This No-bake Lemon Dazzling Blueberry Cream Cake is a real treat! It features a zesty lemon flavor paired with sweet blueberries and creamy goodness, all without needing an oven.
The best part? It’s super easy to make and perfect for warm days. I love serving it chilled—there’s nothing like it to impress friends at a summer picnic! 🍋💙
Key Ingredients & Substitutions
Graham Crackers: These give a sweet and crunchy base. If you can’t find graham crackers, digestive biscuits or even vanilla wafers work well as substitutes.
Cream Cheese: This provides a creamy texture. For a lighter option, you could use ricotta cheese, or if you’re dairy-free, there are great vegan cream cheese alternatives available.
Heavy Whipping Cream: This gives the cake its fluffy texture. If you prefer a lower-fat version, you can use half-and-half, or for a non-dairy option, try coconut cream for a unique flavor.
Lemon Juice and Zest: Both add brightness to the cake. If fresh lemons are not handy, bottled lemon juice can work, but fresh is always best for the zest!
Fresh Blueberries: They add a burst of flavor. If they’re out of season, you can substitute frozen blueberries, just be sure to thaw and drain them first.
How Do I Make Sure My Cream Cheese Mixture is Smooth?
A smooth cream cheese mixture is key for this recipe. To achieve this, it’s important to ensure the cream cheese is at room temperature. Cold cream cheese doesn’t mix well. Here’s how to do it:
- Leave cream cheese out for about 30 minutes to soften before using it.
- Beat it alone first in your mixer until creamy, then gradually add the powdered sugar and vanilla.
- Mix until there are no lumps left for a perfectly smooth filling!
What’s the Best Way to Whip Cream to Stiff Peaks?
Whipping cream can be tricky, but here’s how to achieve those perfect stiff peaks:
- Start with a cold bowl and beaters; placing them in the freezer for a few minutes helps.
- Pour in your cold heavy whipping cream and whisk on medium speed.
- Keep mixing until soft peaks form, then increase speed to high until you see stiff peaks. It should hold its shape without falling over.
Remember not to over whisk, or you might end up with butter!
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 2 cups fresh blueberries (plus extra for topping)
- Lemon zest curls (for garnish)
How Much Time Will You Need?
This delightful dessert requires about 15 minutes for preparation and needs at least 4 hours to chill, so plan for a total of 4 hours and 15 minutes. This way, you can let the flavors meld and the cake set perfectly in the fridge!
Step-by-Step Instructions:
1. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together until the crumbs are fully moistened. Now, press this mixture firmly into the bottom of a 9×9 inch square baking dish to create a nice, firm crust. Once it’s ready, pop it in the refrigerator while you prepare the filling.
2. Prepare the Cream Cheese Filling:
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. This will be the base of your delicious filling!
3. Whip the Cream:
In a separate bowl, whip the heavy cream using a mixer until stiff peaks form. This means when you lift the beaters, the cream stands up beautifully and stays in place. Now, gently fold the whipped cream into the cream cheese mixture until it’s all combined and fluffy.
4. Add Lemon Flavor and Blueberries:
Next, stir in the fresh lemon juice and lemon zest into your cream cheese mixture. The lemon will add a lovely zing to your cake! Then, gently fold in the fresh blueberries, being careful not to crush them—this way, they remain beautiful in your cake.
5. Assemble the Cake:
Now it’s time to pour that luscious lemon blueberry filling over your chilled graham cracker crust, spreading it out evenly. Cover the dish with plastic wrap and place it back in the refrigerator to chill for at least 4 hours, or until it sets firm.
6. Serve and Enjoy:
When the cake is set, take it out of the fridge. Before serving, top the cake with extra fresh blueberries and garnish it with beautiful lemon zest curls for a pop of color. Cut it into squares, serve it up, and enjoy every delightful bite of your No-Bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Store-Bought Graham Cracker Crust Instead?
Absolutely! If you’re short on time, a store-bought graham cracker crust will work perfectly. Just skip the first two steps and pour the filling directly into the crust, then refrigerate until set.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with whipped topping or a combination of evaporated milk and cream cheese to maintain a creamy texture. However, the richness may be slightly less, so consider adding a touch of vanilla for extra flavor.
How Long Will This Cake Last in the Fridge?
This no-bake lemon blueberry cream cake can be stored in the refrigerator for up to 3-4 days. Just keep it covered to maintain freshness. If you’re worried about the blueberries getting mushy, you can add them just before serving instead of letting them sit on the cake.
Can I Substitute Other Fruits for Blueberries?
Yes, feel free to get creative! Strawberries, raspberries, or even chopped peaches would be delicious substitutions. Just keep in mind that the flavor and sweetness might vary, so adjust the lemon juice accordingly if using particularly tart fruits.
