Lemon Blueberry Dessert

5 from 2 votes

Lemon Blueberry Dessert with creamy cheesecake, blueberry filling, and a crispy crust. No baking needed!

Prep Time30

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 666kcal

2 cups + 2 tablespoons of graham cracker crumbs divided into 2 cups and 2 tablespoons for garnish
4 tablespoons granulated sugar
½ cup salted sweet cream butter melted and cooled

16 ounces (2 8-ounce) package of cream cheese softened
¾ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice from the zested lemon
16 ounces (2 8-ounce) containers of whipped topping thawed (divided into 1 container for cheesecake layer and 1 for topping)
21 ounces can of blueberry pie filling

Line a 9x9 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set it aside
Add the 2 cups of graham cracker crumbs and 4 tablespoons of granulated sugar to a medium-sized mixing bowl. Stir to combine.
Pour the ½ cup of melted and cooled butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.
Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake layer.
Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½-2 minutes until completely smooth, and no lumps remain.
Add the lemon zest and juice. Continue mixing just until completely incorporated.
Fold in 1 container of thawed whipped topping.
Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.
Spread the blueberry pie filling on top of the cheesecake layer.
Spread the remaining thawed whipped topping over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping layer. Loosely cover and chill in the refrigerator for at least 6 hours. Just before serving, slice the lemon blueberry dessert into 3 slices x 3 slices. Keep refrigerated until ready to serve.

Storage:

Tips:

If at all possible, make this dessert the night before to ensure the dessert sets up properly.
Make sure your cream cheese is softened to room temperature so no lumps remain.
Use full-fat cream cheese for the filling. Reduced fat and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.
If fresh lemons are not readily available, you can substitute 2 teaspoons of lemon extract for the freshly squeezed lemon juice and lemon zest.