No Bake Lemon Blueberry Cream Cake (Print View)
Refreshing creamy cake with fresh blueberries and zesty lemon. An easy no-bake summer dessert perfect for gatherings.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Zest of 1 lemon
→ Lemon Blueberry Cream Filling
05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tbsp freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 tsp pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)
# Method:
01 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest in a medium bowl. Mix until well blended and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat the cream cheese and 3/4 cup sugar in a large bowl until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Carefully fold in 1 2/3 cups blueberries, taking care not to crush them.
05 - Pour the filling over the chilled crust and smooth the top with a spatula.
06 - Cover and refrigerate the cake for at least 4 hours, or until completely set.
07 - Remove the cake from the pan. Top with remaining 3/4 cup blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Insider Tips:
01 -
- You get all the indulgence of a rich dessert without heating up your kitchen for hours
- The combination of tart lemon and sweet blueberries tastes like sunshine on a plate
02 -
- Room temperature cream cheese will blend seamlessly, but cold cream whips better, so timing matters
- This cake needs the full chilling time, otherwise it will collapse when you try to slice it
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream
- Fold berries in last, right before pouring into the crust, to prevent them from sinking