Cream Cheese Lemon Dessert with Blueberry Topping Recipe

ByAmanda
Jump to Recipe· 4.7 from 13 reviews

If you’re on the hunt for a dessert that’s both refreshing and indulgent, you’re going to adore this Cream Cheese Lemon Dessert with Blueberry Topping Recipe. Trust me, this treat combines the tangy zing of lemon with the rich creaminess of cream cheese and the sweet burst of blueberry topping — it’s like summer on a plate! Whether you’re serving it for a family gathering, potluck, or just craving something special, this dessert never disappoints.

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Why This Recipe Works

  • Perfect Balance: The cream cheese and lemon filling hits the ideal tart-to-creamy ratio that keeps every bite exciting.
  • Crunchy, Sweet Crust: A buttery pecan crust with brown sugar adds texture and depth, elevating the dessert beyond a typical lemon dish.
  • Fresh Fruit Topping: The blueberry layer is cooked just enough to burst the berries but still maintain fresh flavor and vibrant color.
  • Easy, Make-Ahead Friendly: You can prepare it a day in advance, which makes entertaining so much easier without sacrificing freshness.
Cream Cheese Lemon Dessert with Blueberry Topping, Lemon dessert recipe, Blueberry dessert, No-bake lemon cheesecake, Summer fruit dessert - The image shows a close-up of a fork holding a bite of a layered dessert. The bottom layer is crumbly and brown, possibly a nutty or oat crust. The middle layer is thick and creamy with a pale yellow color, resembling a custard or cheesecake filling. The top layer is a deep purple-blue fruit sauce or compote with visible whole berries and a glossy texture. Small nut pieces are sprinkled on top of the dessert. The dessert slice in the background rests on a white surface with a blurry white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a crucial role in building layers of flavor and texture that you’ll love. From the toasty pecans to the zesty lemon concentrate, each part complements one another perfectly. When shopping, aim for the freshest blueberries and quality cream cheese — they really make a difference!

Cream Cheese Lemon Dessert with Blueberry Topping, Lemon dessert recipe, Blueberry dessert, No-bake lemon cheesecake, Summer fruit dessert - Flat lay of a small pile of light brown sugar, a small white ceramic bowl of all purpose flour, a neat heap of chopped pecans, a small white ceramic bowl with melted butter shining softly, a small white ceramic bowl holding evaporated milk, a small white ceramic bowl filled with pale yellow instant lemon pudding powder, two whole uncracked cream cheese blocks with smooth surfaces and clean edges, a small white ceramic bowl with vibrant frozen lemonade concentrate, a small cluster of fresh blueberries with a few loose berries around, a small white ceramic bowl of granulated sugar sparkling under natural light, a small white ceramic bowl containing fresh lemon juice with a hint of pulp, a small white ceramic bowl holding fine white cornstarch powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Light brown sugar: Adds moisture and a mellow sweetness to the crust without overpowering the lemon filling.
  • All purpose flour: Helps bind the crust ingredients so it holds together nicely when baked.
  • Chopped pecans: Provide crunch and a rich, nutty flavor that contrasts beautifully with the creamy lemon layer.
  • Butter (melted): Essential for holding the crust together and adding that irresistible buttery richness.
  • Evaporated milk: Thickens the lemon filling, helping it set just right without a gelatinous texture.
  • Instant lemon pudding mix: Boosts the tangy lemon flavor while adding that velvety smooth texture to the cream cheese base.
  • Cream cheese: The superstar ingredient that makes the filling rich, creamy, and luscious.
  • Frozen lemonade concentrate: A convenient shortcut that delivers a fresh, bright lemon zing.
  • Fresh blueberries: Their natural sweetness and slight tartness top the dessert perfectly, plus they look gorgeous.
  • Granulated sugar: Sweetens the blueberry topping, balancing the tartness.
  • Lemon juice: Enhances the blueberry topping’s flavor with a zesty kick.
  • Cornstarch: Thickens the blueberry sauce so it spreads beautifully without running.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Cream Cheese Lemon Dessert with Blueberry Topping Recipe is how easy it is to make your own. Depending on your mood or the season, you can tweak things to suit your family or guests perfectly.

