Whether you call this a Blueberry Delight or a Blueberry Lush, you're going to LOVE this easy no-bake dessert that's perfect for summer! Just a few simple ingredients, a few steps, and you have the tastiest, most decadent dessert that tastes like a million bucks but takes very little work!

Blueberry Delight - easy no-bake dessert

Blueberry delight is a layered dessert that features an easy no-bake graham cracker crust, a creamy cheesecake layer, a stunning blueberry pie filling layer, and decadent whipped cream on top.

The name of the dessert really describes it perfectly. It tastes delightful. It's almost like a blueberry trifle, but not as fluffy.

It might not be the healthiest dessert recipe, but it doesn't feel heavy when you are eating.... Which can be a dangerous combination. 😉

And can we just talk about how amazing the combination of blueberry pie, cheesecake, and whipped cream is??

Another no-bake blueberry dessert to try: Blueberry Cheesecake Ice Cream

More no-bake summer desserts: Banana Pudding with Vanilla Wafers

You're going to absolutely LOVE this dessert if you:

Love no-bake desserts perfect for potlucks, parties, and summer in general
Love cheesecakes and all things creamy
Need a socially acceptable way to eat lots of whipped cream (umm that's why I love this!)
Love gorgeous, layered desserts
Want an easy no-fuss dessert recipe that doesn't require heating up the house, perfect measurements, or attention to detail

Related recipe: Cheesecake with Kiwi Topping

Related recipe: No-bake key lime pie cheesecake dip

Ready to get started? Here's what you need:

Ingredients:

2 cups heavy whipping cream (also known as double cream)
1 8-oz bar cream cheese, softened to room temperature (but it's totally OK if you forget to soften it!)
1 (21-oz) can blueberry pie filling (that's about 2.5 cups)
½ cup + 2 tablespoons powdered sugar (aka confectioner's sugar), divided
1 sleeve graham crackers (that's 9 double crackers, or 18 squares)
1 cup pecans
8 tablespoons butter (1 stick), melted
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean powder, if you want to be fancy), divided
Optional: pinch of salt
Optional: zest of 1 lemon + 1 teaspoon lemon juice

Related recipe: Pumpkin Spice Whipped Cottage Cheese

Ingredient and recipe tips:

→ Add some lemon: You can add some lemon zest and a couple of teaspoons of lemon juice to the cream cheese layer, if you like. The lemony flavor goes great with blueberry pie filling!

→ Make it with cherries: Use cherry pie filling instead of blueberry pie to try a different variety! Or try an extra tall delight with both cherry and blueberry filling for a fun Red, White, and Blue dessert! Just double the cream cheese filling amount so you can add an extra layer.

→ Save some time:

Use a store-bought graham cracker pie crust, and just layer the ingredients in the circle crust, instead of making your own crust!
Use store-bought whipped cream or whipped topping instead of heavy cream, and reduce the sugar. I'll show you how below.

Related recipe: Instant Pot Crème Brulee Cheesecake

Equipment needed:

A small food processor
A mixer (a stand mixer really helps with this recipe, and there are so many great inexpensive options!)
An 8x8 inch inch baking dish (I love a clear glass pan for this, so you can see the gorgeous layers, plus it has a lid for storage)
A silicone spatula (actually, having 2 really helps!)
Refrigerator space to let this dessert cool and set

Related recipe: Mango Whipped Cottage Cheese

Instructions:

This might feel like a lot of different directions, but just read through it and you will see how easy it is. You basically make this dessert in 3 basic steps: (1) Make the crust, (2) make the whipped cream, (3) make the cream cheese layer and assemble.

Try this other EASY no-bake-dessert: Canned Biscuit Donuts

Make the crust:

Step 1: In a food processor, combine the graham crackers and pecans, and process for a minute or two until completely pulverized into crumbs.

Pro tip: Save half of one graham cracker for a crumb topping for serving!

Step 2: Melt the butter, add it to the crumb mixture, and process until mostly combined. Give it a taste, and add a tablespoon or two of sugar, if you prefer it sweeter. I find the sweetness of graham crackers to be enough! Add a pinch of salt, if you like the sweet & salty thing. Pulse to completely combine the butter (and sugar and salt, if using)

Related recipe: Chocolate Hummus

Step 3: Transfer the mixture to an 8x8 inch dish and use a spatula to press it into a crust. Refrigerate while preparing the rest of the layers.

Related recipe: Blueberry Crisp

Make the whipped cream:

In a stand mixer, combine 2 cups heavy cream, 2 tablespoons powdered sugar, and a teaspoon of vanilla extract. Mix until the mixture turns into whipped cream. Be careful not to overwhip and turn it into butter!

If using store-bought whipped cream or whipped topping, you'll need about 2 - 2.5 cups of whipped topping.

Related recipe: No-Bake Blueberry Pie

Make the cream cheese layer:

Step 1: In a stand mixer, combine the cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract, and beat until soft and creamy. Add lemon zest and lemon juice here, if you want some lemony flavor.

Step 2: Fold in about a third of the the whipped cream. Reserve the rest of the top layer! No need to be super exact about this.

Pro tip: "Fold in" means gently stir together until well combined, taking care not to overmix and deflate the light and airy whipped cream.

Related recipe: Whipped Pumpkin Spice Coffee

Assemble, chill, and serve the blueberry delight:

Step 1: Remove the crust from the fridge. Spread the cream cheese layer on top of the crust. Rinse your spatula, or grab a new spatula.

