No-Bake Lemon Dazzling Blueberry Cream Cake

Why You’ll Love This Recipe

I absolutely love this cake because it’s so easy to make yet feels incredibly indulgent. The graham cracker crust adds a delicious crunch that contrasts perfectly with the smooth and creamy lemon filling. The fresh blueberries add a burst of sweetness and color, making each bite a delightful balance of flavors. Plus, the best part is that it’s a no-bake dessert! I can whip it up in no time and let it chill while I take care of other things. It’s light, refreshing, and a total crowd favorite!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

For the Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tbsp lemon zest

2 tbsp lemon juice

1 cup heavy whipping cream

For the Topping:

2 cups fresh blueberries

Lemon zest and extra blueberries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Crust

I start by mixing the graham cracker crumbs with the melted butter in a bowl. Once combined, I press the mixture firmly into the bottom of a 9×9-inch pan to form the crust.

I place the pan in the fridge to chill and set while I prepare the filling.

Step 2: Make the Lemon Filling

In a bowl, I beat the softened cream cheese and granulated sugar together until smooth.

Next, I add the lemon zest and lemon juice, mixing well to incorporate all the flavors.

In a separate bowl, I whip the heavy cream until soft peaks form.

I gently fold the whipped cream into the cream cheese mixture until it’s fully incorporated and smooth.

Step 3: Assemble the Cake

Once the crust is chilled, I spread half of the lemon filling over the graham cracker crust.

I layer fresh blueberries evenly over the filling.

I then spread the remaining lemon filling on top, smoothing it out with a spatula.

Step 4: Chill and Garnish

I garnish the cake with extra blueberries and a sprinkle of lemon zest for added color and flavor.

I place the cake in the fridge to chill for at least 4 hours. For best results, I let it chill overnight so the cake sets perfectly.

Step 5: Serve and Enjoy

Once chilled, I slice the cake, serve, and enjoy the refreshing, creamy goodness!

Servings and Timing

Servings: 9

Prep Time: 20 minutes

Chill Time: 4 hours (or overnight for best results)

Total Time: 4 hours 20 minutes

Variations

Fruit Variations: I can swap the blueberries for other fruits like raspberries, strawberries, or blackberries to create different variations of this cake.

Add a Streusel: For a crunchy texture, I could add a streusel topping made from flour, butter, and sugar before chilling the cake.

Vegan Version: To make this cake vegan, I can use dairy-free cream cheese and coconut cream for the whipped topping.

Storage/Reheating

This cake is best kept chilled in the fridge. I store any leftovers in an airtight container for up to 3 days. It’s best served cold, so I simply slice and serve directly from the fridge.

FAQs

Can I make this cake a day ahead?

Yes! In fact, this cake sets best when chilled overnight. I can make it a day ahead and let it rest in the fridge for optimal results.

Can I use frozen blueberries?

Fresh blueberries work best for the vibrant color and texture, but I can use frozen blueberries if needed. I just make sure to thaw them and drain any excess moisture before using them in the cake.

Can I use a different crust?

If I don’t have graham crackers, I can use digestive biscuits, animal crackers, or even a cookie crust as a substitute for the base.

Can I add more lemon flavor to the filling?

If I want a stronger lemon flavor, I can increase the amount of lemon zest or juice in the filling to suit my tastes.

How do I make sure the whipped cream stays firm in the filling?

It’s important to whip the heavy cream to soft peaks, not overwhip it, and then gently fold it into the cream cheese mixture to maintain the airy texture.

Conclusion

This No-Bake Lemon Blueberry Cream Cake is the perfect refreshing dessert for warm weather. It’s light, creamy, and packed with fresh flavors, making it a hit at any gathering or a delightful treat for a quiet evening at home. The buttery graham cracker crust, zesty lemon filling, and sweet blueberries come together in a simple but elegant way. Whether I’m serving it for a special occasion or simply indulging in a summer treat, this cake is always a crowd-pleaser!

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