No-Bake Lemon Dazzling Blueberry Cream Cake
A refreshing no-bake lemon blueberry cream cake that’s creamy, tangy, and perfect for summer. No oven needed – just chill, slice, and enjoy every fruity bite.
Equipment
- Mixing bowls
- Electric mixer
- Measuring Cups
- 9x13 or springform pan
- Rubber spatula
- Zester or grater
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- Pinch of salt
For the Lemon Cream Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 cups heavy whipping cream cold
- 1 tsp vanilla extract
For the Blueberry Layer:
- 2 cups fresh blueberries or thawed and drained frozen
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
Prepare the Crust:
- Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of a 9x13 or springform pan. Chill in refrigerator while preparing filling.
Make the Lemon Cream:
- Beat cream cheese until smooth (about 3 minutes). Add powdered sugar, lemon juice, and zest. In a separate bowl, whip the cold heavy cream with vanilla until stiff peaks form. Gently fold into the lemon mixture.
Prepare Blueberry Topping:
- Toss blueberries with sugar, cornstarch, and lemon juice. Let sit 10 minutes to release juices and thicken.
Assemble the Cake:
- Spread lemon cream over crust evenly. Top with blueberry mixture. Chill for at least 4 hours or overnight.
Notes
Keep everything cold for best results.
Use a warm knife to slice clean pieces.
Can be made dairy-free with vegan cream cheese and coconut cream.
Variations include using strawberries, lime, chocolate crusts, or serving in jars.
Nutrition
Calories: 385kcalCarbohydrates: 32gProtein: 4gFat: 28gSugar: 22g
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