Description
A no-bake layered dessert with tangy lemon cream cheese filling, homemade blueberry compote, and graham crackers that soften into cake-like layers after chilling.
Ingredients
Blueberry Compote:
2½ cups fresh blueberries (plus ½ cup for garnish)
3 tablespoons granulated sugar
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
1 tablespoon warm water
1 teaspoon lemon zest
Lemon Cream Filling:
8 ounces full-fat cream cheese, at room temperature
1 (3.4-ounce) box instant lemon pudding mix
1 cup cold whole milk
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Whipped Cream:
2 cups cold heavy whipping cream
3 tablespoons powdered sugar
Assembly:
About 14 full graham cracker sheets (approximately 2 sleeves)
Instructions
1. Make the compote: Whisk cornstarch, 2 teaspoons lemon juice, and warm water in a small bowl. Combine blueberries and granulated sugar in a saucepan over medium heat. Cook 3 minutes, stirring, until berries burst. Stir in cornstarch mixture and cook 2 more minutes until thickened. Remove from heat, add 1 teaspoon lemon zest, and cool completely.
2. Whip the cream: Beat cold heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer to a bowl and refrigerate.
3. Make the filling: Beat cream cheese until smooth. Add pudding mix, milk, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Beat 2 minutes until thickened. Fold in half the whipped cream with a spatula.
4. Layer: Line a 9×13-inch pan with graham crackers. Spread one-third of the filling. Add half the compote in dollops and spread gently. Repeat with crackers, filling, and remaining compote. Finish with crackers, remaining filling, and reserved whipped cream.
5. Chill: Cover with plastic wrap and refrigerate at least 6 hours or overnight.
6. Garnish: Top with fresh blueberries and lemon zest. Slice and serve cold.
Notes
Cool the compote fully before layering to prevent melting the cream filling.
Overnight chilling produces the best texture and cleanest slices.
Break graham crackers to fill all gaps for even layers.
Storage: Refrigerate covered up to 3 days.
Freezing: Wrap slices individually in plastic wrap, store in a freezer bag for up to 1 month. Thaw overnight in the refrigerator.
Serve cold — no reheating needed.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of a 9x13-inch pan)
- Calories: 310 kcal
- Sugar: 21g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg