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Blueberry Delight Recipe
This Blueberry Delight Recipe is a cool, creamy, no-bake blueberry dessert that layers a buttery graham cracker crust with a silky cream cheese filling and sweet blueberry topping—perfect for warm evenings, potlucks, and those days when you refuse to turn on the oven.
Meet Your New Favorite Blueberry Dessert Recipe
If you grew up in the States in the 70s or 80s, chances are someone brought a layered blueberry dessert to every church picnic or family reunion. This Blueberry Delight Recipe is my modern, slightly “lightened up” version of that classic—still rich and creamy, but a little more balanced and a whole lot easier to pull together.
We start with a simple graham cracker crust dessert base (no baking, just chilling), then add a smooth blueberry cream cheese dessert layer, followed by fluffy whipped topping and glossy blueberry pie filling. The result? A chilled blueberry dessert that tastes like a mash-up of cheesecake, pie, and trifle—all in one pan.
I love serving this easy blueberry delight as a summer blueberry recipe when the berries are beautiful and everyone wants something cold and refreshing. It’s also my go-to dessert when I’m hosting and want something that can be made ahead, transported easily, and sliced into neat squares. Honestly, it’s the kind of dessert that disappears from the table before anyone even finishes dinner.
If you searched for an easy no bake blueberry dessert, a blueberry whipped topping dessert, or a creamy blueberry dessert with graham cracker crust, you’ve just found your keeper.
Why You’ll Love This Blueberry Delight Recipe
- No oven needed – perfect for hot days when you refuse to heat up the kitchen.
- Easy, layered blueberry dessert that looks impressive but uses simple pantry ingredients.
- Make-ahead friendly – tastes even better after a night in the fridge.
- Kid- and crowd-approved; it’s sweet, creamy, and not too heavy.
- Flexible – use canned blueberry pie filling or homemade blueberry pie filling recipe.
- Simple graham cracker crust dessert base you can reuse for other flavors.
- Light, fluffy texture from the cream cheese and whipped topping combo.
- Great for potlucks, BBQs, baby showers, and holiday tables.
- Easy to tweak for lighter versions (reduced-fat cream cheese, lighter whipped topping).
- Cuts cleanly into squares, so it’s ideal for serving a crowd.
Ingredients for Blueberry Delight
Let’s break this blueberry dessert recipe into three parts: crust, creamy filling, and topping. I’ll share exact amounts plus some helpful notes from my own kitchen tests.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- (About 16 full sheets; use honey graham crackers for classic flavor. You can also use a food processor or crush them in a zip-top bag with a rolling pin.)
- ½ cup (1 stick) unsalted butter, melted
- (Salted butter works too—just use a tiny pinch less added salt.)
- 3 tablespoons granulated sugar
- ⅛ teaspoon fine sea salt
- (Helps balance the sweetness and makes the flavors pop a bit more.)
Tip: For a slightly thicker base, you can bump the crumbs up to 2¼ cups and butter to 9 tablespoons. I do this when I want a sturdier slice for backyard parties.
For the Creamy Layer
- 8 ounces cream cheese, softened to room temperature
- (I like Philadelphia cream cheese for consistency. You can use full-fat or Neufchâtel for a lighter version.)
- 1 cup powdered sugar, sifted
- (Sifting prevents little sugar lumps in your creamy blueberry dessert layer.)
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- (Or 1½ cups thawed frozen whipped topping, like Cool Whip, if you prefer.)
- Pinch of salt
Tip: For extra tang, you can replace ¼ cup of the heavy cream with full-fat Greek yogurt. It quietly gives a little cheesecake edge.
For the Blueberry Topping
- 1 large can (21 ounces) blueberry pie filling
- (Look for a good-quality brand with whole berries. If you like making things from scratch, you can use about 2½ cups of your own blueberry pie filling recipe.)
- Optional: ½ teaspoon lemon zest
- (Brightens the flavor, especially if your pie filling is very sweet.)
For the Whipped Topping Layer
- 1¼ cups cold heavy whipping cream
- (Or 2 cups whipped topping, thawed.)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes
- Fresh blueberries
- Lemon zest curls
- Crushed graham crackers or shortbread cookie crumbs
- A light dusting of powdered sugar right before serving
Use what you have—this is a very forgiving chilled blueberry dessert.
