There's something so refreshing about lemon and blueberry together—bright, zesty, and just sweet enough to satisfy your cravings without feeling heavy. This No Bake Lemon Blueberry Dessert is light, creamy, and bursting with flavor, making it the perfect treat for warm weather or whenever you're short on oven space.

I first made this recipe on a summer road trip when I needed a quick dessert that didn’t require baking or too much cleanup. It was a hit from the very first bite, and now it’s my go-to for potlucks, cookouts, and easy weeknight indulgences.

Whether you're serving guests or just treating yourself, this chilled layered dessert is as beautiful as it is delicious. Let me show you why it deserves a permanent spot in your recipe rotation.

Why You'll Love This No Bake Lemon Blueberry Dessert

This isn't just another dessert—it's a refreshing, no-fuss wonder that'll have your friends and family raving.

First, it's incredibly easy to make. With just a few simple steps and no baking required, you can whip up this beauty in under 30 minutes. The hardest part is waiting for it to chill!

It also happens to be budget-friendly. Most of the ingredients are pantry staples or affordable finds at any grocery store, so you can impress without stressing over your wallet.

Then there's the flavor and texture. Creamy lemon filling, juicy blueberries, and a buttery cookie crust combine for a mouthwatering contrast of tart and sweet, soft and crunchy.

Finally, it's ideal for make-ahead entertaining. You can prep it the night before and let it chill overnight, so you're not scrambling at the last minute.

Ready to dive in? Let’s talk ingredients.

Ingredients Notes

The beauty of this dessert lies in its simplicity. Each layer is packed with flavor and easy to prepare with minimal equipment.

Lemon pudding mix is the heart of the creamy layer. It brings that tangy citrus flavor without needing to juice and zest a dozen lemons. Instant pudding mix works best here, setting up quickly in the fridge.

Whipped topping (like Cool Whip) gives the filling a light, airy texture and blends seamlessly with the pudding. You could also use homemade whipped cream if you prefer, but make sure it's stabilized to hold up.

Fresh blueberries are the star of the show. Their natural sweetness and slight tartness balance the lemon layer beautifully. Rinse and pat them dry so they don’t water down the dessert.

Graham cracker crumbs form the base of the crust, and when combined with melted butter, they create a perfect buttery foundation. You can substitute vanilla wafers or digestive biscuits if you like.

As for equipment, all you need is a mixing bowl, a spatula, and an 8x8-inch dish (or something similar). A hand mixer helps make the filling extra smooth but isn’t strictly necessary.

How To Make This No Bake Lemon Blueberry Dessert

This dessert is all about layering, so prep each component and assemble with care for the prettiest (and tastiest) results.

Start by making the crust. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press it evenly into the bottom of your dish, using the back of a spoon or your fingers to compact it firmly. Pop it in the fridge while you prep the filling.

Next, mix the lemon pudding mix with cold milk until thick and creamy. Let it sit for a few minutes to fully set. Then, gently fold in your whipped topping until the mixture is light, fluffy, and completely blended.

Now it's time to layer. Spread half the lemon filling over the chilled crust. Smooth it out with a spatula. Sprinkle a generous layer of blueberries on top, pressing them lightly into the filling so they stay in place.

Add the remaining lemon filling, smoothing it carefully over the berries. Finish with another layer of blueberries on top. For a more dramatic look, you can also garnish with lemon zest or a few mint leaves.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This gives the layers time to set and the flavors to meld.

When ready to serve, cut into squares with a sharp knife, wiping the blade between cuts for clean edges. Expect a dessert that’s light, luscious, and ready to steal the show.

Storage Options

Leftovers (if you have any!) should be stored in an airtight container in the refrigerator. The dessert stays fresh and delicious for up to 4 days, making it a great make-ahead option.

For best texture, avoid freezing—the whipped topping and pudding layers can become grainy after thawing.

If you're taking this dessert to a gathering, transport it in a chilled cooler bag to keep it firm and fresh. You can even assemble it in a disposable foil pan for easy cleanup.

To re-serve, just slice and enjoy straight from the fridge. No reheating necessary—it's meant to be enjoyed cold!

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. You can swap ingredients to suit your tastes or whatever you have on hand.

If lemon isn’t your thing, try using vanilla or cheesecake-flavored pudding instead. It will still pair beautifully with the blueberries for a more mellow flavor.

No graham crackers? Shortbread cookies or Nilla wafers make an excellent alternative. Crush them the same way and mix with butter for a delicious twist on the crust.

Want to add more fruit? Toss in raspberries or sliced strawberries along with the blueberries for a triple-berry treat.

For a slightly tangier and richer filling, mix cream cheese into the lemon pudding before folding in the whipped topping. This adds a cheesecake-like vibe that’s absolutely divine.