Blueberry Lemon Chiffon Dessert Bars (Easy No-Bake Dessert)

Looking for an easy, no-bake dessert that will quickly become a family favorite? This is the one! I guarantee you that everyone who tries these lemon blueberry bars will absolutely love them.

This light, fluffy treat combines the tangy brightness of lemons with a sweet burst of juicy blueberries for the ultimate palate pleaser. Even better, these bars are incredibly simple to make and require no baking whatsoever.

They’re perfect for busy families, as they can easily be whipped up in just a few minutes and enjoyed by all.

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While you can make these lemon blueberry bars using frozen berries or berries from the grocery store, I have a soft spot in my heart for making them with freshly picked blueberries.

There’s something incredibly rewarding about filling a bucket with fresh, juicy blueberries. My family loves visiting pick-your-own farms nearby, where we can get a pound of blueberries for just $4.

There’s something so satisfying about filling up a bucket full of fresh, juicy blueberries and, of course, popping a few into my mouth as I go. 

When my kids were younger, they’d race to see who could pick the most berries, but now that they’re teenagers, they often have other plans. So, this summer, my husband and I turned it into a relaxing “date morning,” managing to pick nearly 10 pounds in under an hour!

Bringing home such a bounty naturally leads to getting a little creative in the kitchen. Besides traditional treats like blueberry muffins and maple blueberry crisp, I discovered a new gem—this lemon blueberry chiffon dessert.

What is a chiffon dessert?

A chiffon dessert like this one is known for its airy, light texture. In this case, it comes from the whipped cream cheese. In other desserts, like this cherry chiffon cake, the airy texture comes from whipping egg yolks.

Hopefully, by now, you are ready to whip up a batch of your own so you can see what I mean! It’s light and creamy, and every bite feels like a fluffy cloud. Poetic, but true!

Ingredients

Creating these chiffon lemon blueberry bars at home is all about using fresh, quality ingredients. There are two layers to this dessert: the crust and the chiffon layer. Here’s what you’ll need for each one:

Crust

• Graham cracker crumbs: These form the base. You can also make this a gluten-free dessert by using gluten-free graham crackers.
• White granulated sugar
• Butter
• Blueberries: Fresh-picked is best, but frozen will work in a pinch.
• Raspberries: Optional, but I highly recommend it!

Chiffon Layer

• Lemon gelatin
• Cream cheese: Make sure it is softened.
• Butter: Used to bind the crust together; opt for unsalted for more control over flavor.
• White granulated sugar
• Vanilla extract
• Cool Whip: Thawed, not frozen.
• Blueberries

How to Make Lemon Blueberry Bars

Making lemon blueberry bars is more simple than you might think. Here’s how!

First, make the lemon gelatin. In a small bowl or 2-cup measuring glass, pour the lemon gelatin powder into 1 cup of boiling water. Then, stir it until it’s dissolved, and place it in the refrigerator to cool for about an hour while you prepare the rest of the dessert.

Tip: It doesn’t need to be fully set. You still want it to be liquid, but it needs to be cooled. 

While you are waiting for the lemon gelatin to chill, start on the crust. Stir together the graham cracker crumbs, sugar, and melted butter until combined. Set aside 3 Tbsp for the crumb topping—trust me on this one!

Then, spoon the rest of the graham cracker mixture into a 9 x 13 “ glass baking dish. Compact it down by either using clean hands or a spoon or spatula.

Sprinkle 2 cups of blueberries over the crust, then set the dish aside.

In a large bowl, beat the cream cheese until smooth and creamy.

Then, beat in the sugar and vanilla extract. Scrape the sides, and slowly pour the chilled lemon gelatin in while mixing. Remember, the lemon gelatin mixture will still be quite liquidy—you just want it to be cool, not hot.

Scrape down the sides again and gently fold in the cool whip until blended. 

Spread the cream cheese mixture over the blueberries and graham cracker crust in the dish. Then, sprinkle the remaining blueberries on top, along with the saved graham mixture.

If you are going to use raspberries, here’s where you can sprinkle a few on top. 

Cover and refrigerate for at least 3 hours, preferably overnight, before serving.

Storage

Cover the lemon blueberry bars with a lid or plastic wrap, and keep them in the fridge. This recipe is served cold, right out of the refrigerator!

They also freeze well, allowing you to enjoy them all year long.

Variations and Customizations

Cooking is as much about creativity as it is about following recipes. Here are some ways you can tweak lemon blueberry bars to suit diverse dietary needs or flavor preferences.

• Add Raspberries: For a patriotic twist that is perfect for holidays, toss in some raspberries along with the blueberries. The red, white, and blue colors make a stunning visual treat.
• Go Gluten-Free: Simply use gluten-free graham crackers for the crust. These are my family’s favorite gluten graham crackers; they work perfectly in this recipe!
• Experiment with Flavors: Try adding a layer of raspberry puree or even a touch of almond extract to switch things up. The possibilities are endless!

I hope you give this dessert a chance—I know your family will love it as much as mine does.

More Desserts to Try

• Easy Maple Blueberry Crumble
• Hand Apple Pies
• GF Lemon Bars with Shortbread Crust

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