If you’re looking for a refreshing, creamy dessert that feels like sunshine on a plate, this No-Bake Lemon Blueberry Cream Cake is for you! It’s an easy-to-make treat that bursts with flavors of tangy lemon, sweet blueberries, and a creamy, dreamy filling. Perfect for hot days or whenever you crave a light yet indulgent dessert!

Ingredients:

1 1/2 cups graham cracker crumbs – This will create a delicious, buttery base for the cake.
1/4 cup melted butter – To bind the crust and add richness.
8 oz cream cheese, softened – Gives the filling its creamy texture.
1/2 cup granulated sugar – Sweetens up the filling for just the right amount of sweetness.
1 tbsp lemon zest – Adds a zesty brightness to balance the sweetness.
2 tbsp lemon juice – Provides a tangy kick that enhances the lemony flavor.
1 cup heavy whipping cream – Whipped to fluffy perfection for a light, airy filling.
2 cups fresh blueberries – Sweet, juicy blueberries add a burst of flavor and color throughout the cake.
Lemon zest and extra blueberries for garnish – For a beautiful finishing touch.

How to Make the No-Bake Lemon Blueberry Cream Cake

Step 1: Prepare the Crust

In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9×9-inch square pan to create the crust. Place it in the refrigerator to set while you prepare the filling.

Step 2: Make the Lemon Cream Filling

In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the lemon zest and lemon juice, mixing until everything is well incorporated.

Step 3: Whip the Cream

In a separate bowl, whip the heavy whipping cream until soft peaks form. This should take about 3-4 minutes with an electric mixer on high speed.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream too much. You want to keep the filling light and airy.

Step 5: Assemble the Cake

Spread half of the lemon cream filling over the crust, then layer 1 cup of blueberries on top. Spread the remaining lemon cream filling over the blueberries, smoothing it out with a spatula.

Step 6: Garnish and Chill

Top the cake with more blueberries and a sprinkle of lemon zest. Chill the cake in the refrigerator for at least 4 hours (or overnight) to allow it to set.

Step 7: Serve and Enjoy!

Slice into squares, serve, and enjoy your refreshing, no-bake lemon blueberry cream cake!

Equipment Needed for This Recipe

9×9-inch square pan – Perfect for setting up the cake layers.
Mixing bowls – You’ll need a few for different parts of the recipe.
Electric mixer – Makes whipping cream and mixing the filling a breeze.
Spatula – Ideal for spreading and smoothing the filling layers.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries if fresh ones are unavailable. Just be sure to thaw them and pat them dry before layering to prevent extra moisture in the cake.

How long will this cake last in the fridge?

The cake will stay fresh in the refrigerator for up to 3 days. Keep it covered to avoid drying out.

Can I substitute the heavy whipping cream with whipped topping?

Yes, you can use whipped topping, but it may slightly alter the texture and taste. For the best flavor, heavy whipping cream is recommended.

What can I use instead of graham cracker crumbs?

Crushed digestive biscuits or vanilla wafers work well as a substitute for graham cracker crumbs.

Is it possible to make this cake ahead of time?

Absolutely! In fact, this cake is best when chilled for several hours or overnight, making it a perfect make-ahead dessert.

Can I add other berries?

Yes! You can mix in raspberries, blackberries, or even sliced strawberries for a mixed berry version of this dessert.

I hope you love this delightful No-Bake Lemon Blueberry Cream Cake as much as we do! It’s a fresh, zesty dessert that’s simple to make and sure to impress. Don’t forget to share this recipe with your friends on Facebook using the buttons below, or save it on Pinterest for your next summer treat!

No-Bake Lemon dazzling Blueberry cream Cake

Author: Sally Thompson
Total Time: 4 hours 20 minutes
Yield: 9 servings 1x

Print Recipe

Description

This No-Bake Lemon Blueberry Cream Cake is a refreshing dessert that’s perfect for summer! With layers of creamy lemon filling, sweet blueberries, and a buttery graham cracker crust, it’s light, flavorful, and totally irresistible.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup heavy whipping cream
2 cups fresh blueberries
Lemon zest and extra blueberries for garnish

Instructions

Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill.
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.
Spread half the filling over the crust, then layer with blueberries. Spread remaining filling on top.
Garnish with extra blueberries and lemon zest. Chill for at least 4 hours.
Slice, serve, and enjoy!