No-Bake Lemon Blueberry Cream Cheese
A cool and creamy no-bake dessert with a buttery graham cracker crust, fluffy lemon cream cheese filling, and sweet homemade blueberry topping. Perfect for summer gatherings, potlucks, or an easy make-ahead dessert.Prep Time: 25 minutesChill Time: 4–6 hoursTotal Time: About 6 hours 25 minutesServings: 10–12IngredientsFor the Graham Cracker Crust2 cups graham cracker crumbs½ cup unsalted butter, melted2 tablespoons granulated sugarFor the Lemon Cream Cheese Filling16 oz cream cheese, softened1 cup powdered sugar¼ cup fresh lemon juice1 tablespoon fresh lemon zest1 teaspoon vanilla extract1 cup heavy whipping creamFor the Blueberry Topping2 cups fresh blueberries¼ cup granulated sugar1 tablespoon fresh lemon juice1 tablespoon cornstarch2 tablespoons waterOptional GarnishFresh blueberriesWhipped creamFresh lemon zestLemon slicesGraham cracker crumbsInstructionsPrepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch square pan or similar dish. Refrigerate while preparing the filling.Make the filling: Beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla and mix until creamy.Whip the cream: In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold it into the lemon cream cheese mixture.Add the filling: Spread the cream cheese mixture evenly over the chilled graham cracker crust. Return to the refrigerator.Make the blueberry topping: Add blueberries, sugar, and lemon juice to a saucepan. Cook over medium heat until the berries soften and release their juices.Thicken: Mix cornstarch and water until smooth. Stir it into the blueberries and cook for 1–2 minutes, or until the sauce thickens. Remove from heat and cool completely.Assemble: Spread the cooled blueberry topping evenly over the lemon cream cheese layer.Chill: Cover and refrigerate for at least 4–6 hours, preferably overnight, until firm.Serve: Garnish with whipped cream, fresh blueberries, lemon zest, or lemon slices. Slice and serve chilled.TipsUse full-fat block cream cheese for a rich, stable filling.Make sure your cream cheese is softened before mixing to prevent lumps.Always cool the blueberry topping completely before adding it.Fresh lemon juice and zest give you the brightest lemon flavor.For cleaner slices, refrigerate overnight and wipe your knife between cuts.StorageKeep the dessert covered in the refrigerator and enjoy within 3–4 days. Serve it chilled for the best texture and flavor.