Step 2: Use a spoon to carefully place dollops of blueberry pie filling all over the top of the cream cheese layer. Gently spread the blueberry all around, taking care not to mix up the cream cheese layer with the blueberry layer. Rinse your spatula.

Step 3: Use a spoon to add dollops of whipped cream over the blueberry pie filling, and carefully mix to spread the whipped cream around.

Step 4: Place in the fridge to cool for at least 4 hours or up to 48 hours.

Step 5: Before serving, crush ½ graham cracker and sprinkle the crumbs on top of the whipped cream, or add some chopped pecans or fresh blueberries on top.

Step 6: To serve, carefully slice the blueberry delight into 9 or 16 squares, making sure that the knife cuts all the way through the graham cracker crust.

I 100% admit that getting the first piece out is super messy. There's just no good way to get into the pan without breaking at least one of those perfectly layered squares! Luckily, the combination of blueberry pie filling, cheesecake layer, and whipped cream tastes AMAZING whether it's layered perfectly and Pinterest-worthy, or a little mushed together.

Just serve yourself the messy piece, and reserve the little squares for your guests. 🙂

Looking for fresh blueberry recipes? Try this Blueberry Baguette French Toast!

If you make this blueberry dessert, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Other desserts you will love:

Whipped chocolate coffee
Easter egg nests
Dulce de leche wafer cake (3-ingredient, no-bake layered cake that serves a crowd!)
Dragon fruit whipped cottage cheese
Two ingredient pumpkin muffins (hey, I'm all about easy)
Papaya shake
Mulberry puff pastry danishes
Pineapple and mango puff pastry (soo easy!)

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Serving of blueberry delight on a plate.

Print Recipe

4.92 from 12 votes

Blueberry Delight

An easy, no-bake blueberry dessert: this layered Blueberry Delight is a favorite summer dessert that is super easy to make!

Prep Time30

Refrigeration time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: squares

Author: Kate

Ingredients

2 cups heavy whipping cream - (also known as double cream)
8 oz cream cheese - (1 block) softened to room temperature
21 oz blueberry pie filling - (1 large can, or about 2-2.5 cups)
½ cup + 2 tablespoons powdered sugar - (aka confectioner's sugar), divided
1 sleeve graham crackers - (that's 9 double crackers, or 18 squares)
1 cup pecans
8 tablespoons butter - (1 stick), melted
2 teaspoons vanilla extract - (or vanilla bean powder, if you want to be fancy), divided
Optional: pinch of salt
Optional: 1 teaspoon each lemon zest and lemon juice

Special equipment

Small food processor
Stand mixer
8x8 inch pan
Silicone spatula
Refrigerator space to let this dessert cool and set

Instructions

Make the crust:

In a food processor, combine the graham crackers and pecans, and process for a minute or two until completely pulverized into crumbs. Tip: Save half of one graham cracker for a crumb topping for serving!
Melt the butter, add it to the crumb mixture, and process until mostly combined. Taste the mixture and add a tablespoon or two of sugar, if you prefer it sweeter, or a pinch of salt, if you like. Pulse to completely combine the butter.
Transfer the mixture to an 8x8 inch dish and use a spatula to press it into a crust. Refrigerate while preparing the rest of the layers.

Make the whipped cream:

In a stand mixer, combine 2 cups heavy cream, 2 tablespoons powdered sugar, and a teaspoon of vanilla extract. Mix on the medium setting until the mixture turns into whipped cream. Be careful not to overwhip and turn it into butter! Set aside to another bowl.

Make the cream cheese layer:

In the same stand mixer (no need to clean it), combine the cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract, and beat until soft and creamy. Add lemon zest and lemon juice here, if you want some lemony flavor.
Fold in about a third of the the whipped cream. Reserve the rest for later! No need to be super exact about this. ("Fold in" means gently stir together until well combined, taking care not to overmix and deflate the light and airy whipped cream.)

Assemble, chill, and serve the blueberry delight:

Remove the crust from the fridge. Spread the cream cheese layer on top of the crust. Rinse your spatula, or grab a new spatula.
Use a spoon to carefully place dollops of blueberry pie filling all over the top of the cream cheese layer. Gently spread the blueberry all around, taking care not to mix up the cream cheese layer with the blueberry layer. Rinse your spatula.
Use a spoon to add dollops of whipped cream over the blueberry pie filling, and carefully mix to spread the whipped cream around.
Place in the fridge to cool for at least 4 hours or up to 48 hours.
Before serving, crush ½ graham cracker and sprinkle the crumbs on top of the whipped cream, or add some chopped pecans or fresh blueberries on top. To serve, carefully slice the blueberry delight into 9 or 16 squares, making sure that the knife cuts all the way through the graham cracker crust.

Notes

An 8x8 glass dish is best for this recipe because you can see all the layers in it. This one has a lid for storage!
Add some lemon: You can add some lemon zest and a couple of teaspoons of lemon juice to the cream cheese layer, if you like. The lemony flavor goes great with blueberry pie filling!
Make it with cherries: Use cherry pie filling instead of blueberry pie to try a different variety! Or try an extra tall delight with both cherry and blueberry filling for a fun Red White and Blue dessert! Just double the cream cheese filling amount so you can add an extra layer.
Time-saving tips:
- Use a store-bought graham cracker pie crust, and just layer the ingredients in the circle crust, instead of making your own crust!
- If using store-bought whipped cream or whipped topping, you'll need about 2 - 2.5 cups of whipped topping.
The nutrition facts are estimated assuming 16 servings.

Nutrition

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.