Description
This No-Bake Lemon Dazzling Blueberry Cream Cake is a light, refreshing dessert that combines the zestiness of lemon with the sweetness of fresh blueberries and creamy layers. With a crunchy graham cracker crust and a fluffy lemon cream filling, it’s perfect for warm weather or any occasion where you want a spectacular, easy-to-make cake without turning on the oven.
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 the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together. Press this firmly into the bottom of a 9-inch pie dish or springform pan to create an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Whip the cream: Using an electric mixer, beat the heavy cream together with the powdered sugar until stiff peaks form. This whipped cream will add lightness and sweetness to the filling. Set it aside for now.
- Mix the cream cheese base: In a separate bowl, beat the softened cream cheese along with the lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth, creamy, and well combined, ensuring no lumps remain.
- Combine whipped cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airy texture. This creates a fluffy lemon cream filling.
- Assemble the cake: Spoon the lemon cream filling evenly over the chilled graham cracker crust, spreading it out smoothly with a spatula.
- Add the topping: Arrange the fresh blueberries decoratively on top of the cream layer. If desired, drizzle lemon curd over the blueberries to intensify the lemon flavor and add a glossy finish.
- Chill to set: Place the assembled cake in the refrigerator for at least 4 hours or preferably overnight. This allows the filling to firm up and the flavors to meld beautifully.
- Serve: Slice the chilled cake and serve immediately for a light, refreshing dessert that’s bursting with lemon and blueberry goodness.
Notes
- For best results, use fresh, ripe blueberries for topping to enhance flavor and texture.
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can substitute graham cracker crumbs with digestive biscuits if unavailable.
- Lemon curd is optional but adds an extra citrus punch and visual appeal.
- This cake must be kept refrigerated and served cold.
