Sugar-Free Lemon Blueberry Delight
A creamy no-bake summer dessert with a buttery graham-style crust, lemon cheesecake layer, and sweet blueberry topping—made with healthy sugar-free alternatives for a light, refreshing finish.
Ingredients
Crust (Sugar-Free)
12 whole graham crackers (use sugar-free if available)
2 tbsp monk fruit sweetener (granulated)
8 tbsp butter, melted
Lemon Cheesecake Layer (Sugar-Free)
1 box (3.4 oz) instant lemon pudding mix, sugar-free
1 1/2 cups half and half
8 oz cream cheese, softened
1/2 cup powdered monk fruit sweetener
8 oz whipped topping, thawed
Blueberry Layer (Sugar-Free)
1 can (21 oz) blueberry pie filling, sugar-free
8 oz whipped topping, thawed
Steps to Create
Make the crust
Place the graham crackers and monk fruit sweetener into a food processor and pulse until fine crumbs form.
Slowly pour in the melted butter and process until all crumbs are coated.
Firmly press the crumb mixture into the bottom of a 9×13 baking pan.
Freeze for 20 minutes.
Make the lemon cheesecake layer
In a medium bowl, whisk together the lemon pudding mix and half and half until combined and slightly thickened.
Let it sit for 5 minutes to thicken more.
In a separate large bowl, beat the cream cheese and powdered monk fruit sweetener until smooth.
Add the thickened pudding and blend on low speed until combined.
Fold in the whipped topping until fluffy.
Spread evenly over the chilled crust.
Add the blueberry layer
Spoon the blueberry pie filling over the lemon layer and spread gently.
Top with the remaining whipped topping.
Chill
Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight for best texture.
Serve chilled.
Tips & Tricks
Chill overnight for cleaner slices and firmer layers.
Use sugar-free pudding and sugar-free pie filling to keep the dessert fully sugar-free.
Garnish with fresh blueberries or lemon slices just before serving.
For a firmer crust, press it down well with the bottom of a measuring cup.
Store leftovers in the refrigerator for up to 4 days.
Nutritional Info (per serving, 12 servings)
Calories: 220
Carbohydrates: 18g
Protein: 3g
Fat: 11g
Fiber: 1g
Sugar: 4g
Net Carbs: 17g
