No-Bake Lemon Blueberry Cream Cake Recipe

Introduction

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and light dessert perfect for warm days. With a creamy lemon filling layered with fresh blueberries on a buttery graham cracker crust, it’s easy to prepare and sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• Lemon zest and extra blueberries for garnish

Instructions

1. Step 1: Mix graham cracker crumbs with melted butter and press the mixture evenly into the bottom of a 9×9-inch pan. Place in the refrigerator to chill and set.
2. Step 2: In a bowl, beat the softened cream cheese and sugar until smooth and creamy. Add lemon zest and lemon juice, mixing thoroughly.
3. Step 3: In a separate bowl, whip the heavy cream until soft peaks form, being careful not to overwhip.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
5. Step 5: Spread half of the cream filling evenly over the chilled crust. Layer fresh blueberries on top, then spread the remaining cream filling over the berries.
6. Step 6: Garnish the top with additional blueberries and lemon zest. Cover and chill the cake for at least 4 hours to allow it to set.
7. Step 7: Once set, slice, serve, and enjoy this delightful dessert.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
• Substitute blueberries with raspberries or strawberries for a different berry twist.
• Use gluten-free graham cracker crumbs to make this cake gluten-free.
• If you prefer a tangier filling, increase lemon juice to 3 tablespoons.

Storage

Store the cake covered in the refrigerator for up to 3 days. To maintain its creamy texture, avoid freezing. Before serving, let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this cake?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture making the cake soggy.

How can I make this cake more firm?

Chilling the cake longer will help it firm up. You can also try adding a tablespoon of unflavored gelatin dissolved in lemon juice to the cream mixture before folding in the whipped cream.

No-Bake Lemon Blueberry Cream Cake Recipe

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★★★★★

4.5 from 128 reviews

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and creamy dessert perfect for warm days. Featuring a buttery graham cracker crust, a tangy lemon-infused cream cheese layer, and juicy fresh blueberries, it offers a delightful balance of sweet and tart flavors without needing any baking. The cake is chilled until set, making it an easy yet elegant treat to serve for gatherings or a summery indulgence.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream

Fruit & Garnish

• 2 cups fresh blueberries
• Lemon zest and extra blueberries for garnish

Instructions

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of a 9×9-inch pan to form the crust. Place the pan in the refrigerator to chill and set while preparing the filling.
2. Make the cream cheese mixture: In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the lemon zest and lemon juice, mixing well to incorporate the bright citrus flavors into the cream cheese base.
3. Whip the cream: Using a mixer, whip the heavy whipping cream in a separate bowl until soft peaks form. This means the cream will hold its shape but still be smooth and creamy.
4. Combine mixtures: Gently fold the whipped cream into the lemon cream cheese mixture until fully combined, creating a light and airy filling.
5. Assemble the layers: Spread half of the whipped cream filling over the chilled crust evenly. Then add a layer of fresh blueberries on top of this filling. Finally, spread the remaining cream cheese filling over the blueberry layer to cover it completely.
6. Garnish and chill: Decorate the top of the cake with additional fresh blueberries and lemon zest for an elegant finish. Place the assembled cake back in the refrigerator and chill for at least 4 hours to allow it to set properly.
7. Serve: Once chilled and firm, slice the cake into portions, serve chilled, and enjoy the fresh and creamy lemon blueberry delight.

Notes

• For best results, ensure the cream cheese is softened to room temperature before mixing for a smooth filling.
• Chilling the crust before adding the filling helps it hold together better.
• This cake can be made a day ahead to allow flavors to meld and cake to firm up.
• Use fresh, ripe blueberries for the best flavor and texture.
• Optional: Add a teaspoon of vanilla extract to the cream cheese mixture for extra depth.

Keywords: No-bake cake, lemon blueberry cake, cream cheese dessert, easy summer dessert, graham cracker crust, fresh blueberry cake