Name: Best Ever Blueberry Delight
Prep time: 20 min
Cook time: 8 min
Total time: 4 h 28 min
Yield: 15
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (about 19-20 graham crackers); 2 Tbsp granulated sugar; 10 Tbsp salted butter, melted; 1 cup heavy cream; 8 ounces cream cheese, softened to room temperature; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1/2 cup granulated sugar; 2 Tbsp cornstarch; 2/3 cup orange juice; 2 cups blueberries, fresh or frozen; 1 1/2 cups heavy cream; 1/2 cup powdered sugar; 1 tsp vanilla extract

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Homemade blueberry pie filling with a hint of citrus makes this the best Blueberry Delight Recipe ever!

Sometimes called blueberry lush or blueberry yum yum, this fruity, creamy dessert is always a crowd pleaser!

slice of blueberry delight dessert on a square plate

I’m a big fan of any dessert with cream cheese, so I fell in love with this spectacular dessert after just one bite. I’ve tried a similar version with canned pie filling and Cool Whip, but this one is so much better.

Reasons to make this blueberry delight recipe:

Sweet blueberries in a homemade sauce take this classic recipe to the next level. Orange juice adds the best fresh flavor!
Whipping your own cream means you control the amount of sugar you add. I think Cool Whip is a little too sweet sometimes, and you can’t beat the flavor of real cream!
It makes an elegant presentation, but takes minimal effort.
With crunchy crust, creamy filling, and plump juicy berries, it’s a perfect trifecta of texture and flavor.
It’s cold and refreshing, making it an ideal treat on hot summer days.
It feeds a crowd, so it’s perfect for summer parties.

How to make blueberry delight dessert

CRUST – Stir together the graham cracker crumbs, sugar, and melted butter. Press into a 9×13″ pan. Bake at 375° for 8 minutes.
BLUEBERRY LAYER – Whisk the sugar, cornstarch, and orange juice together in a heavy saucepan until no lumps remain. Add the blueberries. Cook and stir for about 8-10 minutes over medium heat until the sauce is thick and clear. Cool in the refrigerator for at least 30-60 minutes, or cool in an ice bath.
CREAMY CREAM CHEESE LAYER – While the crust and blueberry sauce chill, beat the one cup of cream in a cold bowl until stiff peaks form. In another bowl, beat the cream cheese, confectioners’ sugar, and vanilla till smooth. Beat in about a half cup of the whipped cream, then fold in the rest.
Spread over the cooled crust with an offset spatula or the back of a spoon.
Next spread the blueberry filling over the cheesecake layer.
TOPPING – Beat the remaining cream until soft peaks form; add the powdered sugar and vanilla. Spread over the blueberry layer.
CHILL – Cover the dish and chill for at least 2 hours, but up to 24. In fact, it’s one of the best overnight desserts I’ve ever tried!
SERVE – Cut into squares and serve. If desired, garnish individual servings with whole fresh blueberries or a sprinkle of graham cracker crumbs, or both.

Leftover dessert can be stored in the refrigerator for 4-5 days. You can either cover the pan tightly with plastic wrap, or transfer slices to an airtight container.

You can also freeze for 2-3 months. Serve it frozen, or let it thaw slightly in the refrigerator. As it thaws, the crust gets soft, so I like it frozen. Extra refreshing!

Do I have to bake the crust?

No, that step is optional. Baking the crust does add a buttery, nutty flavor, but if you are in a hurry, or don’t want to heat up your oven, you can skip that step.

For a completely no-bake blueberry delight, simply press the graham cracker-butter mixture into the pan and chill it before adding the other layers.

PRO TIPS AND VARIATIONS:

For best results with whipped cream, first chill the bowl and beaters you will be using. Your cream will whip up faster and fluffier!
For a smooth and creamy texture, you must soften your cream cheese first!
If you don’t have a food processor, you can break the graham crackers into a large ziploc bag and crush them with a rolling pin.
Two cans of blueberry pie filling can be used in place of the homemade sauce.
Instead of the orange juice, you can use 1/2 cup water plus 2 tablespoons lemon juice in the blueberry sauce recipe.
You can use a 16 ounce tub of thawed Cool Whip in place of the heavy cream. Use just over a third of it in the filling, and the remaining Cool Whip for the topping.

MORE NO BAKE DESSERT RECIPES

Yield: 15 servings

Best Ever Blueberry Delight

Homemade blueberry sauce makes this the best blueberry delight recipe ever! It's pretty enough for a special occasion, but simple enough for any day.

Prep Time 20 minutes

Cook Time 8 minutes

Additional Time 4 hours

Total Time 4 hours 28 minutes

Ingredients

Crust:

2 cups graham cracker crumbs (about 19-20 graham crackers)
2 Tbsp granulated sugar
10 Tbsp salted butter, melted

First Layer:

1 cup heavy cream
8 ounces cream cheese, softened to room temperature
1 cup powdered sugar
1/2 tsp vanilla extract

Blueberry Filling:

1/2 cup granulated sugar
2 Tbsp cornstarch
2/3 cup orange juice
2 cups blueberries, fresh or frozen

Topping:

1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 375°. Place a glass or metal bowl and the beaters in the freezer. (It will help the cream whip faster and fluffier.)
Finely crush the graham crackers in a food processor. Transfer the crumbs to a medium bowl; stir in the sugar and melted butter.
Press into the bottom of a 13x9-inch baking pan. Bake at 375 degrees for 8 minutes. Place in the fridge while you prepare the filling.
For blueberry filling - Whisk together the sugar, cornstarch, and orange juice in a large saucepan. Add the blueberries. Cook and stir until the sauce is thick and clear, and some of the blueberries have burst. (about 8-10 minutes) Cool in the refrigerator for 30-60 minutes.
For the first layer, beat the cup of cream in the cold bowl until stiff peaks form; set aside. In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla at medium speed until very smooth. Beat in about a half cup of the whipped cream just to thin out the mixture. Fold in the rest of the whipped cream. Spread in an even layer over the chilled crust and place in the refrigerator.
When the blueberry pie filling is cool, spread it over the cream cheese layer.
For topping - Beat the cream in a cold bowl until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form. Spread over the blueberry layer.
Cover with plastic wrap and chill for at least 2 hours, overnight is fine.

Notes

-If desired, you can add a cup of finely chopped pecans and an additional 2 tablespoons of sugar to the crust.
-Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Serve frozen or thaw slightly in the fridge.

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How to Make the Best Blueberry Delight Recipe

Reasons to make this blueberry delight recipe: