Imagine basking in summer sunshine, a cool breeze swirling the scent of citrus through the air, and a slice of No-Bake Lemon dazzling Blueberry cream Cake waiting right in front of you. This dessert is that kind of magic—layers of tangy lemon cream and sweet, juicy blueberries sitting atop a buttery graham cracker crust. With zero oven time and a blissfully simple process, it’s the treat you’ll crave for potlucks, picnics, or dreamy afternoons at home. The balance of vibrant flavors and creamy textures defines this charming cake, making each bite a celebration of the season.

No-Bake Lemon dazzling Blueberry cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are beautifully straightforward, but each plays a crucial part in building flavor, color, and luscious texture. When you gather and prep these essentials, you’re already halfway to creating a truly irresistible No-Bake Lemon dazzling Blueberry cream Cake.

Graham cracker crumbs: These bring buttery crunch to the base and hold everything together.
Melted butter: This not only binds the crumbs but also adds a rich, indulgent flavor that makes the crust sing.
Cream cheese (softened): The heart of the creamy filling, it lends tang and a dreamy, smooth texture.
Granulated sugar: For that perfect touch of sweetness, balancing the tartness of the lemon and berries.
Lemon zest: Gives the cake a pop of zippy, sunny citrus in every bite.
Lemon juice: Enhances freshness, making the filling taste even brighter and more refreshing.
Heavy whipping cream: Whipped to soft peaks, this lightens the filling for a cloud-like finish.
Fresh blueberries: Bursts of sweetness and color, blueberries are the star accent between creamy layers.
Lemon zest and extra blueberries for garnish: A final flourish that makes your No-Bake Lemon dazzling Blueberry cream Cake look absolutely showstopping.

How to Make No-Bake Lemon dazzling Blueberry cream Cake

Step 1: Build the Buttery Graham Cracker Crust

Start with the crust, which sets the entire tone for the cake. Mix the graham cracker crumbs and melted butter until the mixture resembles wet sand and then firmly press it into the base of a 9×9-inch pan. Use the bottom of a glass or your fingers for an even layer—don’t rush this step, as a well-packed crust gives the whole dessert structure. Slide the pan into the fridge while you craft the filling.

Step 2: Whip Up the Lemon Cream Cheese Layer

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is completely smooth and creamy, with no lumps. This can take a few minutes longer than you might expect, but persist! The creamy texture is worth it. Add the fresh lemon zest and lemon juice, mixing thoroughly to infuse the base with vibrant citrus flavor.

Step 3: Whip the Cream to Soft Peaks

Pour the heavy whipping cream into a separate clean bowl, and whip until soft peaks form—think billowy and cloud-like, not stiff. This extra step promises a filling that’s light yet decadent, not heavy. You can use a hand mixer or a stand mixer to make your life a little easier, and watch as the cream transforms into pure fluff.

Step 4: Fold and Layer

Gently fold the whipped cream into the lemony cream cheese mixture, using a spatula and a light hand. The idea is to keep as much of that airy texture as possible. Once incorporated, spread half of the filling evenly over your chilled crust, smoothing out the surface.

Step 5: Blueberry Burst and Final Layer

Scatter one generous cup of fresh blueberries over the first layer of filling. The berries shouldn’t be crammed in, but evenly dotted for a burst of sweet-tart flavor in every slice. Top with the remaining lemon cream, spreading it to the edges. For the prettiest look, try to keep the layers distinct and even.

Step 6: Garnish and Chill

Sprinkle extra blueberries and lemon zest on top for a dazzling finish. The colors pop, and the zesty aroma is irresistible. Cover the pan and let the No-Bake Lemon dazzling Blueberry cream Cake chill for at least 4 hours (overnight is even better), so it sets perfectly and slices cleanly.

How to Serve No-Bake Lemon dazzling Blueberry cream Cake

Garnishes

A classic flourish of fresh blueberries and a shower of lemon zest are my absolute favorites. Sprinkle just before serving to keep the garnish bright and fresh. If you want to go a step further, try a dollop of whipped cream or a sprig of fresh mint for a heightened bakery-style look and taste.

Side Dishes

This cake pairs perfectly with light, crisp side dishes. Serve with a bowl of mixed fruit salad, lemon sorbet, or a selection of simple tea cookies. If it’s a celebration, a glass of sparkling lemonade or prosecco would make it even more special—and delightfully refreshing alongside the No-Bake Lemon dazzling Blueberry cream Cake.

Creative Ways to Present

Impress your guests by cutting the cake into neat squares and serving it on colorful plates or in individual dessert jars. For parties, use small mason jars and layer the crust, filling, and berries for adorable, personal-sized treats. Or, if you’re hosting a brunch, create a deconstructed parfait version in tall glasses—either way, the vibrant layers make every presentation pop.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Lemon dazzling Blueberry cream Cake keeps beautifully when stored, covered, in the refrigerator for up to 3 days. The flavors meld and the filling stays perfectly stable, so you can savor a slice whenever the craving strikes.

Freezing

If you need to make the cake in advance, you can freeze it whole or in individual squares. Wrap it tightly in plastic wrap and then aluminum foil, and store for up to a month. Thaw in the fridge overnight before serving, and the creaminess will return just as delicious as freshly made.

Reheating

This dreamy dessert is strictly a chilled treat, so there’s no need for reheating. Just let your frozen or refrigerated slices sit at room temperature for a few minutes before enjoying for the best creamy texture.

FAQs

Can I use frozen blueberries in No-Bake Lemon dazzling Blueberry cream Cake?

Yes, you can use frozen blueberries in a pinch. Just be sure to thaw and drain them well to prevent extra liquid from seeping into the layers. Fresh blueberries do provide better texture and a brighter look, but either version will taste lovely.

Is there a substitute for graham cracker crumbs?

Absolutely! Crushed digestive biscuits, vanilla wafers, or shortbread cookies all make excellent alternatives for the crust. Choose what you love or have on hand—just be sure to crush them finely and mix with melted butter as directed.

What can I use instead of cream cheese?

Mascarpone cheese is a great alternative if you want a slightly richer, less tangy flavor. For a lighter version, you can use whipped ricotta, but note that the texture and set will be a bit softer.

Do I need to use an electric mixer?

While an electric mixer makes it much easier and quicker to whip the cream and blend the filling, you can certainly use a sturdy whisk and some elbow grease. Just be patient, and aim for smoothness and soft peaks.

Can I make this ahead for a party?

No-Bake Lemon dazzling Blueberry cream Cake is a party planner’s dream! You can make it up to two days ahead of serving and keep it chilled. In fact, letting it sit overnight gives the flavors extra time to mingle and the cake to firm up perfectly.

Final Thoughts

If you’re looking for a showstopping dessert that’s equal parts gorgeous and easy, No-Bake Lemon dazzling Blueberry cream Cake is your answer. It’s sunshine on a plate, bursting with fresh flavor and creamy bliss. You’ll love sharing this one—and watching every last slice disappear!

No-Bake Lemon dazzling Blueberry cream Cake Recipe

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5.2 from 20 reviews

This No-Bake Lemon Blueberry Cream Cake is a delightful and easy-to-make dessert that’s ideal for warm summer days. Featuring layers of creamy lemon filling, juicy blueberries, and a buttery graham cracker crust, this cake is light, flavorful, and a true crowd-pleaser.

Author: Paula
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Yield: 9 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Lemon Cream Filling:

8 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup heavy whipping cream

Additional:

2 cups fresh blueberries
Lemon zest and extra blueberries for garnish

Instructions

Prepare the Graham Cracker Crust: Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill.
Make the Lemon Cream Filling: In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice, mixing well. In a separate bowl, whip heavy cream until soft peaks form. Fold whipped cream into the cream cheese mixture.
Assemble the Cake: Spread half the filling over the crust, then layer with blueberries. Spread remaining filling on top.
Garnish and Chill: Garnish with extra blueberries and lemon zest. Chill for at least 4 hours.
Serve: Slice, serve, and enjoy!