Description
This Sugar-Free No-Bake Lemon Blueberry Dessert combines a buttery sugar-free crumb crust with a creamy, fluffy lemon filling, juicy fresh blueberries, and a light whipped topping. It’s an easy make-ahead dessert with bright citrus flavor and no oven required, making it perfect for summer gatherings, potlucks, holidays, and warm-weather celebrations.
Ingredients
Scale
Sugar-Free Crust
- 2 cups sugar-free graham cracker crumbs or sugar-free vanilla cookie crumbs
- 6 tbsp butter, melted
- 2 tbsp granulated sugar-free sweetener
- 1/2 tsp lemon zest, optional
Sugar-Free Lemon Filling
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt or mascarpone-style yogurt, chilled
- 1 box sugar-free instant lemon pudding mix
- 1 cup cold milk or unsweetened almond milk
- 1/2 cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Blueberry Layer
- 2 to 3 cups fresh blueberries
- 1 to 2 tbsp sugar-free blueberry sauce or quick homemade blueberry compote
- 1 tsp lemon juice
Topping
- 1 1/2 to 2 cups sugar-free whipped topping or homemade whipped cream
- Fresh blueberries, for garnish
- Lemon zest, for garnish
Instructions
- Prepare the crust: In a medium bowl, combine the sugar-free graham cracker or vanilla cookie crumbs, melted butter, sugar-free sweetener, and optional lemon zest.
- Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of an 8×8-inch baking dish or 9-inch pie dish. Refrigerate while preparing the filling.
- Make the lemon filling: Beat the softened cream cheese until smooth and creamy.
- Add the Greek yogurt, sugar-free lemon pudding mix, cold milk, powdered sugar-free sweetener, vanilla, lemon juice, and lemon zest.
- Beat until thick, smooth, and fluffy, scraping down the sides of the bowl as needed. If the filling is too soft, refrigerate it for 10–15 minutes.
- Prepare the blueberries: Toss the fresh blueberries with the lemon juice and sugar-free blueberry sauce or compote. Let them sit for a few minutes to absorb the flavor. Pat them dry if they are particularly juicy.
- Assemble: Spread half of the lemon filling evenly over the chilled crust.
- Add the blueberry layer, then spread the remaining lemon filling evenly over the blueberries.
- Spread the sugar-free whipped topping over the top and smooth with a spatula.
- Garnish with additional blueberries and lemon zest.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to fully set.
- Slice into squares and serve chilled. For cleaner slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Notes
- Use fully softened cream cheese for the smoothest, lump-free filling.
- Pat blueberries dry if they are very juicy to prevent excess moisture from softening the layers.
- Refrigerate overnight when possible for the cleanest slices and best flavor.
- For stronger lemon flavor, add extra lemon zest rather than significantly increasing the lemon juice.
- Fresh blueberries are recommended; if using frozen, thaw and drain them thoroughly first.
- Make individual dessert cups by layering the crumbs, lemon filling, blueberries, and whipped topping in small glasses.
- Substitute fresh raspberries for blueberries for a lemon-raspberry variation.
- Add unsweetened shredded coconut for a tropical twist.
- Store covered in the refrigerator for up to 3 days.
- For a dairy-free version, use dairy-free cream cheese, yogurt, milk, butter, and whipped topping, understanding that the texture may vary.
- Check product labels carefully if the dessert needs to meet specific low-carb or keto requirements.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 175
- Fat: 13g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
Keywords: Sugar-Free No-Bake Lemon Blueberry Dessert