No-Bake Lemon Dazzling Blueberry Cream Cake Recipe

Introduction

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and easy dessert perfect for warm days or any time you want a light, fruity treat. Combining creamy lemon filling with fresh blueberries and a crunchy graham cracker crust, it’s sure to impress without turning on the oven.

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 evenly combined. Press the mixture firmly into the bottom of a 9×9-inch pan to form the crust. Chill in the refrigerator to set.
2. Step 2: In a bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add lemon zest and lemon juice, stirring well to incorporate the citrus flavors.
3. Step 3: In a separate bowl, whip the heavy cream until soft peaks form, being careful not to overbeat.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and fluffy filling.
5. Step 5: Spread half of the cream filling evenly over the chilled crust. Layer the fresh blueberries on top, then spread the remaining filling over the berries.
6. Step 6: Garnish the cake with additional blueberries and lemon zest for a bright, attractive finish. Chill the cake for at least 4 hours before serving to allow it to set properly.
7. Step 7: Slice into squares, serve chilled, and enjoy the fresh, creamy flavors.

Tips & Variations

• For an added crunch, sprinkle some chopped toasted almonds or pecans on top before chilling.
• Use frozen blueberries if fresh are unavailable; just be sure to thaw and drain them well.
• For a dairy-free version, try using coconut cream instead of heavy whipping cream and a dairy-free cream cheese alternative.
• If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest or a splash more lemon juice.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. This cake is best served chilled, so reheat is not necessary. If the filling firms up too much, let the cake sit at room temperature for 10 minutes before serving for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves when made ahead. Chill it for at least 4 hours, or overnight for the best texture and flavor.

Can I substitute the crust?

Absolutely. You can use crushed digestive biscuits or even crushed vanilla wafers as an alternative to graham cracker crumbs. Just keep the quantity the same and prepare as directed.

No-Bake Lemon Dazzling Blueberry Cream Cake Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and easy-to-make dessert combining a buttery graham cracker crust with a luscious lemon-infused cream cheese filling and fresh blueberries. Perfect for warm weather or any occasion that calls for a light, fruity treat without turning on the oven.

• Author: Felix
• 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

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: Combine the graham cracker crumbs with the melted butter in a bowl until the mixture is well-coated. Press this mixture firmly into the bottom of a 9×9-inch pan to form an even crust layer. Place it in the refrigerator to chill and set while you prepare the filling.
2. Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Stir in the lemon zest and lemon juice thoroughly to infuse the mixture with bright, citrus flavor.
3. Whip the Cream: Using a clean bowl and whisk or electric mixer, whip the heavy cream until soft peaks form. This means when you lift the whisk, peaks should hold but curl over slightly.
4. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness of the whipped cream. Mix until fully incorporated for a light, fluffy filling.
5. Assemble the Layers: Spread half of the cream cheese filling evenly over the chilled crust. Then sprinkle a layer of fresh blueberries over the filling. Top the berries with the remaining cream mixture, smoothing the surface.
6. Garnish and Chill: Decorate the top with additional blueberries and a sprinkle of lemon zest for a decorative and flavorful finish. Refrigerate the assembled cake for at least 4 hours to allow it to firm up and meld the flavors.
7. Serve: Once chilled and set, slice the cake into servings. Enjoy this cool, creamy, and tangy dessert!

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Chilling the crust before adding the filling helps the cake hold its shape better.
• For an extra lemony punch, add a teaspoon of lemon extract if desired.
• Use fresh, ripe blueberries for the best flavor and texture.
• This cake can be stored covered in the refrigerator for up to 2 days for optimal freshness.

Keywords: no-bake, lemon cream cake, blueberry dessert, graham cracker crust, easy dessert, summer cake