Blueberry Lemon Delight

This blueberry lemon delight might be my new favorite summer dessert. Also known as a "lush", with layers of Graham cracker crust, lemon cheesecake, blueberry pie filling and whipped cream, it's a delight!

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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!

Blueberry Lemon Delight cut into pieces and on small plates with a larger baking dish of the dessert in the background.

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.

Ingredients on a counter in glass bowls - blueberries, water, sugar, cornstarch and a lemon.

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.

Blueberry compote in a saucepan on a turqoise trivet.

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.

Three ingredients on a countertop - graham cracker crumbs, butter and sugar.

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.

Graham cracker crumb crust pressed into the bottom of a glass square baking dish with a blue and white striped towel.

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. 

Ingredients on a countertop - cream, cream cheese, sugar, lemon and powdered sugar.

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. 

A glass mixing bowl with cream cheese filling and a red spatula, a square glass baking dish with graham cracker crust and a blue and white striped towel.

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.

A glass square baking dish with cheese cake filling spread into it, an offset spatula, a blue and white striped towel, an empty glass bowl and a red spatula. Blueberry lemon delight layers in a glass square baking dish. Blueberry lemon delight in a glass square baking dish with a stack of plates in the distance and blue and white towels and napkins.

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.

A piece of blueberry lemon delight on a white plate with more in the background.

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!

Blueberry Lemon Delight

  • Prep Time: 40 m
  • Total Time: 40 m
  • Servings:


Blueberry Layer:
  • cup water
  • ½ cup sugar
  • juice from ½ lemon
  • 3 cups blueberries
  • 2 1/2 tablespoons cornstarch
  • cups crushed graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter melted
Lemon Cheesecake Filling:
  • 2 cups heavy cream
  • ¼ cup sugar
  • 12 ounces cream cheese softened
  • 1 cup powdered sugar
  • zest of 2 lemons
  • juice of 1 lemon


  1. Combine the water, lemon juice and sugar in a medium saucepan, stirring well. Add the blueberries and turn the heat on to medium to bring the mixture to a boil. Lower the heat and simmer the blueberries for 7-8 minutes until they start to burst. Combine the cornstarch with 1 1/2 tablespoons of water and stir it into the blueberry mixture. Raise the heat and bring to a boil. Once the mixture boils and thickens, remove the pan from the heat to cool.

  2. Make the crust by combining the graham cracker crumbs, sugar and melted butter in a small bowl. Press the mixture into the bottom of an 8-inch square baking dish. Refrigerate the crust while you make the cheesecake layer.
  3. Beat the heavy cream and sugar together until the cream reaches stiff peak stage (do not overbeat or it will become grainy).
  4. In a separate bowl, whip the cream cheese with an electric mixer until smooth. Add the powdered sugar, lemon zest and lemon juice and mix until smooth and fluffy. Fold in 1 cup of the whipped cream. Spread the mixture evenly over the graham cracker crust.
  5. Spoon the cooled blueberry filling evenly over the cheesecake layer. Gently spread the remaining whipped cream over the blueberry layer. Use an offset spatula to smooth out the whipped cream or the back of a spoon to form swirls in the whipped cream.
  6. Cover with plastic wrap and chill in the refrigerator for at least 6 hours.
  7. Before serving, garnish the top of the blueberry lemon delight with a few more blueberries and a few slices of lemon if desired. Then, cut the blueberry lemon delight into squares and serve chilled.
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Comments (35)Post a Reply

  1. 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….

    1. 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!

  2. The top layer is just whipped cream? It looks like there are cheesecake layers above and below the blueberries in the (gorgeous) pictures.

  3. This dessert looks delicious! I have plenty of blueberries, but I avoid recipes with heavy cream. Can you suggest a substitution?

    1. 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.

  4. Hi Meredith
    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!

    1. 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.

  5. Meredith,

    I am looking forward to making this recipe this weekend and I am so happy not to turn on the oven.

    Thank you!

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 5 stars
    The Blueberry Lemon Delight, was easy to make and it was delicious as well. My guests loved it. It’s definitely a keeper. Thanks !

  9. Yum! Yum! This is delicious! I made mine in individual dishes and really enjoyed it. It was a fun recipe! Thanks!!

  10. 5 stars
    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.

  11. 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.

  12. 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.

  13. 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. <=]

    1. 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.

  14. 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!

  15. Hi Meredith. How would I adapt this into a 9×13 pan? Large family so would I double everything? Thx for any info !!

    1. 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.

  16. How far in advance can this be made? We are meeting some friends out of town and want to bring this delish desert.

    1. You can make this recipe the day before, just leave off the garnish until you are ready to serve. Have fun and enjoy!

  17. 5 stars
    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!

    1. 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.

  18. 5 stars
    Just finished making the blueberry lush for “Pizza Night Dessert” tomorrow night. Looks great…Although there is more blueberry than your picture showed. In the fridge now! Hope everyone likes it!

    1. You could make it in a springform pan, but you would have to serve it in that pan as well. It’s not the sort of dessert that would be u-nmoldable from a springform.

  19. 4 stars
    I’m not a big fan of graham cracker crusts. Can I use a dough crust instead or even leave the crust out? Love your pooches!

    1. Sure. You could use any crushed up cookie as a crust, or you could bake a cookie crust into the bottom of the pan first if you like.

  20. I made this and couldn’t get the blueberry mixture to thicken in the time advised on the recipe. It took much longer. Hopefully it won’t be too runny.

  21. 5 stars
    I made this recipe for Easter dessert and everyone loved it. They are already asking me to make it again. I had some guests that do not eat gluten so I used a pecan nut crust and it worked just fine.
    Thank you, Meredith, this dessert is just luscious!

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