Blueberry Delight (also called Blueberry Lush) is an easy, layered, no-fuss dessert featuring a graham cracker and pecan crust, a no-bake cheesecake layer, blueberry pie filling, and a whipped topping. It’s light, fruity, and perfect for summer with minimal baking required.
If you love both pie and cheesecake, this dessert brings them together beautifully in a simple four-layer bar that’s creamy, fruity, and crowd-pleasing.
This recipe goes by many names—Blueberry Delight, Blueberry Lush, Blueberry Dream, and Blueberry Bliss among them—but the result is the same: a dreamy, easy-to-make summer dessert you’ll want to add to your menu right away.
Blueberry Delight with Graham Cracker Crust
Blueberry Delight is nearly all no-bake; the only step that usually requires heat is baking the crust. If you prefer, you can chill or freeze the crust to avoid baking, though a baked crust will be firmer and hold up better when slicing.
The crust is the first layer and it’s a little different from a standard graham crust. Graham crackers are combined with pecans for a nutty, flavorful base. The crumbs are sweetened and held together with melted butter, then pressed into the pan to form a sturdy foundation.
The second layer is a simple no-bake cheesecake: room-temperature cream cheese beaten with powdered sugar, folded together with whipped topping, and spread over the cooled crust until smooth and even.
For the third layer, two cans of blueberry pie filling are dolloped over the cheesecake layer and smoothed into an even coating. The fruit filling brings bright, summery flavor and a glossy finish.
The final layer is whipped topping. Store-bought Cool Whip is convenient and works well, but you can substitute sweetened homemade whipped cream if you prefer.
Finish with a sprinkle of chopped pecans for texture, then refrigerate for at least two hours so the layers set. This dessert is ideal for making ahead—the longer it chills, the firmer and easier to slice it becomes.
Note that slices can shift a bit on the plate because of the fruit filling, so they may not always be perfectly neat, but the flavor more than makes up for that. This recipe is a dependable potluck or barbecue favorite and a great option when you want an easy, impressive dessert.
Enjoy making and sharing this blueberry treat with friends and family.
Blueberry Delight
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Ingredients
- 1 (140 g) sleeve graham crackers (9 sheets)
- 1 cup (112 g) pecans
- ½ cup (113 g) butter, melted (1 stick)
- 2 Tbsp granulated sugar
- 8 oz (226 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 16 oz (453 g) whipped topping (two 8oz tubs), thawed & divided
- 42 oz (1190 g) blueberry pie filling (two 21oz/595g cans)
- 2 Tbsp chopped pecans for garnish (optional)
Equipment
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Food processor or blender
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Spatula or offset spatula
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13×9-inch pan
Instructions
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Preheat oven to 350°F (if baking the crust).
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In a food processor or blender, pulse graham crackers and pecans to fine crumbs. Add melted butter and granulated sugar, pulse to combine, then press into the bottom of a 13×9-inch pan. Bake 8–10 minutes until the butter is absorbed and the crust looks set. Cool completely. For a no-bake option, chill the crust in the fridge for 1 hour or freeze for 30 minutes before proceeding.
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Beat cream cheese and powdered sugar with an electric mixer until smooth. Fold in one 8oz container of whipped topping until fully combined, then spread this mixture over the cooled crust.
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Gently spoon blueberry pie filling over the cream cheese layer and smooth to an even layer. Top with the remaining whipped topping and sprinkle with chopped pecans if desired.
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Cover and chill at least 2 hours or overnight. Cut into 15 pieces and keep leftovers refrigerated.
Notes
- NO-BAKE OPTION: If you skip baking the crust, chill the crust thoroughly before adding the layers, or chill the finished dessert at least 4 hours for best results.
- Light substitutions: Neufchâtel cheese and light whipped topping work well if you prefer a lower-fat option.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
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