Description
This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing summer dessert layered with zesty lemon cream, sweet blueberries, and a buttery graham cracker crust. Perfect for gatherings, it’s an easy no-oven treat packed with citrus flavor and creamy goodness.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 ½ cups heavy whipping cream
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 ½ cups fresh blueberries
1 cup whipped topping (optional)
Lemon slices and extra blueberries for garnish (optional)
Instructions
1. Mix graham cracker crumbs and melted butter, then press into the base of a springform pan. Chill while you prepare the filling.
2. In a large bowl, beat the cream cheese and powdered sugar until smooth.
3. Add lemon zest, lemon juice, and vanilla extract. Beat until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the cream cheese mixture until light and fluffy.
6. Gently fold in the blueberries with a rubber spatula.
7. Spread the filling evenly over the chilled crust. Smooth the top.
8. Refrigerate for at least 4 hours or overnight.
9. Garnish with whipped topping, lemon slices, and extra blueberries before serving.
10. Slice with a warm knife and serve chilled.
Notes
Use fresh, firm blueberries to avoid bleeding into the creamy filling.
Make sure the whipped cream reaches stiff peaks before folding for the perfect texture.
Chill overnight for the best set and flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg