No-Bake Lemon Dazzling Blueberry Cream Cake Recipe
A delightful and easy-to-make no-bake lemon cream cake with a burst of fresh blueberries. This refreshing dessert is perfect for summer gatherings and will impress your guests with its creamy texture and zesty flavors.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
Additional:
- 2 cups fresh blueberries
- Extra lemon zest and blueberries for garnish
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter, press into a 9×9-inch pan, and chill.
- Lemon Cream Filling: Beat cream cheese and sugar until smooth. Add lemon zest and juice, then fold in whipped cream.
- Assembly: Spread half the filling over the crust, add a layer of blueberries, top with the remaining filling, and garnish with blueberries and lemon zest.
- Chill: Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, chill the cake overnight for a fully set texture.
- Experiment with different berries like raspberries or blackberries.
- Mascarpone can be a rich alternative to cream cheese for the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: no-bake lemon cake, blueberry cream cake, summer dessert
