No-Bake Lemon Blueberry Cream Cake (Print Version)
Silky lemon and blueberry layers over a buttery crust, ready after chilling. Perfect refreshing summer dessert.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Lemon Cream Filling
04 - 2 cups heavy cream
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - Zest of 1 lemon
08 - Juice of 1 lemon
→ Blueberry Layer
09 - 1 cup blueberry preserves or fresh blueberries
# Steps to Follow:
01 - Mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the base of a loaf pan or springform pan. Place in the refrigerator to chill while preparing the filling.
02 - Beat heavy cream in a chilled mixing bowl using an electric mixer until stiff peaks form. Set aside.
03 - In a separate bowl, beat softened cream cheese with powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold in whipped cream until fully incorporated.
04 - Spread lemon cream evenly over the chilled crust. Spoon blueberry preserves or distribute fresh blueberries over the top. Chill in the refrigerator for a minimum of 4 hours or overnight before serving.
# Additional Tips::
01 -
- Ready in just twenty minutes of hands-on work
- No need to turn on the oven
- Rich lemon flavor with a bright berry burst
- Easy to adapt with whatever fruit you have
- Pulls together with mostly pantry and fridge staples
02 -
- This dessert freezes beautifully just slice before freezing for easy grab-and-go portions
- It is a good source of calcium through the cream and cheese
- Naturally vegetarian and easy to adapt for food sensitivities
03 -
- Always press the crust firmly so it does not crumble when slicing
- Let the cream cheese soften to room temperature for a silky filling
- Taste the lemon mixture before layering to adjust sugar or tartness to your liking