Description
Refreshing blueberry lemon delight with a buttery crust, creamy lemon cheesecake layer, blueberry topping, and whipped cream. Perfect summer dessert
Ingredients
Crust:
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2 cups graham cracker crumbs
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½ cup melted butter
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¼ cup sugar
Cream Cheese Layer:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 cup whipped topping (like Cool Whip)
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1 tbsp lemon zest
Lemon Pudding Layer:
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2 (3.4 oz) packages instant lemon pudding mix
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3 cups cold milk
Blueberry Layer:
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1 (21 oz) can blueberry pie filling
Topping:
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2 cups whipped topping
- Extra lemon zest & fresh blueberries, for garnish
Instructions
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In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch baking dish to form the crust. Chill while preparing layers.
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Beat cream cheese, powdered sugar, and lemon zest until smooth. Fold in whipped topping and spread over crust.
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In another bowl, whisk lemon pudding mix with cold milk until thickened. Spread over cream cheese layer.
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Spoon blueberry pie filling evenly over pudding layer.
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Top with whipped topping and garnish with lemon zest and fresh blueberries.
- Chill at least 2 hours before serving.
Notes
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For a homemade touch, make fresh blueberry compote instead of canned filling.
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Best served cold; refrigerate leftovers up to 3 days.
-
Try swapping graham cracker crust with shortbread or vanilla wafer crust.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
