Description
A zesty, no-bake layered dessert combining a buttery graham cracker crust, lemon cream cheese filling, and blueberry topping. Perfect for summer or last-minute gatherings.
Ingredients
3 cups graham cracker crumbs
3/4 cup melted unsalted butter
16 oz (2 packages) cream cheese, room temperature
1 cup granulated sugar
1/3 cup fresh lemon juice
1 cup 2% milk
3.4 oz instant lemon pudding mix
21 oz canned blueberry pie filling
Instructions
Combine graham cracker crumbs and melted butter until moistened.
Press crust mixture into a 9-inch springform pan; refrigerate 30 minutes.
In a bowl, beat cream cheese, sugar, and lemon juice until smooth.
Whisk in milk and instant pudding until fully incorporated.
Spread lemon filling over chilled crust.
Pour blueberry pie filling over the lemon layer.
Cover and refrigerate for 2 hours before slicing.
Notes
Let crust set before adding filling to prevent crumbling.
Use unsalted butter for better sodium control.
Substitute instant pudding with equivalent plant-based alternative if preferred.
- Prep Time: 20
- Category: Breakfast
- Method: Refrigeration
- Cuisine: American