What is a “lush”?
Lush is an interesting word. It can refer to vegetation growing luxuriantly, or it could refer to something that is very rich and providing sensory pleasure, or it can refer to someone who drinks too much. And then, it also refers to a no-bake dessert made with layers of Graham cracker crust, cheesecake, pie filling, and whipped cream. This version of the dessert made with homemade blueberry pie filling and fresh whipped cream is truly delightful, so I decided to call my version a Blueberry Lemon Delight to avoid all possible confusion!
How to Make Blueberry Lemon Delight
I also decided to label this recipe a no bake dessert, although that is cheating just a little. On the whole, the dish does not need baking, but there is a little stovetop work that is required to make the blueberry layer. It only takes about 10 minutes, however, and if you don’t have access to a stovetop, you could substitute blueberry pie filling (although it won’t be as tasty as making it yourself). Once you’ve made the blueberry layer, you make the remaining components – whip some cream, beat together a cheesecake batter and make a Graham cracker crust – and then just layer them together and chill. It’s super easy and a great make-ahead dessert.
Blueberry Pie Filling
The blueberry pie filling is a quick throw-together. Water, sugar, lemon juice and blueberries get tossed into a saucepan and boiled until the blueberries burst. Then, stir in a cornstarch slurry (just cornstarch and a little water) to thicken the mix and you’re done. BUT, do be sure to let the filling cool before assembling the dessert. It doesn’t have to be cold, but cool to the touch is best.
Fresh or Frozen Blueberries
If you can’t find fresh blueberries, feel free to use frozen blueberries. No need to defrost them since they’ll defrost pretty immediately in the saucepan. Frozen blueberries will produce more liquid than fresh, so you might need to add a little more cornstarch at the end. Start with 2½ tablespoons and be ready to add a little more if needed. The blueberry pie filling should be thick enough that when cooled in a shallow pan, you could draw a pathway through it with a spatula without the blueberry oozing in to fill the path. It should be a little thicker than a blueberry compote.
Graham Cracker Crust
The crust layer of the blueberry lemon delight is your basic Graham cracker cheesecake crust. It’s easiest made with store-bought graham cracker crumbs, but you could also put whole Graham crackers into a food processor and make your own crumbs. Then, just combine the crumbs with sugar and melted butter and press it into your dessert pan.
Pick the Right Dish
This recipe calls for an 8-inch square baking dish. You could use any square pan whether it be ceramic or metal, but it’s especially nice to use a glass baking dish so that you can see the layers. Blueberry Lemon Delight a fun casual dessert and it doesn’t call for your best serving dish. No baking dish? No problem! You can also make individual delights using ramekins or small glass bowls.
No Bake Cheesecake Layer
The no-bake cheesecake layer is very much like your regular cheesecake batter but it doesn’t include eggs. Just beat the cream cheese, sugar, lemon zest and juice together and then fold in one cup of whipped cream to lighten it a little. You’ll find this step much easier if you let the cream cheese come to room temperature before you start.
Layering Blueberry Lemon Delight
Before you start layering the dessert together, make sure you have a spot in your refrigerator for the dish. It’s a great idea to chill the dessert while you prepare each layer. For example, make the Graham cracker crust and pop it in the refrigerator while you whip the heavy cream and beat the cheesecake layer together. Add the cheesecake layer to the crust, smooth it out and put it back into the refrigerator while you let the blueberry pie filling cool. Spoon the blueberry pie filling onto the cheesecake layer, spread it out carefully, and again, chill the dish before putting the whipped cream on top. And so on. Have that spot for the dessert reserved in the refrigerator right from the start.
Make Ahead Blueberry Lush
Once all the layers are together, this dessert will need to chill to set together. That will take you at least 6 hours or so, but overnight is perfect. Blueberry Lemon Delight is definitely a make-ahead dessert.
How to Serve Blueberry Delight
The finished Blueberry Lemon Delight does have some structure, but don’t expect to cut it into pristine squares. This is the sort of dessert that won’t necessarily sit pretty on a plate, but embrace its recklessness. It won’t last long on those little plates anyway!
Comments (28)Post a Reply
I am definitely going to try this and the layers look awesome to eat and nibble on as you go…Hugs, Di
Is there any way u can get blueberry filling without the blueberries in it…. my daughter and I can’t have blueberries or anything with seeds … nuts … corn … strawberries etc things like that….
Anything that is the jelly form….
so my question is
Would blueberry jelly work for this…
I know not the same….
