Description
This no-bake lemon dazzling blueberry cream cake is a light, refreshing dessert layered with creamy lemon filling, fresh blueberries, and a graham cracker crust. A perfect summer no-bake treat that’s fruity, zesty, and crowd-pleasing.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup powdered sugar
1 cup heavy cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Extra blueberries and lemon zest for garnish
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press into the bottom of a springform pan and smooth into an even layer. Chill for 30 minutes.
2. In a large bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until silky. Gently fold in the whipped cream.
4. Spread half of the cream filling over the chilled crust. Layer with fresh blueberries, then add the remaining filling. Smooth the top.
5. Chill for at least 4 hours or overnight. Garnish with more blueberries and lemon zest before serving.
Notes
Always use fresh blueberries for best texture.
Let the cake chill overnight for a firmer slice.
You can mix in raspberries or blackberries for variation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 14g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg