Description
Lemon Blueberry Delight is a refreshing no-bake dessert featuring a crunchy graham cracker crust, a creamy lemon cheesecake layer, luscious blueberry topping, and a smooth Cool Whip finish. Perfect for summer gatherings and easy to prepare ahead of time.
Ingredients
Scale
Graham Cracker Crust:
- 12 whole graham crackers, crushed
- 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) butter, melted
Lemon Cheesecake Layer:
- 1 box (3.4 oz) instant lemon pudding mix
- 1½ cups half and half
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 8 ounces Cool Whip, thawed
Blueberry Layer:
- 1 can (21 oz) blueberry pie filling
Final Cool Whip Topping:
- 8 ounces Cool Whip, thawed
Optional Garnishes:
- Crushed graham crackers
- Fresh blueberries
- Lemon slices
Instructions
- Prepare the Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter until well mixed.
- Form and Chill the Crust: Press the graham cracker mixture firmly into the bottom of a 9×13 inch pan to create an even crust layer. Place the pan in the freezer and chill for 20 minutes to set the crust.
- Make the Lemon Cheesecake Layer: In a medium bowl, whisk the instant lemon pudding mix together with the half and half until the mixture thickens, about 2 minutes. In a separate large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy.
- Combine the Lemon Mixture: Fold the thickened lemon pudding mixture into the smooth cream cheese mixture. Then gently stir in 8 ounces of thawed Cool Whip until everything is fully combined and light.
- Spread the Cheesecake Layer: Evenly spread the lemon cheesecake mixture over the chilled graham cracker crust using a spatula to smooth the top.
- Add the Blueberry Layer: Carefully spread the blueberry pie filling evenly over the lemon cheesecake layer to cover it completely without mixing layers.
- Top with Cool Whip: Spread the remaining 8 ounces of Cool Whip evenly over the blueberry layer for a creamy, light topping.
- Chill and Set: Cover the entire dessert with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This allows the layers to set and flavors to meld properly.
- Garnish and Serve: Before serving, optionally garnish the top with crushed graham crackers, fresh blueberries, and lemon slices for an attractive presentation and extra flavor.
Notes
- For a firmer crust, chilling in the freezer before assembling is essential.
- Use full-fat cream cheese and half and half for the creamiest texture.
- Make sure to thaw Cool Whip fully for easier mixing and spreading.
- You can substitute blueberry pie filling with fresh blueberries mixed with a bit of sugar and lemon juice if preferred.
- Keep the dessert refrigerated and consume within 3-4 days for best freshness.
