Description
This no-bake lemon blueberry cream cake is refreshingly light, creamy, and full of sweet-tart flavor! Made with fresh blueberries, whipped lemon cream, and a buttery graham crust perfect for summer or anytime you crave a fruity chilled dessert.
Ingredients
•1½ cups graham cracker crumbs
• ¼ cup melted butter
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• Lemon zest and extra blueberries, for garnish
Instructions
1️⃣ Make the Crust:
Combine graham cracker crumbs with melted butter until fully moistened. Press the mixture firmly into a 9×9-inch square pan. Refrigerate while making the filling.
2️⃣ Mix the Cream Cheese Base:
In a bowl, beat the softened cream cheese with sugar until smooth. Add lemon zest and lemon juice, mixing until fully incorporated.
3️⃣ Whip the Cream:
In a separate bowl, beat heavy whipping cream until soft peaks form (about 3–4 minutes).
4️⃣ Combine & Fold:
Gently fold the whipped cream into the lemon cream cheese mixture. Don’t overmix—you want it fluffy!
5️⃣ Layer the Cake:
Spread half the lemon filling over the crust. Add 1 cup of blueberries, then top with the rest of the lemon cream filling. Smooth the top.
6️⃣ Garnish & Chill:
Sprinkle extra lemon zest and arrange more blueberries on top. Chill for at least 4 hours (preferably overnight).
7️⃣ Serve & Enjoy:
Slice into squares and serve cold—this dessert is a true citrus-berry dream!
Notes
Storage Tip:
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices tightly wrapped and thaw overnight in the fridge.
Freezer-Friendly:
This cake freezes well. Be sure to freeze fully chilled slices, wrap them tightly, and avoid stacking unless separated with parchment paper.
Make-Ahead Friendly:
You can make this dessert a day ahead for parties or events. In fact, chilling overnight improves texture and flavor.
Serving Suggestion:
Serve chilled straight from the fridge. Add fresh blueberries, lemon zest curls, or whipped cream just before serving for maximum impact.
Substitutions:
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Use vanilla wafers or lemon shortbread cookies instead of graham crackers for a unique twist.
-
Mascarpone can replace part of the cream cheese for a richer filling.
-
Frozen blueberries (thawed and drained) can be used if fresh aren’t available.
Texture Tip:
Ensure the whipped cream reaches soft peaks and that ingredients are cold before mixing for a firm, sliceable result.
Presentation Tip:
For clean slices, use a hot, dry knife and wipe between each cut. Garnish with edible flowers or mint for a photo-worthy finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no heating required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of 9x9-inch pan)
- Calories: 310
- Sugar: 17 g
- Sodium: 160mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65mg
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