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:

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:

• 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.

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Blueberry Upside Down Cake

No-Bake Oreo Mint Cheesecake

No-Bake Turtle Mini Cheesecakes

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.