additions. Stop when it looks smooth and airy.Taste and add a bit more powdered sugar if you like it sweeter.
• Assemble the filling: Spread the lemon filling over the chilled crust in an even layer. Smooth the top with a spatula.
• Add blueberries: Scatter blueberries evenly over the filling. If using jam or lemon curd, warm slightly and drizzle over berries for a glossy finish.Sprinkle with extra zest if you love citrus.
• Chill: Cover and refrigerate for at least 3 hours, or until set. Overnight is even better for clean slices.
• Serve: Slice with a sharp knife. Wipe the blade between cuts for neat squares.Enjoy cold.

What Makes This Special

Blueberry and lemon are a summer power couple. The sweetness of ripe berries plays perfectly with zesty lemon, giving you balance in every bite. This recipe is no-bake, so it’s quick to assemble and incredibly forgiving.

The texture is light and mousse-like, but still satisfying. Plus, it uses everyday ingredients you probably have on hand.

What You’ll Need

• For the crust:
  • 2 cups crushed graham crackers or vanilla wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
• For the filling:
  • 8 ounces cream cheese, softened
  • 1 cup cold heavy whipping cream
  • 1/2 cup powdered sugar (plus more to taste)
  • 1/3 cup lemon juice (fresh)
  • 1 tablespoon lemon zest (packed)
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the blueberry layer:
  • 2 cups fresh blueberries (or thawed frozen, patted dry)
  • 2 tablespoons blueberry jam or lemon curd (optional, for gloss)
  • 1 teaspoon lemon zest (optional)

Step-by-Step Instructions

1. Make the crust: Stir crushed cookies, sugar, and salt with melted butter until the mixture looks like wet sand. Press firmly into the bottom of an 8×8-inch pan or a 9-inch pie dish.

   Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes.

2. Whip the cream: In a cold bowl, whip heavy cream to medium-stiff peaks. Set aside in the fridge.
3. Beat the base: In a separate bowl, beat cream cheese until smooth.

   Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Mix until creamy and lump-free.

4. Fold it together: Gently fold the whipped cream into the lemon-cream cheese mixture in two additions. Stop when it looks smooth and airy.

   Taste and add a bit more powdered sugar if you like it sweeter.

5. Assemble the filling: Spread the lemon filling over the chilled crust in an even layer. Smooth the top with a spatula.
6. Add blueberries: Scatter blueberries evenly over the filling. If using jam or lemon curd, warm slightly and drizzle over berries for a glossy finish.

   Sprinkle with extra zest if you love citrus.

7. Chill: Cover and refrigerate for at least 3 hours, or until set. Overnight is even better for clean slices.
8. Serve: Slice with a sharp knife. Wipe the blade between cuts for neat squares.

   Enjoy cold.

How to Store

Keep the dessert covered in the fridge for up to 3 days. The crust stays crisp if well chilled and tightly wrapped. For longer storage, freeze slices on a tray, then wrap and keep frozen for up to 1 month.

Thaw in the fridge for a few hours before serving.

Health Benefits

• Blueberries are rich in antioxidants and vitamin C, which support immune health.
• Lemon adds vitamin C and bright flavor without many calories.
• Portion control is easy with sliceable bars, helping you enjoy a sweet treat mindfully.
• Balanced sweetness lets the fruit shine, so you can keep added sugar modest.

Pitfalls to Watch Out For

• Runny filling: Make sure the cream is whipped to medium-stiff peaks and the cream cheese is not overly warm. Chill long enough for the filling to set.
• Soggy crust: Pack the crust firmly and chill before adding the filling. Pat dry thawed berries.
• Lumpy texture: Beat the cream cheese until completely smooth before adding lemon juice and sugar.
• Too tart or too sweet: Taste the filling.

  Adjust with a spoonful of powdered sugar or a splash more lemon juice.

Recipe Variations

• Greek Yogurt Lightened Filling: Swap 4 ounces of cream cheese with 1/2 cup thick Greek yogurt. The flavor is tangier and lighter.
• Gluten-Free Crust: Use gluten-free graham crackers or almond flour (2 cups almond flour + 4 tablespoons butter + 2 tablespoons sugar).
• Berry Medley: Mix blueberries with raspberries or blackberries for extra color and flavor.
• Lemon Curd Swirl: Dollop and swirl 1/3 cup lemon curd into the filling before adding berries.
• No-Dairy Option: Use dairy-free cream cheese and coconut whipping cream. Choose a vegan cookie for the crust.

FAQ

Can I make this a day ahead?

Yes.

In fact, it cuts cleaner and tastes even better the next day. Keep it covered in the fridge until serving.

Do frozen blueberries work?

They do. Thaw them and pat dry very well to avoid extra moisture that can soften the topping or crust.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor.

Bottled will work in a pinch, but add extra zest to boost the citrus notes.

What pan should I use?

An 8×8-inch square pan yields tidy bars. A 9-inch pie dish works too, though slices may be softer around the edges.

How do I get neat slices?

Chill at least 3 hours, preferably overnight. Use a sharp knife and wipe the blade between cuts.

How sweet is the filling?

It’s lightly sweet and lemon-forward.

If you prefer sweeter, add 1–2 extra tablespoons of powdered sugar.

Wrapping Up

This no-bake blueberry lemon dessert delivers cool, creamy layers and fresh summer flavor with minimal effort. It’s simple to make, easy to adapt, and always a crowd-pleaser. Keep the steps chill, the flavors bright, and let the fridge do the work.

Serve cold and enjoy the taste of summer in every slice.