No-Bake Lemon Blueberry Cream Cake Recipe

Introduction

This no-bake lemon dazzling blueberry cream cake is a refreshing and easy dessert perfect for warm days or last-minute gatherings. Combining creamy lemon-flavored filling with fresh blueberries and a buttery graham cracker crust, it offers a delightful balance of tart and sweet in every bite.

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 the graham cracker crumbs with melted butter until combined, then press the mixture firmly into the bottom of a 9×9-inch pan. Place it in the refrigerator to chill while preparing the filling.
2. Step 2: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth. Stir in the lemon zest and lemon juice until well incorporated.
3. Step 3: In a separate bowl, whip the heavy cream with a mixer until soft peaks form.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture, combining them carefully to keep the mixture light and fluffy.
5. Step 5: Spread half of the cream filling evenly over the chilled crust. Scatter the fresh blueberries on top, then spread the remaining filling over the berries to cover them.
6. Step 6: Garnish the top with extra blueberries and lemon zest. Cover and refrigerate for at least 4 hours, allowing the cake to set properly.
7. Step 7: Once chilled, slice the cake into squares, serve, and enjoy this bright and creamy treat!

Tips & Variations

• For a citrus twist, try adding a teaspoon of orange zest along with the lemon zest to the cream filling.
• If fresh blueberries are out of season, frozen blueberries can be used; just thaw and drain excess liquid before layering.
• To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.
• Chill the cream cheese beforehand for easier mixing and a smoother texture.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. For best texture, consume within this time. When ready to serve, you may let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as it may affect the cream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this no-bake cake is perfect for making a day in advance. Just keep it refrigerated and well covered until serving.

What can I use if I don’t have graham crackers?

You can substitute graham cracker crumbs with crushed digestive biscuits, shortbread cookies, or any similar mild-flavored cookies for the crust.

No-Bake Lemon Blueberry Cream Cake Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and creamy dessert featuring a buttery graham cracker crust, tangy lemon-flavored cream cheese filling, and fresh blueberries. Perfect for warm days, this easy-to-make cake requires no baking and is chilled until set, making it an ideal light and fruity treat.

• Author: Rico
• 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

Toppings

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

Instructions

1. Prepare the crust: Mix the graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×9-inch pan to form an even crust. Place the pan in the refrigerator to chill and set while preparing the filling.
2. Make the cream cheese mixture: In a bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the lemon zest and lemon juice, mixing well to incorporate the lemon flavor evenly throughout the mixture.
3. Whip the heavy cream: In a separate chilled bowl, whip the heavy whipping cream using an electric mixer until soft peaks form, indicating it is light and airy but not overwhipped.
4. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture, ensuring not to deflate the whipped cream, for a light and fluffy filling.
5. Assemble the cake: Spread half of the cream cheese filling evenly over the chilled graham cracker crust. Layer the fresh blueberries evenly on top of the filling. Then, spread the remaining half of the filling over the blueberries to cover them.
6. Garnish and chill: Decorate the top of the cake with additional blueberries and lemon zest for an attractive finish. Cover and refrigerate the cake for at least 4 hours to allow it to set properly.
7. Serve: Once chilled and set, slice the cake and serve chilled. Enjoy the refreshing and creamy dessert!

Notes

• For best results, use fresh blueberries and room temperature cream cheese.
• Chilling the crust before adding the filling helps maintain a firm base.
• Make sure to whip the cream to soft peaks for a light texture.
• This cake can be kept refrigerated for up to 2 days.
• Optional: For added flavor, a teaspoon of vanilla extract can be mixed into the filling.

Keywords: No bake cake, lemon blueberry cake, no bake dessert, lemon cream cake, blueberry cream cake, easy summer dessert