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