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No-Bake Lemon Dazzling Blueberry Cream Cake

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A refreshing no-bake dessert featuring tangy lemon cream, fresh blueberries, and a buttery graham cracker crust, perfect for warm days or any occasion.

Ingredients

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

  1. Prepare the Crust: Mix graham cracker crumbs with melted butter and press firmly into the bottom of a 9×9-inch square pan. Refrigerate to set.
  2. Make the Lemon Cream Filling: Beat cream cheese and sugar until smooth. Add lemon zest and lemon juice; mix well.
  3. Whip the Cream: Whip heavy cream until soft peaks form.
  4. Combine the Mixtures: Fold whipped cream gently into the cream cheese mixture.
  5. Assemble the Cake: Spread half the lemon cream filling over the crust, layer 1 cup blueberries, then spread remaining filling on top.
  6. Garnish and Chill: Top with blueberries and lemon zest. Chill for at least 4 hours or overnight.
  7. Serve and Enjoy: Slice into squares and serve chilled.

Notes

  • Use frozen blueberries thawed and dried if fresh are unavailable.
  • Press crust firmly and chill well to prevent sogginess.
  • For a dairy-free version, use dairy-free cream cheese and whipping cream alternatives.
  • Can substitute crust with cookie or shortbread crust.
  • Add chopped nuts to crust for extra crunch.
  • Best made ahead and chilled overnight.
  • Store covered in refrigerator up to 3 days; freezing not recommended.
  • Try variations like mixed berries or adding lemon curd layer.

Nutrition

Find it online: https://recipesbyjanet.com/no-bake-lemon-dazzling-blueberry-cream-cake/