No-Bake Lemon dazzling Blueberry cream Cake Recipe
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.
- 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!
Notes
- Chilling the cake for several hours helps it set perfectly.
- For best results, let it chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
