Description

This No-Bake Lemon Blueberry dessert combines a creamy, tangy lemon filling with fresh blueberries on a classic graham cracker crust. Perfect for a refreshing summer treat, this easy-to-make pie requires no oven and is ready after chilling. It’s light, flavorful, and adorned with whipped topping for an extra touch of indulgence.

Ingredients

Crust

1 prepared graham cracker crust (9-inch)

Filling

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup whipped topping (plus more for garnish)
1 cup fresh blueberries (plus extra for garnish)

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Instructions

Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain for a silky filling.
Mix Filling Ingredients: Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix thoroughly until the mixture is fully combined and has a creamy consistency.
Fold in Whipped Topping: Gently fold in the whipped topping with a spatula until the mixture is smooth and light, maintaining the airy texture.
Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly without crushing, preserving their shape and freshness.
Assemble Pie: Pour the filling mixture into the prepared graham cracker crust. Smooth the top with a spatula for an even layer.
Chill: Refrigerate the assembled pie for at least 4 hours or until the filling is fully set and firm.
Garnish and Serve: Before serving, garnish the pie with additional whipped topping and fresh blueberries if desired for an attractive presentation and extra flavor.

Notes

For a brighter citrus flavor, add more lemon zest or a splash of lemon extract to the filling.
Frozen blueberries can be used if fresh are unavailable; thaw and drain them well before folding into the mixture.
Serve this pie chilled for the best texture and flavor.