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This blueberry delight with graham cracker crust is a creamy, dreamy no-bake dessert layered with bright lemon cheesecake filling, sweet blueberry topping, and fluffy whipped cream. It’s the perfect summer treat—cool, refreshing, and incredibly easy to make.
If you want your lemon with a side of tropical flavor, this Lemon Coconut Cake is just the ticket. My classic Lemon Bars are always a hit too, whether you’re making them for a bake sale or a backyard get-together.
Why you’ll love this blueberry delight with graham cracker crust!
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 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!
- No-Bake and Perfect for Summer: When it’s hot outside, the last thing you want is to bake. This dessert comes together without ever turning on the oven.
- Light, Creamy, and Refreshing: The lemon cheesecake layer is smooth and fluffy with just the right balance of sweet and tangy.
- Easy to Make Ahead: This dessert actually gets better as it chills, making it perfect for parties, potlucks, or busy days.
- Simple Ingredients, Big Flavor: Everything is easy to find, but the layers come together to create something that tastes impressive.
(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.)
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Crust:
- Graham cracker crumbs – Create the buttery, slightly crunchy base.
- Melted butter – Helps bind the crust together.
- Sugar – Adds a touch of sweetness.
For the Lemon Cheesecake Layer:
- Cream cheese – The base of the creamy filling.
- Sweetened condensed milk – Adds sweetness and smooth texture.
- Lemon juice – Brings bright, fresh flavor.
- Lemon zest – Enhances the citrus taste.
- Whipped topping – Makes the layer light and fluffy.
For the Blueberry Layer:
- Blueberry pie filling – Adds sweetness and that classic blueberry flavor.
For the Topping:
- Whipped topping – Light, airy finish.
- Optional garnish – Lemon zest or fresh blueberries for a fresh touch.
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.
How to Make Blueberry Delight
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9×13-inch dish and chill.
- Make the cheesecake layer: Beat the cream cheese until smooth. Add condensed milk, lemon juice, and zest. Mix until thick and creamy, then fold in whipped topping. Spread the cheesecake mixture evenly over the chilled crust.
- Add the blueberry topping: Spoon the blueberry pie filling over the cheesecake layer and gently spread.
- Finish with whipped topping: Spread the remaining whipped topping over the blueberry layer and garnish if desired. Refrigerate for at least 4 hours (or overnight) until fully set. Slice and serve cold.
Storage
- To Store: Cover and refrigerate for up to 4–5 days.
- To Freeze: Freeze tightly covered for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
It’s a layered dessert with a graham cracker crust, creamy cheesecake filling, blueberry pie topping, and whipped topping.
Yes! It’s actually best when made several hours in advance or overnight.
Absolutely. Homemade filling works great and adds even more fresh flavor.
No, but the lemon adds brightness that balances the sweetness beautifully.
More Blueberry Recipes You’ll Love
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The Best Blueberry Pancakes
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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!
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.