Description
This No-Bake Lemon Dazzling Blueberry Cream Cake is a light and refreshing dessert featuring a buttery graham cracker crust, a creamy lemon-infused filling, and fresh blueberries on top. Perfect for warm weather or any occasion when you want a zesty, no-bake treat that sets beautifully in the refrigerator.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups heavy cream
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups fresh blueberries
- 1/4 cup lemon curd (optional for extra lemon flavor)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan creating an even crust layer. Refrigerate to set while preparing the filling.
- Whip the cream: In a large mixing bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form, ensuring a light and fluffy texture. Set aside.
- Mix the cream cheese filling: In another bowl, beat the softened cream cheese with lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and creamy.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture carefully to keep the texture light and airy without deflating the whipped cream.
- Assemble the cake: Spoon the creamy lemon mixture evenly over the chilled graham cracker crust in the pan.
- Add blueberries and lemon curd: Arrange fresh blueberries decoratively on top of the lemon filling. If desired, drizzle lemon curd across the top for an extra burst of citrus flavor.
- Refrigerate to set: Cover and refrigerate the assembled cake for at least 4 hours or preferably overnight to allow it to set properly and develop flavors.
- Serve: Once set, slice the cake and serve chilled, enjoying the bright, tart, and creamy combination.
Notes
- For a firmer crust, you can bake the graham cracker crust at 350°F for 8–10 minutes; however, refrigeration is sufficient here.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- If fresh blueberries are not available, frozen blueberries can be thawed and drained before use.
- Lemon curd is optional but adds a vibrant extra lemon flavor and slight sweetness on top.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