Hi Carole. You could try blueberry jelly. Pop it in the pan with lemon juice and ½ cup of water. Then, check the consistency and add only as much slurry (cornstarch and water) until it is thick enough. If you pour the filling into a shallow dish to cool, you should be able to draw a spatula through the center and make a path that doesn’t get filled back in. Best of luck!
The top layer is just whipped cream? It looks like there are cheesecake layers above and below the blueberries in the (gorgeous) pictures.
Thanks, Ellen. Yes – the top layer is just whipped cream.
This dessert looks delicious! I have plenty of blueberries, but I avoid recipes with heavy cream. Can you suggest a substitution?
Hi Virginia. Well, you do need a cup of whipped cream in the cream cheese filling, but you could always omit the whipped cream on the top. You could use a dairy substitute whipped cream such as Cool Whip or Dream Whip. It would alter the taste slightly, but if you use those products then you should like the end result.
Is there anyway you could use whip topping instead of whip cream. My adult son cannot have dairy. Love blueberries and would love to make this. Living in Texas with 100 degree days, this would be a delightful dessert. Have watched you through all your years @ qvc, so glad you have this web sight, Thank You. Love your furry kids photos!
Hi June. You can use whatever you like on the top of the dessert. If you can’t have dairy, a non-dairy alternative is perfect.
I am looking forward to making this recipe this weekend and I am so happy not to turn on the oven.
I made this yesterday. It is delightfully refreshing and yummy!
I made this yesterday for friends coming over after we had gone out to dinner. Everyone thought it was excellent…not a heavy dessert after a heavy meal. It wasn’t that difficult and it looked great on a plate and tasted every bit as good. Thank you!
I have a huge lemon tree, so always looking for ways to use lemons. This was delicious, my significant other loved it. As I freeze my lemon juice, would have been nice having a measurement for the amount of lemon juice (i.e. quarter cup?). I also did a mixed berry compote, as that’s what I had to use up. I froze mine, and whenever we want a slice, we just thaw it a bit, slice off what we want, then back in the freezer it goes.
The Blueberry Lemon Delight, was easy to make and it was delicious as well. My guests loved it. It’s definitely a keeper. Thanks !
Yum! Yum! This is delicious! I made mine in individual dishes and really enjoyed it. It was a fun recipe! Thanks!!
This was a major hit with my family. By eliminating the whipped cream topping, I could refrigerate the dessert until we were ready to eat, since all of it could not to eaten in one sitting. A whipped cream topping and some fresh berries were added when dessert was served.
I, also, passed this recipe on to friends who loved the summery, fresh dessert.
Excellent dessert. Great to serve for company. Enjoyed this refreshing dessert so much. I love the recipes you post online. I have tried many of them and have not found one I didn’t like.
Love! Love! Love this dish. Blueberries aren’t even my favorite berry, but they rock in this recipe. Thank you. My guests loved it, too.
I used cool whip and blueberry pie filling. It came out great!
Hi, Meredith! If I wanted to make a strawberry version of this recipe, what adjustments would need to be made for the amount of berries and/or sugar? And would you recommend changes to anything else in the recipe? Thanks in advance…
P.S. I’m also probably going to double the recipe, so if there’s anything I should keep in mind when doing that, let me know. <=]
Hi Lori. I haven’t tested it with strawberries, but if you wanted to give it a try, go for it! I would just use equivalent measurements for the berries. The sugar should always be adjusted to suit the ripeness of your particular berries, so give it a taste.
I made the blueberry lemon lush recipe last summer 2020 and again this summer, 2021. Everyone loves it! It will definitely be in my summer rotation for delicious cool desserts! Thank you Meredith!
Hi Meredith. How would I adapt this into a 9×13 pan? Large family so would I double everything? Thx for any info !!
Hi Gloria, you most likely could fit a double batch of the ingredients in a 9×13-inch pan. Some of the top whipped cream layer might be piled high over the dish but it should all fit.
How far in advance can this be made? We are meeting some friends out of town and want to bring this delish desert.
You can make this recipe the day before, just leave off the garnish until you are ready to serve. Have fun and enjoy!
This was delicious! My only problem was with the cornstarch slurry. It got lumpy in the blueberry sauce so I had to remove the lumps. Next time I’ll try using more water than indicated in the directions. But this was a great dish that went over well with my guests. Thanks!
Glad you all enjoyed the dessert. If you add more water, the blueberry mixture may not set up enough. When adding a slurry, make sure you completely dissolve the cornstarch in cold water before adding it to the pot. Mix it into a paste first and then add it to the pot. Bring the mixture just to a boil to thicken it and then remove from the heat.