No-Bake Lemon Blueberry Cream Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
