Description
Bright, tangy, and irresistibly creamy, this No-Bake Lemon Dazzling Blueberry Cream Cake layers a buttery graham crust with lemon-kissed cream and juicy blueberries. Perfect make-ahead dessert for summer parties and weeknight treats.
Ingredients
2 cups graham cracker crumbs
8 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 1/4 cups heavy cream, cold
3/4 cup powdered sugar
1/3 cup fresh lemon juice
2 teaspoons lemon zest, finely grated
1 teaspoon vanilla extract
2 cups fresh blueberries
Instructions
1. Line a 9-inch springform pan with parchment on the base.
2. Stir graham cracker crumbs with melted butter until evenly moistened.
3. Press the crumb mixture firmly into the pan and chill while you make the filling.
4. Whip the heavy cream to stiff peaks in a cold bowl; set aside.
5. Beat the cream cheese until smooth, then mix in powdered sugar, lemon juice, lemon zest, and vanilla until creamy.
6. Fold the whipped cream into the lemon cream cheese mixture until no streaks remain.
7. Gently fold in the blueberries to distribute evenly.
8. Spread the lemon blueberry cream over the crust and smooth the top.
9. Chill for at least 4 hours, preferably overnight, until fully set.
10. Release the springform, slice with a warm knife, and garnish with extra zest or berries if desired.
Notes
Chill time matters: the longer the cake chills, the cleaner the slices.
Dry the blueberries well so excess moisture does not loosen the filling.
For a thicker crust, add up to 1/2 cup more crumbs with 1 tablespoon extra butter.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg