Cream Cheese Lemon Dessert with Blueberry Topping: A No Bake Summer Favorite

Cream Cheese Lemon Dessert with Blueberry Topping

Every summer I look for a dessert that can rest in the refrigerator while the grill is going and still look impressive when I carry it to the table. This cream cheese lemon dessert with blueberry topping has become exactly that in my kitchen.

It is built on three layers: a brown sugar pecan crust, a cool and tangy cream cheese lemonade pie filling, and a fresh blueberry topping that gets spooned over the top right before serving.

Only the crust sees the oven. Everything else comes together on the counter, which is the reason I stopped bothering with water baths and long cooling sessions whenever I wanted a cheesecake style dessert.

The filling behaves like a no bake cheesecake, creamy and rich with a bright lemon finish, and it firms up in the refrigerator without any complicated steps.

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The contrast between the layers is what keeps people coming back for a second slice. The brown sugar pecan crust tastes nutty and caramelized, almost like the base of a pecan pie. The lemonade cream cheese filling is tart enough to cut through that sweetness.

Then the blueberry topping adds a fresh, summery note that makes the whole dessert feel lighter than it really is.

This is also the kind of recipe I bring to potlucks, birthday dinners, and lazy Sunday cookouts. It can be made hours ahead, it travels well in a covered dish, and it slices cleanly once it has chilled, so there is no last minute scramble when dessert time arrives.

Cream Cheese Lemon Dessert

Here is the short version of how this dessert works. You bake the brown sugar pecan crust until it is golden, and that is the only baking the recipe requires.

Once the crust has cooled completely, you fill it with a creamy, sweet and tangy no bake lemon cheesecake filling and finish it with homemade blueberry sauce. Then the whole dish chills for a few hours so the layers can set.

The hands on time is short. Prep takes about 25 minutes, the crust bakes for 15 minutes, and the dessert then needs at least 4 hours in the refrigerator, for a total of roughly 4 hours and 40 minutes from start to serving.

My favorite way to handle the timing is to make it in the morning and let it chill until dinner. That way the oven work is done early, the kitchen stays cool, and dessert is ready when everyone is finally hungry.

If you are planning a party, this is the part of the day where the recipe does the work for you.

Why You’ll Love This Lemon Cream Cheese Dessert

Three easy layers, one baking step, and a flavor that tastes like summer. That is the whole pitch.

• The brown sugar pecan crust is nutty and caramelized, and it gives the dessert a sturdy base that holds up to slicing.
• The lemonade cream cheese pie filling is creamy, tart, and lemony. It pairs beautifully with both the crust underneath and the fruit on top.
• The fresh blueberry topping is the final layer, and it adds a refreshing finish that makes this a true summertime treat.

It is also a dessert my family asks for by name, which says a lot in a house where everyone claims a different favorite. There is something about the sweet, nutty crust against the cool lemon filling that makes people go quiet at the table.

Lemon Cream Cheese Dessert Ingredients

The ingredient list looks long at first glance, but it is really three short lists of pantry staples. I usually have most of them on hand already, which is why this dessert shows up so often in our summer rotation.

Brown Sugar Pecan Crust

• 1 ½ cups light brown sugar
• ½ cup all purpose flour
• 1 ½ cups chopped pecans
• ½ cup butter, melted

Cream Cheese Lemon Filling

• 5 ounces evaporated milk
• 3.4 ounces instant lemon pudding and pie filling
• Two 8 ounce blocks cream cheese
• ¾ cup frozen lemonade concentrate

Blueberry Topping

• 1 ½ cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

That is 12 ingredients in total, and nothing unusual. If your pantry is stocked the way mine is, you may only need to pick up the pecans, the cream cheese, and the blueberries.

How to Make Cream Cheese Lemon Dessert

This dessert comes together in a few minutes of active work with a handful of simple steps. Here is the order I follow every time, from the crust to the last chill.

Step 1: Prep

Preheat the oven to 350 degrees. Lightly spray an 8×8, 9×9, or 7×11 baking dish with nonstick cooking spray and set it aside.

Step 2: Make the Crust

In a medium bowl, add all of the brown sugar pecan crust ingredients and stir to combine. Spread the mixture evenly across the bottom of the prepared baking dish and press it down firmly. Bake for 15 minutes, then remove the crust from the oven and let it cool completely before you add anything on top.

Step 3: Make the Lemon Filling

In a small mixing bowl, combine the evaporated milk and the pudding mix. Beat on medium speed for 2 minutes, until the mixture is very thick. In a medium bowl, beat the cream cheese until it is light and fluffy, about 3 minutes.

Gradually beat in the lemonade concentrate, then gradually beat in the pudding mixture. Spoon the filling onto the cooled crust and spread it into an even layer.

Step 4: Make the Blueberry Topping

In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, and cornstarch. Stir, then cook until the blueberries start to burst and the sauce thickens. Let the sauce cool completely, then spread it evenly over the lemon filling.

Step 5: Chill

Cover the dish and refrigerate for at least 4 hours before serving.

I know it is tempting to cut in early, but a full chill is what gives you clean slices and a filling that holds its shape.

Recipe Tips

A few small habits make this dessert turn out better every single time.

• Let the cream cheese soften fully before you start. It mixes more easily and gives you the smoothest filling.
• Add the filling ingredients gradually. Giving each addition time to incorporate keeps the texture even and prevents lumps.
• Do not judge the crust by its color. Pecans are naturally dark, so the crust looks brown long before it is actually done.
• Pull the crust out at exactly 15 minutes. Any longer risks overcooking, and any sooner risks underbaking.
• Spray the dish evenly. You want a light, even coating, not a pool of oil gathering in the corners.
• Press the crust mixture firmly into the dish so it bakes into one solid, uniform layer instead of a crumbly one.

If you remember only one tip, make it this one: set a timer for the crust. The pecans will not tell you when it is ready.

Variations

This recipe is flexible, and I have changed it up plenty of times without any trouble.

• Swap the topping for your favorite berries or diced fruit.
• Use a store bought pie filling when you are short on time.
• Replace the pecans with chopped walnuts for a different crust flavor.
• Try a different lemonade concentrate to change the flavor of the cream cheese filling.

Each of these keeps the same three layer structure, so the method does not change at all.

What to Serve with Creamy Lemon Dessert

The lemon and berry flavors here work best with simple pairings. I like it with a bowl of fresh fruit and a small piece of dark chocolate on the side, which gives each bite a little bitterness to balance the sweet filling.

It is also a natural summer dessert. Serve it as the finish to a cookout menu of hamburgers, hot dogs, or grilled meats and vegetables, and it feels like the coolest, brightest part of the meal.

How to Store Leftover Lemon Dessert with Blueberry Topping

Leftovers keep well, which is one more reason to make this dessert ahead of time.

• Refrigerate in an airtight container or cover the dish with aluminum foil for up to 4 days.
• For longer storage, wrap the dessert tightly in a double layer of plastic wrap and then a layer of foil.
• Freeze for up to a month.
• Thaw overnight in the refrigerator before serving.

The texture is best when it thaws slowly, so plan ahead rather than leaving it on the counter.

Try This Delicious Cream Cheese Lemon Dessert Recipe Today

Bright, summery, and genuinely easy to put together, this cream cheese lemon dessert is the kind of recipe I hand out whenever someone asks for a no bake dessert that still looks like a project. Make it for your next party, or make it on a Tuesday just because.

Here is the recipe at a glance:

• Servings: 8
• Prep time: 25 minutes
• Cook time: 15 minutes
• Chill time: 4 hours
• Total time: about 4 hours and 40 minutes

Approximate nutrition per serving: 707 calories, 86g carbohydrates, 7g protein, 40g fat, 17g saturated fat, 3g fiber, 63g sugar, 296mg sodium, and 71mg cholesterol.

More Delicious Lemon Desserts You’ll Enjoy

If lemon is your thing, the Cream Cheese Lemonade Pie is the next one to try. Its tart lemonade filling takes about 10 minutes to make, and it becomes a completely no bake pie when you use a premade graham cracker crust.

In my house it counts as a family favorite and a summertime dessert, the same way this layered version does.

The two are close cousins. Both lean on cream cheese and lemonade concentrate for that tangy, cooling flavor, but this one adds the pecan crust and the blueberry topping, while the pie keeps things simple with a graham cracker base. Try one now and save the other for the next warm weekend.

More Desserts

Once you have this one in your rotation, it is easy to build a whole dessert shelf around it. Creamy no bake desserts, fruit topped pies, and layered treats all follow the same simple rhythm: one quick base, one smooth filling, one bright topping, and a few hours in the refrigerator.

Keep the recipe card handy, use the variations above to make it your own, and then come back and try another one.

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Cream Cheese Lemon Dessert with Blueberry Topping

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• Total Time: 280 min
• Yield: 8 1x

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Description

Cream Cheese Lemon Dessert with Blueberry Topping Every summer I look for a dessert that can rest in the refrigerator while the grill is going and still look impressive when I carry it to the table. This cream cheese lemon dessert with blueberry topping has become exactly that in my kitchen.

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Ingredients

Scale 1x2x3x

Brown Sugar Pecan Crust
1 ½ cups light brown sugar
½ cup all purpose flour
1 ½ cups chopped pecans
½ cup butter, melted

Cream Cheese Lemon Filling
5 ounce evaporated milk
3.4 ounce instant lemon pudding
2 8 ounce cream cheese
¾ cup frozen lemonade concentrate

Blueberry Topping
1 ½ cups fresh blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

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Instructions

Brown Sugar Pecan Crust
1-Preheat the oven to 350 degrees and: Preheat the oven to 350 degrees and lightly spray a 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
2-In a medium bowl add all the: In a medium bowl add all the brown sugar pecan crust ingredients. Stir to combine.
3-Spread brown sugar pecan mixture evenly in: Spread brown sugar pecan mixture evenly in the prepared baking dish, and press firmly.
4-Bake for 15 minutes: Bake for 15 minutes. Remove from the oven and let cool completely.

Cream Cheese Lemonade Filling
5-In a small mixing bowl, combine evaporated: In a small mixing bowl, combine evaporated milk and pudding mix.
6-Beat on medium speed for 2 minutes: Beat on medium speed for 2 minutes (mixture will be very thick).
7-In a medium bowl, beat cream cheese: In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes.
8-Gradually beat in lemonade concentrate: Gradually beat in lemonade concentrate.
9-Gradually beat in pudding mixture: Gradually beat in pudding mixture.
10-Spoon mixture onto the cooled brown sugar: Spoon mixture onto the cooled brown sugar pecan crust.

Blueberry Topping
11-In a medium saucepan over medium heat,: In a medium saucepan over medium heat, add blueberries, sugar, lemon juice, and cornstarch. Stir. Cook until blueberries start to burst and sauce thickens.
12-Let cool completely and then spread evenly: Let cool completely and then spread evenly over the lemon filling.
13-Cover and refrigerate for at least 4: Cover and refrigerate for at least 4 hours.

• Prep Time: 25 min
• Cook Time: 15 min
• Method: mixed

Nutrition

• Calories: 707kcal
• Sugar: 63g
• Sodium: 296mg
• Fat: 40g
• Saturated Fat: 17g
• Carbohydrates: 86g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 71mg

Keywords: Cream Cheese Lemon Dessert With Blueberry Topping