Blueberry Yum Yum is a no bake layered dessert with a lemony, buttery shortbread cookie base, sweetened cream cheese, blueberry pie filling all topped with whipped topping and fresh blueberries! A NO BAKE DESSERTI love summer because it means we have all the fresh blueberries! Fresh blueberries are perfect for making desserts like this Blueberry Yum Yum. With such fresh flavors and light flavors, you cant go wrong with this no bake desserts. You only need about 10 minutes to whip it up and then just wait for it to chill. Thats the hardest part of the whole dessert. FREQUENTLY ASKED QUESTIONS:I cant find Lorna Doone cookies, what else can I use? Yes, although the shortbread cookie base best complements the blueberry filling and lemon, you can also try graham crackers or vanilla wafers. I never use Cool Whip, can I use homemade whipped cream? I always get asked this, and if you didnt know, for every recipe out there that uses whipped topping (Cool Whip) you can substitute homemade whipped cream. Just bear in mind that it doesnt stay as stabilized as long as whipped topping which is why a lot of recipes use whipped topping. So, if you wont eat all of it right away, it will start to break down a lot faster. I dont like canned pie filling, can I make my own? Of course! Look, you can make this recipe as easy or as hard as you like totally up to you. I have a Homemade Blueberry Pie Filling recipe on this site if you want to use that. Can I change up the filling? Instead of blueberry filling, you could try peach pie filling, cherry filling, strawberry filling or apple pie filling. Can this recipe be cut in half? Yes, you could cut this in half pretty easily and make it in an 88-inch or 99-inch baking dish. Any tips for getting clean slices? When slicing no bake desserts, make sure they stay chilled until ready to serve. As the layers deflate over time, it will become messier. Something else I like to do is warm the blade of the knife and wipe it clean in between each pas through the dessert. How should I store leftovers? Any leftover blueberry yum yum should be kept in the refrigerator, covered in plastic wrap, and eaten within 3 days. The crust will soften the longer it is stored, so its best to eat it within a day or two. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)Lorna Doone cookies or use another shortbread cookie to make crushed cookie crumbs.unsalted butter you can use salted if that is all you have. There is only a 1/4 teaspoon of salt in a stick salted butter so it will not throw off the flavor here.fresh lemon juice grab a lemon from the store. Youll need the freshly squeezed lemon juice and the zest. The bottled stuff really throws off the flavor.cream cheeseroom temperature. Use my Tips to Soften Cream Cheese Quickly if needed.powdered sugarlemon zest this is optional but those lemon and blueberry flavors really work so well with each other.pure vanilla extractwhipped topping like Cool Whip. You can make your own Homemade Whipped Cream if youre really opposed to whipped topping. Just know it doesnt stay as stabilized as whipped topping and will break down quicker. blueberry pie filling use store bought or make your own Homemade Blueberry Pie Filling.fresh blueberries these are optional, I just think they add great color and kind of give folks an idea of what is in this dessert before digging in.HOW TO MAKE BLUEBERRY YUM YUM:Place the crushed cookie crumbs into a mixing bowl and add the melted butter and lemon juice. Stir until well combined.Transfer the crumbs to an ungreased 9 x 13-inch baking dish and press them to form a solid, even layer. Set aside.In a large mixing bowl, beat the cream cheese with a hand-held mixer until light and fluffy. Add the powdered sugar, lemon zest, and vanilla extract and beat until smooth.Add one container of the whipped topping to the cream cheese mixture and continue beating until well combined. Spread the cream cheese mixture over the cookie base, smoothing it out with a soft silicone spatula.Add the blueberry filling on top of the cream cheese layer. Dollop the second container of whipped topping over the blueberry layer and spread it evenly with an offset spatula.Garnish with blueberries and allow to chill in the refrigerator overnight before serving.Serve and enjoy.CRAVING MORE RECIPES?Apple Yum YumCherry Yum YumBlueberry CobblerBlueberry Butter Swim BiscuitsBlueberry PieBlueberry Jell-O PieBlueberry Buckle PrintBlueberry Yum YumA no bake dessert with a cookie crumbs layer, sweetened cream cheese layer, blueberry pie filling, whipped topping and fresh blueberries.Course DessertCuisine AmericanPrep Time 10 minutes minutesChill Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutesServings 15Calories 389kcalAuthor Brandie SkibinskiIngredients10 ounce box Lorna Doone cookies, crushed (or another shortbread cookie)4 Tablespoons (1/2 stick) unsalted butter, melted1 Tablespoons fresh lemon juice8 ounce block cream cheese, softened to room temperature cup powdered sugarzest of one lemon1 teaspoon vanilla extract2 (8 ounce) containers whipped topping (or one large 16 ounce)2 (21 ounce) cans blueberry pie filling6 ounces fresh blueberries (optional)InstructionsPlace the 10 ounce box Lorna Doone cookies, crushed into a mixing bowl and add 4 Tablespoons (1/2 stick) unsalted butter, melted and 1 Tablespoons fresh lemon juice. Stir until well combined. Transfer the crumbs to an ungreased 913-inch baking dish and press them to form a solid, even layer (you can use the bottom of a clean glass to do this). Set aside. In a large mixing bowl, beat 8 ounce block cream cheese, softened to room temperature with a hand-held mixer until light and fluffy (or a stand mixer). Add cup powdered sugar, zest of one lemon and 1 teaspoon vanilla extract and beat until smooth. Add one (8 ounce) container whipped topping to the cream cheese mixture and continue beating until well combined. Spread the cream cheese mixture over the cookie base, smoothing it out with a soft silicone spatula. Add 2 (21 ounce) cans blueberry pie filling on top of the cream cheese layer. Dollop the second (8 ounce) container whipped topping over the blueberry layer and spread it evenly with an offset spatula. Garnish with 6 ounces fresh blueberries and allow to chill in the refrigerator overnight before serving (you could technically serve this within an hour or so but it's best if it sits overnight). NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 389kcal | Carbohydrates: 61g | Protein: 3g | Fat: 15g | Sodium: 146mg | Fiber: 3g | Sugar: 45g