This No-Bake Lemon Dazzling Blueberry Cream Cake is one of those desserts I make when I want something bright, creamy, and guaranteed to impr ess—without turning on the oven. The lemon brings that zesty freshness, while the blueberry adds a burst of sweetness and color. And the best part? It’s incredibly easy to put together.

Why You’ll Love This Recipe

I love how this cake feels light yet decadent. The layers come together beautifully—the buttery graham cracker crust, the creamy lemon filling, the juicy blueberry topping, and the fluffy whipped finish. It’s ideal for warm days, holidays, or when I need a show-stopping dessert with minimal effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Unsalted butter, melted

For the lemon cream layer:

Cream cheese, softened
Granulated sugar
Fresh lemon juice
Cold milk
Instant lemon pudding mix

For the blueberry layer:

Blueberry pie filling

For the topping:

Whipped topping (thawed)
Extra graham cracker crumbs for garnish (optional)

Directions

I start by mixing the graham cracker crumbs and melted butter in a bowl until everything is evenly combined.
I press the mixture firmly into the bottom of a 9x13-inch pan, saving a bit of the crumb mix to sprinkle on top later. Then I pop it in the fridge while I prepare the filling.
In a large bowl, I beat the cream cheese and sugar until it’s smooth. Then I add lemon juice and milk, mixing it until well combined.
I add the instant lemon pudding mix and beat until it thickens slightly. This gives the filling that rich, tangy, velvety texture I love.
I spread the lemon mixture evenly over the chilled crust, smoothing it out with a spatula.
Next, I gently spoon the blueberry pie filling over the lemon layer, being careful not to mix the layers. I spread it out to cover evenly.
I top everything with the whipped topping, creating a smooth, fluffy final layer.
I sprinkle the remaining graham cracker crumbs on top for a bit of crunch and extra charm.
I cover the dish and refrigerate it for at least 2 hours—or even overnight—until it’s fully set and chilled.

Servings and timing

Servings: 12
Prep time: 30 minutes
Chill time: 2 hours
Total time: 2 hours 30 minutes

Variations

Sometimes I like to swap the blueberry layer for cherry or raspberry pie filling if I want a different twist. I’ve also added a layer of fresh berries on top of the whipped cream for a more vibrant look. For a slightly lighter version, I use low-fat cream cheese and whipped topping—it still tastes amazing.

Storage/Reheating

I keep this cake refrigerated, tightly covered, for up to 4 days. It actually tastes better the next day after the flavors have had time to come together. Since it’s a no-bake dessert, I never freeze it—the texture doesn’t hold up well when thawed.

FAQs

Can I make this ahead of time?

Yes, I almost always make it the night before. It sets beautifully overnight and is ready to serve straight from the fridge.

Can I use fresh blueberries instead of pie filling?

If I have fresh blueberries, I sometimes cook them down with a bit of sugar and lemon juice to make my own quick filling. But the canned version is super convenient and works great.

Do I need to add food coloring?

Not at all. The pudding and blueberries give it a natural color. If I want a brighter yellow lemon layer, I might add a drop or two of natural food coloring, but it’s totally optional.

Can I use homemade whipped cream instead of whipped topping?

Definitely. I’ve used freshly whipped cream many times—just make sure it’s stabilized a bit with powdered sugar or cream cheese so it holds up in the fridge.

What’s the best way to cut clean slices?

I use a sharp knife dipped in warm water and wipe it clean between each slice. That keeps the layers neat and defined.

Conclusion

This No-Bake Lemon Dazzling Blueberry Cream Cake is one of those feel-good desserts that’s as beautiful as it is delicious. I love how easy it is to assemble, and it always earns compliments at the table. Whether I’m serving it for a party or just treating myself, this dessert always delivers on flavor and freshness.

No-Bake Lemon Dazzling Blueberry Cream Cake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

No-Bake Lemon Dazzling Blueberry Cream Cake is a vibrant, layered dessert with a graham cracker crust, creamy lemon filling, sweet blueberry topping, and fluffy whipped finish. This easy, oven-free treat is perfect for warm-weather entertaining, holidays, or when you need a refreshing dessert that wows.

Instructions

Mix graham cracker crumbs and melted butter until fully combined.
Press mixture into the bottom of a 9x13-inch pan. Reserve a small amount for garnish. Chill while preparing the filling.
In a bowl, beat cream cheese and sugar until smooth. Add lemon juice and milk, mix until combined.
Add pudding mix and beat until thickened.
Spread lemon filling over crust.
Carefully spoon and spread blueberry pie filling over lemon layer.
Top with whipped topping, spreading evenly.
Sprinkle with reserved graham cracker crumbs.
Cover and refrigerate for at least 2 hours or overnight before serving.