Lemon Blueberry Delight

This Lemon Blueberry Delight is a dessert that combines the tangy zest of lemons with the sweet burst of blueberries, all nestled atop a crumbly graham cracker crust. It’s the perfect dessert for those who love a balance of creamy and fruity textures. I first made this dessert for a summer picnic, and it was such a hit that it quickly became a family favorite. It’s easy to prepare, making it ideal for busy weeknights or special occasions.

Ingredients for Lemon Blueberry Delight:

Graham Cracker Crust:

• 12 whole graham crackers
• 2 tablespoons granulated sugar
• 8 tablespoons 1 stick butter, melted

Lemon Cheesecake Layer:

• 1 box 3.4 oz instant lemon pudding
• 1½ cups half and half
• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• 8 ounces Cool Whip thawed

Blueberry Layer:

• 1 can 21 oz blueberry pie filling
• 8 ounces Cool Whip thawed

Directions:

1. Blend graham crackers and sugar in a food processor until fine. Add melted butter slowly, processing until crumbs are coated.
2. Press crumbs into a 9×13 pan. Freeze for 20 minutes.
3. Whisk lemon pudding and half and half until thickened. Let sit for 5 minutes.
4. Beat cream cheese and powdered sugar until smooth. Mix in lemon pudding. Fold in Cool Whip.
5. Spread lemon cheesecake layer over crust. Top with blueberry pie filling.
6. Cover with Cool Whip. Refrigerate 8 hours or overnight. Garnish with graham crackers, blueberries, and lemon slices before serving.

More Recipe Suggestions:

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Blueberry Upside Down Cake

No-Bake Oreo Mint Cheesecake

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Blueberry Mojito

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Lemon Blueberry Delight

This Lemon Blueberry Delight is a dessert that combines the tangy zest of lemons with the sweet burst of blueberries, all nestled atop a crumbly graham cracker crust. It's the perfect dessert for those who love a balance of creamy and fruity textures. I first made this dessert for a summer picnic, and it was such a hit that it quickly became a family favorite. It's easy to prepare, making it ideal for busy weeknights or special occasions.

Course Dessert

Cuisine American

Keyword #northeastnosh #lemonblueberry #nobakedessert #summerdessert #easydessert #dessertrecipe #blueberrydelight #lemonflavor #whippedcream #grahamcrackercrust #cheesecake #foodie #dessertlover 

Prep Time 25 minutes minutes

Chill Time: 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 18 Servings

Equipment

• Food Processor
• Baking Dish 9 x 13 inch – Pyrex w/lid
• Baking Dish 9 x 13 Casserole
• Mixing Bowls w/lids
• Measuring cups and spoons
• Whisk

Ingredients

Graham Cracker Crust:

• 12 whole graham crackers
• 2 tablespoons granulated sugar
• 8 tablespoons 1 stick butter, melted

Lemon Cheesecake Layer:

• 1 box 3.4 oz instant lemon pudding
• 1½ cups half and half
• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• 8 ounces Cool Whip thawed

Blueberry Layer:

• 1 can 21 oz blueberry pie filling
• 8 ounces Cool Whip thawed

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Instructions

• Blend graham crackers and sugar in a food processor until fine. Add melted butter slowly, processing until crumbs are coated.
• Press crumbs into a 9×13 pan. Freeze for 20 minutes.
• Whisk lemon pudding and half and half until thickened. Let sit for 5 minutes.
• Beat cream cheese and powdered sugar until smooth. Mix in lemon pudding. Fold in Cool Whip.
• Spread lemon cheesecake layer over crust. Top with blueberry pie filling.
• Cover with Cool Whip. Refrigerate 8 hours or overnight. Garnish with graham crackers, blueberries, and lemon slices before serving.