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When the sun is shining and the weather is warm, the last thing I want to do is spend an entire afternoon baking dessert. Summer is so fleeting here in the Midwest, I want to make the most of it! And that’s where this lemon blueberry delight recipe comes in. You get a sweet treat, no baking needed.
My lemon blueberry delight recipe starts with a buttery graham cracker crust base, layers on a light and fluffy whipped no-bake cheesecake layer, then finishes it off with blueberry pie filling and whipped topping. Can you say easy?! The hardest part is waiting to dig in!
(The lemon and blueberry combo in this recipe reminds me of summer! You’ll also love it in this Lemon Blueberry Cheesecake and my Lemon Blueberry Bars.)
Quick Tip
You can buy graham cracker crumbs in the baking aisle at the grocery store, or you can make them yourself by pulsing graham crackers in your food processor.
Lemon Blueberry Delight
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter melted
- 2 tablespoons granulated sugar
For the Lemon Cheesecake Layer:
- 1 (8-ounce) block cream cheese softened
- 1 (14-ounce) can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 (8-ounce) tub whipped topping (like Cool Whip) thawed
For the Blueberry Layer:
- 1 (21-ounce) can blueberry pie filling
For the Topping:
- 1 ½ cups whipped topping
- Optional: extra lemon zest or fresh blueberries for garnish
Instructions
- Get started by gathering your ingredients.
Make the Crust:
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a 9×13-inch dish. Chill while preparing the filling.
Make the Lemon Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, lemon juice, and lemon zest. Beat again until thick and creamy.
- Fold in the whipped topping (from the 8-ounce tub) until fully combined and fluffy.
- Spread evenly over the chilled crust.
Add the Blueberry Layer:
- Spoon the blueberry pie filling over the lemon cheesecake layer and gently spread to cover.
Top with Whipped Topping:
- Spread 1 ½ cups of whipped topping evenly over the blueberry layer.
- Garnish with lemon zest or fresh blueberries if desired.
Chill and Serve:
- Cover and refrigerate for at least 4 hours, or overnight, to fully set.
- Slice and serve chilled!
Video
Notes
- Store leftovers covered in the fridge for up to 4 days.
- Use a sharp knife and clean between slices for neat layers.
- Want to serve it in individual cups or jars? Layer graham crumbs, cheesecake, blueberries, and topping in clear glasses for a pretty presentation!
Nutrition
Variations
- Make it an eclair cake. Instead of making a graham cracker crust for this lemon blueberry delight recipe, lay whole graham crackers at the bottom of the pan. Spread the cheesecake layer over the top, followed by another layer of graham crackers and the pie filling. The graham crackers will soften up and get cake-y, like they do in this No-Bake Chocolate Eclair Cake.
- Add more lemon flavor. A few drops of lemon extract will add more bright lemon flavor to the cheesecake layer.
- Switch up the flavors. You can use any flavor of fruit pie filling, not just blueberry! Strawberry and cherry pie filling would both work well.
More Desserts for Lemon Lovers
- Like this lemon blueberry delight, my Lemon Poke Cake is also the perfect size for a party!
- Prefer a from-scratch recipe? You’ll love this old-fashioned Lemon Meringue Pie.
- If you want your lemon with a side of tropical flavor, this Lemon Coconut Cake is just the ticket.
- Classic Lemon Bars are always a hit, whether you’re making them for a bake sale or a backyard get-together.
Can this be made ahead and frozen
Perfection! I absolutelye loved this recipe. It was easy and delicious and the perfect summer dessert that I will definitely be making again.