There's something utterly refreshing about the combination of tangy lemon and sweet blueberries—especially when they come together in a creamy, dreamy, no-bake dessert. With layers of zesty lemon filling, juicy blueberry swirls, and a buttery graham cracker crust, this dessert is summer in a pan.

I first made this recipe during a sweltering July heatwave when turning on the oven was simply not an option. It quickly became a staple for family BBQs, potlucks, and those weeknights when you want something sweet without all the fuss.

Why You’ll Love This No Bake Lemon Blueberry Dessert

This no bake lemon blueberry dessert isn’t just delicious—it’s a lifesaver for busy days and warm weather. Here’s why it belongs in your regular dessert rotation.

First off, it’s incredibly easy to make. With just a handful of ingredients and no oven required, this is a beginner-friendly recipe that yields impressive results.

It’s the perfect make-ahead dessert. You can assemble everything in advance and pop it in the fridge. In fact, it tastes even better after a few hours of chilling!

Budget-conscious bakers will love this too. You’ll be using pantry staples and seasonal fruits, so you won’t need to break the bank.

Lastly, it’s a real crowd-pleaser. The bright citrus flavor paired with sweet blueberries and a creamy filling is something everyone can agree on. Plus, it looks gorgeous on the table.

Ingredients Notes

This dessert relies on fresh, simple ingredients that create a refreshing flavor profile and luscious texture. Let’s break it down.

Graham cracker crumbs form the base of our crust. Their slightly sweet, buttery flavor pairs perfectly with the tart lemon filling. You can buy pre-crushed crumbs or pulse whole crackers in a food processor until fine.

Cream cheese adds richness and stability to the filling. Be sure to use full-fat cream cheese for the best texture, and let it soften to room temperature before mixing to avoid lumps.

Lemon juice and zest are key players here. Freshly squeezed lemon juice offers that bright citrus kick, while the zest deepens the lemon flavor. Avoid bottled juice if possible—fresh is best for both flavor and fragrance.

Blueberries, whether fresh or frozen, add juicy bursts of sweetness and a beautiful swirl of color. If using frozen, thaw and drain them first to prevent excess moisture in your dessert.

You’ll also need heavy cream to whip into soft peaks, creating that airy, mousse-like consistency. For the crust, melted butter binds everything together. A hand mixer, rubber spatula, and an 8x8" baking dish are the only special tools you’ll need.

How To Make This No Bake Lemon Blueberry Dessert

Creating this no bake lemon blueberry dessert is a breeze—and I’ll walk you through every step.

Start by preparing the crust. Mix the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of a lined or lightly greased 8x8-inch pan. Use the back of a spoon or the bottom of a glass to flatten it evenly. Place it in the fridge to set while you prepare the filling.

Next, make the lemon filling. In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar, lemon juice, and zest. Continue mixing until fully incorporated. The lemon aroma will be bright and inviting at this stage.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture in batches, being careful not to deflate the fluffiness. The result should be creamy, thick, and light.

Now for the blueberries. If using fresh berries, you can leave them whole or mash some with a fork for a more marbled effect. Spoon dollops of the blueberry mixture over the lemon filling and use a toothpick or butter knife to create swirls.

Spread the filling evenly over the crust, cover the dish with plastic wrap, and refrigerate for at least 4 hours—or overnight if possible. The longer it chills, the better the texture.

Once fully set, slice into squares and serve with a few extra blueberries or a dollop of whipped cream on top. Expect each bite to be rich, tart, and lightly sweet with a buttery crunch.

Storage Options

This dessert stores beautifully, making it perfect for prepping ahead.

To store in the fridge, keep it covered tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and creamy for up to 4 days.

For longer storage, you can freeze it. Slice the chilled dessert into portions, then wrap each one in plastic wrap followed by foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Avoid leaving it at room temperature for too long. Because of the cream cheese and whipped cream, it’s best served chilled.

To re-fluff the texture after refrigeration, let it sit at room temperature for about 10 minutes before serving—this brings back that light, mousse-like consistency.

Variations and Substitutions

One of the best things about this recipe? It’s incredibly adaptable. Here are a few fun ways to mix things up:

Swap out blueberries for other berries like raspberries, blackberries, or strawberries. Mixed berry versions are also stunning and flavorful.

Use vanilla wafers or shortbread cookies instead of graham crackers for a different flavor profile. Even chocolate cookies can work if you’re looking for a more decadent twist.

Prefer a non-dairy version? Substitute the cream cheese and whipped cream with plant-based alternatives. Coconut whipped cream and almond-based cream cheese work surprisingly well here.

If you like it extra lemony, add a few drops of lemon extract to intensify the flavor without affecting the texture.

Want to make it fancier for a dinner party? Assemble the layers in mini mason jars or dessert glasses for individual servings that look as good as they taste.