Welcome to a burst of sunshine on a plate! My Lemon Blueberry Delight brings together two perfect flavor companions in a dessert that’s both refreshing and indulgent. The bright citrus notes of lemon dance beautifully with sweet-tart blueberries, creating a dessert that’s perfect for spring gatherings, summer barbecues, or whenever you need a little brightness in your day.
This recipe strikes that perfect balance between simple preparation and impressive results. The contrast of the creamy lemon filling against the juicy blueberry topping creates not just a flavor explosion, but a visual treat that will have everyone reaching for seconds before they’ve finished their first serving.
Why You’ll Love This
- No baking required – perfect for hot summer days when you don’t want to turn on the oven
- Make-ahead friendly – prepare it up to 24 hours before serving
- Impressive presentation with minimal effort
- Easily customizable to accommodate dietary preferences
- The perfect balance of sweet, tart, and creamy in every bite
Ingredients
- 12 whole graham crackers
- 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) butter, melted
- 1 box (3.4 oz) instant lemon pudding
- 1½ cups half and half
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 8 ounces Cool Whip, thawed
- 1 can (21 oz) blueberry pie filling
- 8 ounces Cool Whip, thawed
- Crushed graham crackers
- Fresh blueberries
- Lemon slices or zest
Instructions
- Place the graham crackers and sugar into a food processor and run at high speed until the crackers are in very fine crumbs. Turn the processor down to low speed, and slowly pour in the melted butter. Continue processing until all the crumbs are coated in the butter.
- Firmly press the crumbs into the bottom of a 9×13 baking pan, creating an even layer. Place in the freezer for 20 minutes to set.
- In a medium bowl, use a whisk to combine the lemon instant pudding and half and half until well mixed and beginning to thicken. Let it sit for 5 minutes to thicken further.
- In a separate larger bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and no lumps remain.
- Add the thickened lemon pudding to the cream cheese mixture and blend on low speed until fully combined.
- Gently fold in 8 ounces of Cool Whip with a wooden spoon or silicone spatula until well combined and no white streaks remain.
- Remove the crust from the freezer and evenly spread the lemon cheesecake mixture over the top of the crust in an even layer.
- Carefully spoon the blueberry pie filling over the lemon layer and spread it out evenly. It may not reach all the way to the edges, which is fine.
- Spread the remaining 8 ounces of Cool Whip over the blueberry layer, covering the entire surface.
- Cover the pan with plastic wrap or a lid and refrigerate for at least 8 hours or preferably overnight to allow the layers to set properly.
- When ready to serve, garnish the dessert with optional crushed graham crackers, fresh blueberries, and/or lemon slices if desired. Cut into squares and enjoy!
Tips & Variations
- For a gluten-free option, substitute the graham crackers with gluten-free cookies or a nut-based crust.
- Try using other berries like raspberries or blackberries for a different flavor profile.
- Add a tablespoon of limoncello to the filling for an adult version with extra lemon punch.
- For a lighter version, substitute the cream cheese with Greek yogurt (strain it first to remove excess liquid).
- Garnish with thin lemon slices and mint leaves for an extra special presentation.
- For individual servings, prepare in small jars or glasses for a beautiful dessert display.
Serving Suggestions
Serve this Lemon Blueberry Delight chilled with a dollop of whipped cream on top for an extra touch of decadence. It pairs wonderfully with a cup of Earl Grey tea or a glass of Prosecco for a special occasion.
For a complete dessert spread, serve alongside other fruit-based treats like strawberry shortcake or a simple vanilla ice cream to complement the vibrant flavors of this dessert.
Notes
- Store covered in the refrigerator for up to 3 days.
- The dessert is ready when it’s firmly set and easily slices without the filling running.
- For the best flavor, zest the lemons before juicing them.
- Allow cream cheese to come to room temperature for at least 30 minutes for the smoothest filling.
FAQs
Can I use frozen blueberries?
Yes! Thaw and drain them first for the fresh berries in the topping. For the cooked portion, you can use them straight from frozen.
Can I make this dessert ahead of time?
Absolutely! This dessert actually benefits from being made 24 hours in advance, allowing the flavors to meld together beautifully.
Is there a way to make this without dairy?
Yes, you can substitute the cream cheese with dairy-free cream cheese, use coconut cream instead of heavy cream, and use coconut oil instead of butter for the crust.
Why did my filling not set properly?
Make sure your heavy cream is properly whipped to stiff peaks before folding it into the lemon mixture, and ensure the dessert has enough time to chill (at least 4 hours).
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