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!
Notes
Chilling the cake for several hours helps it set perfectly. For best results, let it chill overnight!
- Prep Time: 20 minutes
- Cook Time: 4 hours