This No-bake Lemon Dazzling Blueberry Cream Cake is a real showstopper! It combines zesty lemon and sweet blueberries for a refreshing treat that’s perfect for any occasion.
Honestly, what’s better than a dessert that doesn’t need baking? I love how light and creamy it feels. It brightens up any day—long live cool treats on hot days! 🍋💙
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a nice crunchy crust. If you can’t find graham cracker crumbs, you can crush digestive biscuits or use finely crushed vanilla wafers as a substitute. They both add a lovely flavor!
Cream Cheese: This gives the cake its creamy texture. For a lighter option, you could use Neufchâtel cheese, which has less fat. If you’re dairy-free, try a soft vegan cream cheese alternative.
Heavy Cream: It’s essential for achieving that fluffy texture. If you want a lighter version, you can use whipped coconut cream or a non-dairy heavy cream. Just make sure it whips well!
Fresh Blueberries: Fresh berries are perfect for this recipe, but if they’re out of season or unavailable, frozen blueberries work too—just make sure to thaw and drain them first!
Lemon Juice and Zest: This adds vibrant flavor. If you don’t have fresh lemons, bottled lemon juice can work, but fresh gives the best taste. Remember, zest is key for that added lemon kick!
How Do I Make the Cream Tasty and Fluffy?
The crucial step in achieving a rich and fluffy cream is how you mix the ingredients. Start with room-temperature cream cheese to make it easier to mix. Avoid overbeating the heavy cream; stop as soon as stiff peaks form!
- Use an electric mixer on medium speed when combining your cream cheese and sugar for a smooth texture.
- When adding the heavy cream, start mixing on low to avoid splattering, then increase the speed.
- Be gentle when folding in the blueberries, as you don’t want to crush them. Use a spatula and make a few turns to mix.
How to Make No-bake Lemon Dazzling Blueberry Cream Cake?
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For The Blueberry Cream Filling:
- 1 cup powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 2 cups fresh blueberries
For Garnish:
- Extra blueberries, for garnish
- Lemon zest, for garnish
- Whipped cream (optional for decoration)
How Much Time Will You Need?
This delightful cake requires about 30 minutes of active prep time, plus at least 4 hours in the fridge to chill and set. So, plan to make this cake in advance for the best results!
Step-by-Step Instructions:
1. Make the Graham Cracker Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter together. Stir until all the crumbs are well coated. Press this mixture firmly into the bottom of a 9×9-inch square baking pan to create a solid crust. Set aside.
2. Prepare the Cream Cheese Mixture:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy. Gradually add in the powdered sugar, mixing well after each addition until fully combined.
3. Add Flavor and Whip It Up:
Now, pour in the heavy cream, fresh lemon juice, and lemon zest into the cream cheese mixture. Beat on high speed until the mixture becomes fluffy and forms stiff peaks. It should be nice and airy!
4. Fold in Blueberries:
Gently fold in 1 ½ cups of fresh blueberries into the cream cheese mixture, being careful not to crush them.
5. Layer the Cream Mixture:
Spread half of the blueberry cream mixture evenly over the graham cracker crust in your baking pan. Make sure it’s even.
6. Add More Layers:
Add another layer of the graham cracker crumbs on top of the cream mixture, then spread the rest of the blueberry cream mixture over that. Smooth the top with a spatula to make it pretty.
7. Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 4 hours—or until it’s nicely set. The waiting is hard, but it’s worth it!
8. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge. Top it with extra blueberries and sprinkle some lemon zest on top for a pop of color. If you want to be fancy, you can pipe extra whipped cream around the edge.
9. Enjoy!
Cut the cake into squares and serve chilled. Enjoy your refreshing No-bake Lemon Dazzling Blueberry Cream Cake with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use crushed Oreo cookies, digestive biscuits, or even a nut-based crust for a gluten-free option. Just ensure any substitutions are crushed finely and mixed with the appropriate amount of melted butter to form a solid base.
Can I Substitute Low-Fat Cream Cheese?
Yes, you can use low-fat or even non-fat cream cheese, but keep in mind that these variants may alter the texture slightly, making the cream mixture less rich. If you want to maintain a creamy consistency, consider adding a little extra heavy cream to compensate.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you notice any excess liquid or separation, gently stir the layers before serving again to recombine everything!
Can I Make This Cake in Advance?
Definitely! This cake is fantastic for making ahead of time. You can prepare it a day or two in advance and keep it chilled in the refrigerator. Just add the garnishes right before serving to keep everything looking fresh.