Step-by-Step Directions
You don’t need any fancy tools for this easy blueberry delight—an electric hand mixer and a 9×13-inch pan work just fine. A stand mixer is nice but not required.
1. Prepare the Pan
Spray a 9×13-inch baking dish lightly with nonstick spray or brush with a thin layer of melted butter. This keeps the slices from sticking and helps the crust release cleanly.
If you like very clean edges, you can line the pan with parchment paper, leaving some overhang on the long sides as “handles.”
2. Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, sugar, and salt.
Pour in the melted butter and mix with a fork until all the crumbs are evenly coated and the mixture feels like damp sand. It should clump if you squeeze it in your hand—if it’s too dry and crumbly, add another 1 tablespoon of melted butter.
3. Press and Chill the Crust
Pour the crumb mixture into the prepared pan. Use your fingers to spread it evenly, then press it firmly down using the bottom of a measuring cup or a glass.
Press well, especially in the corners, so your graham cracker crust dessert doesn’t crumble when sliced.
Transfer the pan to the fridge and chill for at least 20–30 minutes while you prepare the cream cheese layer. This helps the butter firm up and gives the crust a nice snap.
4. Whip the Cream for the Cream Cheese Layer
In a clean, cold bowl, beat 1 cup heavy whipping cream with a hand mixer on medium-high speed until you get medium peaks—soft but holding shape on the beaters.
Don’t overbeat; once the cream looks thick and smooth and clings to the beater, stop. Set aside in the fridge.
(If you’re using whipped topping instead, just measure 1½ cups and keep it chilled.)
5. Make the Cream Cheese Mixture
In another large bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
Add the sifted powdered sugar, vanilla, and salt. Beat again on low at first (so you don’t cover yourself in sugar) and then on medium until very smooth and creamy.
If it looks lumpy, keep going; most lumps smooth out with a bit more beating, especially if the cream cheese is at true room temperature.
6. Fold in the Whipped Cream
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture, working in two or three additions.
Use light, sweeping motions so you don’t knock all the air out. You’re looking for a light and fluffy blueberry cream cheese dessert layer.
Once the mixture looks smooth and uniform, you’re ready to assemble.
7. Spread the Cream Cheese Layer Over the Crust
Take the crust out of the fridge. Drop spoonfuls of the cream cheese mixture over the graham cracker base, then gently spread it into an even layer with an offset spatula or the back of a spoon.
Try not to dig into the crust while you spread; a light touch helps keep the layers distinct.
Chill for at least 20–30 minutes to let this layer firm up a bit before adding the blueberry topping.
8. Add the Blueberry Topping
In a small bowl, stir the blueberry pie filling gently to loosen it. If you’re using lemon zest, fold it in now.
Spoon the blueberry pie filling over the cream cheese layer in small dollops, then carefully spread it into a smooth, even layer.
Because this is a layered blueberry dessert, keeping the layers neat matters a little—but don’t stress if they swirl a bit. It still tastes wonderful.
9. Make the Whipped Topping Layer
In a cold bowl, beat 1¼ cups heavy whipping cream with the powdered sugar and vanilla until medium-firm peaks form.
The cream should be thick and billowy, but not grainy or chunky. If you’re using whipped topping, just stir in the vanilla and powdered sugar to flavor it slightly.
10. Top and Chill
Gently spread the whipped cream over the blueberry layer. You can make pretty swoops with the back of a spoon, or smooth it flat if you prefer clean lines.
Cover the pan tightly with plastic wrap or foil and chill for at least 4 hours. Overnight is even better. This is where the magic happens—the flavors meld and the layers set into that perfect creamy blueberry dessert texture.
Right before serving, garnish with fresh blueberries, lemon zest, or crushed graham crackers if you’d like.
Servings & Timing
- Yield: About 12–15 servings, depending on how large you cut the squares
- Prep Time: 25–30 minutes active time
- Chill Time: Minimum 4 hours (overnight recommended)
- Total Time: About 4½ to 5 hours, mostly hands-off chilling
Think of this as a “make it in the morning, serve it after dinner” kind of dessert—or a “mix it up the night before the picnic” situation.
Fun Variations on This Blueberry Delight
You know what? Once you master this basic blueberry dessert recipe, you can play around with it all year.
- Lemon Blueberry Delight: Add 2 tablespoons fresh lemon juice and extra zest to the cream cheese layer for a bright, tart twist.
- Mixed Berry Delight: Use a combination of blueberry and raspberry pie fillings, swirling them together gently on top.
- Gluten-Free Version: Use gluten-free graham crackers or gluten-free shortbread cookies for the crust.
- Lightened-Up Version: Use Neufchâtel cream cheese, lighter whipped topping, and reduce the powdered sugar by a couple of tablespoons.
- Nutty Crust: Replace ½ cup of the graham crumbs with finely chopped pecans or walnuts for a more complex, toasty flavor.
- Chocolate-Blueberry Layered Dessert: Add a thin layer of melted dark chocolate over the crust (let it harden) before adding the cream cheese layer for a subtle chocolate crunch.
Storage & Make-Ahead Tips
One of my favorite things about this no bake blueberry dessert is how well it holds up.
-
Refrigerator:
Store covered in the fridge for up to 4 days. The crust stays fairly firm, and the flavors deepen over time. -
Freezer:
You can freeze this blueberry whipped topping dessert for up to 1 month. For best results, chill it first so it firms up, then wrap in two layers of plastic plus foil. Thaw overnight in the fridge before serving. -
Make-Ahead:
This is ideal as a make-ahead dessert. Prepare the full blueberry delight recipe a day before your event and keep it chilled. Add fresh berry garnish right before serving for the best look.
No reheating needed—this is meant to be served cold, straight from the fridge. On a hot July day, that’s half the charm.
Notes from My Kitchen (Little Things That Matter)
-
Softening Cream Cheese:
Don’t rush this step. Cold cream cheese will give you lumpy filling. I set mine out for at least 45–60 minutes. If I forget, I cut it into cubes to speed things up. -
Crust Firmness:
If your kitchen is very warm or humid, you can bake the crust at 350°F for 8 minutes, then cool completely before adding the filling. It’s still mostly a no-bake blueberry dessert, but the crust gets extra sturdy. -
Sweetness Level:
If you’re sensitive to sweet desserts, reduce the powdered sugar in the cream cheese layer to ¾ cup. The blueberry pie filling is already quite sweet. -
Homemade Pie Filling:
When I have fresh summer blueberries on the counter, I like to cook up a quick blueberry pie filling with berries, sugar, lemon, and cornstarch. It gives a more “real berry” flavor and beautiful deep color. -
Serving Neat Squares:
For clean slices, chill the dessert overnight and use a sharp knife wiped clean between cuts. A little patience here makes the layered blueberry dessert look bakery-worthy. -
Pan Size:
For a thicker dessert, you can make this in a smaller 9×9-inch pan. The layers will be taller and a little more dramatic—just know you’ll have fewer servings.
If you’re a planner like me, you’ll appreciate that this recipe plays very nicely with your schedule. The hardest part is waiting for it to chill.
FAQs About This Blueberry Delight Recipe
1. Can I make this Blueberry Delight Recipe without whipped topping like Cool Whip?
Yes. Use heavy whipping cream as written in the recipe. Just be sure the cream is cold and beat it until medium peaks form so it holds its shape.
2. Can I use fresh blueberries instead of pie filling?
Yes, but you’ll want to cook them briefly with sugar, lemon juice, and a little cornstarch to create a sauce; plain fresh berries alone won’t give that glossy, set topping you expect from a blueberry dessert recipe like this.
3. How long does this chilled blueberry dessert need to set before serving?
It needs at least 4 hours in the fridge, but overnight is best for clean slices and fully set layers.
4. My cream cheese layer turned lumpy—what went wrong?
Usually the cream cheese was too cold, or the powdered sugar went in too fast. Beat the cream cheese until very smooth first, then add the sugar slowly, and keep beating until it’s silky.
5. Can I swap the graham cracker crust for something else?
Absolutely. Vanilla wafers, digestive biscuits, or crushed shortbread cookies all make a delicious base for this layered blueberry dessert.
6. Is this an easy blueberry delight for beginners?
Yes. The steps are straightforward, and even if your layers aren’t picture-perfect, the flavor is still wonderful. It’s very forgiving, which makes it great for newer bakers.
7. Can I make this as individual servings instead of in a big pan?
Yes, you can layer everything in small dessert cups or mason jars. It’s adorable for parties and baby showers, and people love having their own little blueberry cream cheese dessert.
