Description

This Sugar-Free No-Bake Lemon Blueberry Dessert is a bright, creamy, and refreshing layered treat made with a buttery graham cracker crust, smooth lemon cream filling, and juicy blueberry topping. Made without regular sugar and requiring no oven, it is an easy make-ahead dessert that’s perfect for summer gatherings, potlucks, brunches, and entertaining. Fresh lemon juice and zest add vibrant citrus flavor, while blueberries provide a naturally sweet berry contrast.

Ingredients

Scale

For the Sugar-Free Crust

2 cups sugar-free graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar-free sweetener
Pinch of salt

For the Lemon Cream Layer

16 ounces cream cheese, softened
1 cup powdered sugar-free sweetener
1 box sugar-free instant lemon pudding mix
1/2 cup cold milk or unsweetened almond milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 cup sugar-free whipped topping, thawed

For the Blueberry Layer

2 cups fresh or frozen blueberries
1/4 cup water
2 tablespoons granulated sugar-free sweetener
1 tablespoon fresh lemon juice
1 tablespoon cornstarch

For the Topping

1 cup sugar-free whipped topping, thawed
Fresh blueberries, for garnish
Fresh lemon zest, for garnish

Instructions

Mix the sugar-free graham cracker crumbs, melted butter, sugar-free sweetener, and salt until evenly moistened.
Press the crust mixture firmly into a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to compact it evenly. Refrigerate while preparing the filling.
Beat the softened cream cheese until smooth and creamy.
Add the powdered sugar-free sweetener, sugar-free lemon pudding mix, cold milk, lemon juice, and lemon zest. Mix until thick and creamy.
Gently fold in 1 cup of thawed sugar-free whipped topping until light and fluffy.
Spread the lemon cream mixture evenly over the chilled crust.
To make the blueberry layer, combine the blueberries, water, sugar-free sweetener, lemon juice, and cornstarch in a saucepan.
Cook over medium heat for 5–7 minutes, stirring frequently, until the mixture thickens and the blueberries soften.
Remove from the heat and allow the blueberry mixture to cool completely. It will continue to thicken as it cools.
Spread the cooled blueberry mixture evenly over the lemon cream layer.
Spread the remaining 1 cup of sugar-free whipped topping gently over the blueberry layer.
Garnish with fresh blueberries and lemon zest.
Cover and refrigerate for at least 4 hours, preferably overnight.
Slice and serve chilled.

Notes

Cool the blueberry topping completely before spreading it over the lemon layer to prevent the filling from becoming soft.
Use fresh lemon zest for the brightest citrus flavor.
Press the crust firmly so it holds together when sliced.
Chill for at least 4 hours; overnight chilling gives the cleanest slices and firmest texture.
Pat fresh blueberries dry before using them as garnish.
Store covered in the refrigerator for up to 4 days.
To freeze, freeze the dessert without the final whipped-topping layer for up to 2 months. Thaw in the refrigerator, then add the topping before serving.
For variations, substitute raspberries, strawberries, blackberries, or mixed berries for some or all of the blueberries.
For a lemon-poppy seed variation, add 1–2 tablespoons of poppy seeds to the lemon filling.
For a dairy-free version, use dairy-free cream cheese, dairy-free milk, and dairy-free whipped topping.
Nutrition is approximate and will vary according to the brands of sweeteners, graham crackers, pudding mix, whipped topping, and other ingredients used.

Prep Time: 20 minutes
Cook Time: 7 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 190 per serving
Fat: 13g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g

Keywords: Sugar-Free No-Bake Lemon Blueberry Dessert