  • Variation: I sometimes swap out the blueberry topping for strawberries or raspberries — both work wonderfully and offer a fun twist.
  • Dietary modifications: You can try a lower-sugar lemon pudding to reduce sweetness or use a vegan cream cheese to make it dairy-free.
  • Make it extra nutty: Experiment by mixing in toasted almonds or walnuts with the pecans in the crust for a different nut flavor.
  • Boost the lemon: Add a teaspoon of fresh lemon zest to the filling if you really want to amp up the citrus punch.

Step-by-Step: How I Make Cream Cheese Lemon Dessert with Blueberry Topping Recipe

Step 1: Prep and Bake the Brown Sugar Pecan Crust

Start by preheating your oven to 350°F (175°C) and lightly grease an 8×8 or similar-sized baking dish with non-stick spray. In a medium bowl, combine your brown sugar, flour, chopped pecans, and melted butter. Stir everything together until it’s evenly mixed. Then, press this mixture firmly into the bottom of your baking dish. The key here is pressing well so the crust holds together after baking. Bake it for about 15 minutes or until it’s golden and smells nutty. After baking, make sure to let it cool completely — this step is crucial to keep your cream cheese layer smooth and not runny!

Step 2: Whip Up the Cream Cheese Lemon Filling

While the crust cools, grab a small bowl and whisk together evaporated milk and the instant lemon pudding mix. Use an electric mixer on medium speed and beat for about 2 minutes until thickened — it should have a mousse-like feel. In another larger bowl, beat the cream cheese until fluffy and smooth, which usually takes around 3 minutes. Next, slowly beat in the frozen lemonade concentrate, then gradually add the pudding mixture. This ensures everything combines evenly and your filling stays light and airy. Once mixed, gently spoon the lemon filling over the cooled pecan crust, smoothing it out evenly.

Step 3: Make the Blueberry Topping

In a medium saucepan over medium heat, combine the fresh blueberries, sugar, lemon juice, and cornstarch. Stir consistently as it heats, and soon you’ll notice the blueberries starting to burst — that’s when the sauce begins to thicken. Cook it for a few minutes until it reaches a syrupy consistency. Allow this blueberry topping to cool completely before spreading it gently over the lemon filling. The cool topping sets nicely on the chilled dessert later.

Step 4: Chill and Serve

Cover your dessert and pop it into the fridge for at least 4 hours, or better yet, overnight. This chilling time lets all the flavors meld and the layers firm up perfectly. When you’re ready, slice it up and watch everyone go back for seconds!

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Pro Tips for Making Cream Cheese Lemon Dessert with Blueberry Topping Recipe

  • Press the crust firmly: This helps create a sturdy base that won’t crumble when you slice the dessert.
  • Beat cream cheese well: Whipping it until fluffy ensures your filling is silky smooth without lumps.
  • Cool blueberry topping completely: Spreading warm topping can melt the lemon filling and make layers blend.
  • Chill patiently: The longer resting time really sharpens the lemon flavor and firms up the dessert for easy slicing.

How to Serve Cream Cheese Lemon Dessert with Blueberry Topping Recipe

Cream Cheese Lemon Dessert with Blueberry Topping, Lemon dessert recipe, Blueberry dessert, No-bake lemon cheesecake, Summer fruit dessert - The image shows a square white plate with a slice of dessert made of three visible layers. The bottom layer is a thick, crumbly, light brown crust. The middle layer is creamy and pale yellow. The top layer has a glossy dark purple blueberry sauce with whole blueberries and some light brown crumb pieces sprinkled on it. Some blueberry sauce and crumbs have fallen on the plate around the dessert. In the background, there is a bowl of fresh blueberries and some pecans scattered on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a few fresh blueberries and a tiny sprig of fresh mint on top before serving — it looks so inviting and adds a little extra freshness. Sometimes, I also sprinkle a little powdered sugar or lemon zest for that extra zing and pretty sparkle.

Side Dishes

This dessert pairs wonderfully with light sides like a crisp green salad or simply a scoop of vanilla ice cream if you want to keep things indulgent. On warm days, a chilled herbal tea goes perfectly alongside.