8. How can I make this less rich but still creamy?
Use Neufchâtel cream cheese, a lighter whipped topping, and swap part of the heavy cream for plain Greek yogurt. You’ll still get that creamy blueberry dessert feel, just a bit lighter.
Wrapping It Up (And Serving It Cold!)
This Blueberry Delight Recipe is everything I love in a dessert: creamy, cool, easy to prepare, and always a hit with family and friends. It’s the kind of no bake blueberry dessert that feels nostalgic and comforting, but still special enough for holidays and celebrations.
If you try this layered blueberry dessert, let me know how it turns out—leave a comment with your tweaks, your family’s reaction, or what you served it with. And if you’re as blueberry-obsessed as I am, you might also enjoy trying a lemon blueberry poke cake or blueberry cheesecake bars next time you’re in a baking mood.
Blueberry Delight
Ingredients
- 2 cups graham cracker crumbs about 16 full sheets; use honey graham crackers
- 1/2 cup unsalted butter melted; salted butter also works
- 3 tablespoons granulated sugar
- 1/8 teaspoon fine sea salt for the crust
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract for cream cheese layer
- 1 cup heavy whipping cream cold; or 1 1/2 cups thawed whipped topping
- salt pinch, for cream cheese layer
- 21 ounces blueberry pie filling 1 large can; or about 2 1/2 cups homemade
- 1/2 teaspoon lemon zest optional, stirred into blueberry topping
- 1 1/4 cups heavy whipping cream cold, for whipped topping layer; or 2 cups whipped topping, thawed
- 2 tablespoons powdered sugar for whipped topping layer
- 1/2 teaspoon vanilla extract for whipped topping layer
- fresh blueberries optional, for garnish
- lemon zest curls optional, for garnish
- crushed graham crackers or shortbread cookie crumbs optional, for garnish
- powdered sugar optional, for light dusting before serving
Instructions
- Lightly spray a 9x13-inch baking dish with nonstick spray or brush with a thin layer of melted butter. For very clean edges, line with parchment paper, leaving some overhang on the long sides as handles.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix with a fork until the crumbs are evenly coated and the mixture resembles damp sand. It should clump when squeezed; if too dry, add about 1 tablespoon more melted butter.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons granulated sugar, 1/8 teaspoon fine sea salt
- Pour the crumb mixture into the prepared pan. Spread evenly and press firmly using your fingers or the bottom of a measuring cup or glass, making sure to press well into the corners. Refrigerate for at least 20–30 minutes to firm up while you prepare the cream cheese layer.
- In a clean, cold bowl, beat 1 cup cold heavy whipping cream with a hand mixer on medium-high speed until medium peaks form—soft but holding their shape on the beaters. Do not overbeat. Refrigerate the whipped cream until ready to fold into the cream cheese mixture. If using whipped topping instead, simply measure 1 1/2 cups and keep chilled.1 cup heavy whipping cream
- In a large bowl, beat the softened cream cheese on medium speed until smooth and fluffy, 1–2 minutes, scraping down the bowl as needed. Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low to combine, then on medium until very smooth and creamy with no lumps.8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, salt
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two or three additions. Use light, sweeping motions to keep the mixture airy. Fold just until smooth and uniform.
- Remove the chilled crust from the refrigerator. Drop spoonfuls of the cream cheese mixture over the crust, then gently spread into an even layer with an offset spatula or the back of a spoon, taking care not to disturb the crust. Chill for 20–30 minutes to let this layer firm slightly.
- In a small bowl, gently stir the blueberry pie filling to loosen it. If using, fold in the lemon zest. Spoon the blueberry filling over the cream cheese layer in small dollops, then carefully spread into an even layer without disturbing the cream layer too much.21 ounces blueberry pie filling, 1/2 teaspoon lemon zest
- In a cold bowl, beat 1 1/4 cups heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until medium-firm peaks form—thick and billowy but not grainy. If using whipped topping, gently fold in the powdered sugar and vanilla to flavor it slightly.1 1/4 cups heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Gently spread the whipped cream mixture over the blueberry layer, making soft swoops or smoothing it flat as desired. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until the layers are fully set.
- Just before serving, garnish the top with fresh blueberries, lemon zest curls, and/or crushed graham crackers or shortbread crumbs. Dust lightly with powdered sugar if desired. Slice into squares and serve chilled.fresh blueberries, lemon zest curls, crushed graham crackers or shortbread cookie crumbs, powdered sugar