Creative Ways to Present

For special occasions, I’ve served the dessert in individual clear glass jars so the layers are visible — guests love the visual appeal. You can also cut it into bite-sized squares and serve on a pretty platter garnished with edible flowers for a fancy touch.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your dessert, cover leftovers tightly with plastic wrap or store in an airtight container in the fridge. It holds up beautifully for 3 to 4 days, making it perfect to make ahead for a party or dinner.

Freezing

I’ve frozen this dessert successfully by wrapping individual slices in plastic wrap and placing them in a freezer bag. When thawed overnight in the fridge, the texture is still creamy and the blueberry topping tastes fresh, though the crust may soften a bit.

Reheating

This dessert is best enjoyed chilled, so I don’t recommend reheating. Simply let frozen slices thaw in the fridge and serve cold — it’s just as delicious that way!

FAQs

  1. Can I use fresh lemon juice instead of frozen lemonade concentrate?

    Absolutely! If you prefer, substitute frozen lemonade concentrate with freshly squeezed lemon juice and a bit of sugar to taste. The concentrate adds convenience and consistent flavor, but fresh lemon juice will give you a more natural and vibrant lemon profile.

  2. Is it possible to make this dessert gluten-free?

    Yes! To keep this Cream Cheese Lemon Dessert with Blueberry Topping Recipe gluten-free, swap the all-purpose flour in the crust for a gluten-free flour blend. Just make sure your baking powder or other additions are gluten-free as well. The rest of the ingredients are naturally gluten-free.

  3. How do I prevent the blueberry topping from becoming watery?

    Using cornstarch is key for thickening the blueberry topping. Let the sauce cook until it reaches a syrupy consistency and make sure it cools completely before spreading it on the filling. This helps it set properly and prevents a watery texture.

  4. Can I double the recipe for a larger gathering?

    Definitely! Just double the ingredients and use a larger baking dish or two pans. Keep an eye on baking time for the crust, as thicker crusts might need a few extra minutes. Always cool the crust fully before adding the filling to maintain texture.

Final Thoughts

This Cream Cheese Lemon Dessert with Blueberry Topping Recipe quickly became a household favorite for me because it’s easy, impressive, and downright delicious. I hope you’ll find it just as joyful to make and share. It’s the kind of dessert that sparks smiles every time, and I seriously recommend you try it at your next get-together or just as a sweet treat for yourself. Happy baking and enjoy every tangy, creamy, fruity bite!

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Cream Cheese Lemon Dessert with Blueberry Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Amanda
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Cream Cheese Lemon Dessert features a rich brown sugar pecan crust topped with a creamy lemon-flavored cream cheese filling, finished with a sweet and tangy blueberry topping. Perfect for a refreshing and delightful treat, this no-bake dessert is chilled to set and combines textures and flavors beautifully.

Ingredients

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 mix
  • 2 (8 ounce) packages 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

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
  2. Make Brown Sugar Pecan Crust: In a medium bowl, combine the light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir until well combined. Spread this mixture evenly into the prepared baking dish, pressing firmly to create an even crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from oven and allow it to cool completely before adding the filling.
  4. Prepare Lemon Filling: In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until thickened. In a separate medium bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Gradually add the frozen lemonade concentrate to the cream cheese and mix well. Then gradually beat in the lemon pudding mixture until fully combined and smooth.
  5. Assemble Filling on Crust: Spoon the cream cheese lemon filling evenly onto the cooled brown sugar pecan crust and spread smoothly.
  6. Make Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently and cook until the blueberries begin to burst and the sauce thickens, about 5-7 minutes. Remove from heat and let cool completely.
  7. Top Dessert and Chill: Spread the cooled blueberry topping evenly over the lemon filling. Cover the dish and refrigerate for at least 4 hours to set the dessert properly before serving.

Notes

  • Nutritional values are approximate and may vary depending on brands and substitutions.
  • For best results, use full-fat cream cheese for a rich and creamy texture.
  • You can substitute pecans with walnuts if preferred or if you have a nut allergy, consider leaving nuts out and adding extra flour for texture.
  • Ensure the crust cools completely before adding the filling to prevent it from becoming soggy.
  • Chilling the dessert for the full 4 hours helps the layers to set and makes slicing easier.
  • If fresh blueberries are not available, frozen blueberries can be used but thaw and drain excess liquid before cooking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 40 mg

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