This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat that’s super easy to whip up. It layers creamy lemon filling with fresh blueberries and a tasty graham cracker crust!
I love how this cake doesn’t even need baking! Just mix, layer, and chill. Perfect for hot days when you want something cool and fruity. Plus, it’s a pretty sight on the table! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are key for the crust’s texture and flavor. If you don’t have them, crushed digestive biscuits or vanilla wafers can work nicely too.
Cream Cheese: This gives the cake its creamy texture. Neufchâtel cheese is a lighter alternative, and for a dairy-free option, try vegan cream cheese.
Heavy Whipping Cream: Essential for that fluffy consistency. If you’re looking for a lighter version, you could use half-and-half or coconut cream for a dairy-free twist.
Fresh Blueberries: Fresh is best for this recipe. If they’re out of season, thawed frozen blueberries can work, but they may release more juice.
Lemon Juice and Zest: These add brightness and flavor. If you can’t find fresh lemons, bottled juice works in a pinch, although fresh is always preferred!
How Do You Achieve the Perfect No-Bake Texture?
Getting that perfect creamy texture requires folding the whipped cream into the cream cheese mixture carefully. This keeps the air in, which gives the cake a light feel.
- Whip the cream until stiff peaks form – this means when you lift the whisk out, peaks should stay up and not fold back in.
- Gently fold the whipped cream in by using a spatula and sweeping around the sides of the bowl to avoid deflating the cream.
It’s also crucial to allow enough chilling time. Refrigerating overnight helps everything to set nicely and blend the flavors together.
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
- ¼ cup granulated sugar
For The Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For Garnish:
- Additional blueberries
- Lemon zest
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prepare, and then it needs to chill in the refrigerator for at least 4 hours to set properly. If you can wait, letting it chill overnight will make it even better!
Step-by-Step Instructions:
1. Make the Crust:
Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until everything is well combined. Now, press this mixture firmly into the bottom of a 9×9 inch square baking dish. This will be your lovely crust!
2. Prepare the Cream Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. You want it to be well mixed so there are no lumps!
3. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the whisk! Now, gently fold this whipped cream into the cream cheese mixture until they’re combined. Be gentle so the whipped cream stays fluffy!
4. Add Zesty Flavor:
Pour in the lemon zest, lemon juice, and vanilla extract into your cream mixture. Gently fold these ingredients in until fully incorporated. This is where the refreshing flavor comes in!
5. Layer the Cake:
Spread half of the cream mixture over the graham cracker crust evenly. Then, sprinkle half of the fresh blueberries on top. Now, add the rest of the cream mixture and spread it out. Finally, top with the remaining blueberries for a burst of color!
6. Chill the Cake:
Cover the baking dish with plastic wrap or a lid and refrigerate the cake for at least 4 hours, but overnight is even better. This will let everything set and flavors to meld perfectly.
7. Serve and Enjoy:
When you’re ready to serve, garnish with additional blueberries and a sprinkle of lemon zest on top for a pretty finish. Cut the cake into squares and enjoy your refreshing treat!
Can I Use Different Types of Crust?
Absolutely! If you want to switch things up, you can use crushed vanilla wafers or shortbread cookies instead of graham cracker crumbs for a different flavor. Just be sure to mix them with melted butter and sugar as indicated to create a firm crust.
How Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use chilled coconut cream or a plant-based whipped topping as substitutes. If using coconut cream, make sure to refrigerate a can of full-fat coconut milk overnight, then scoop out the solidified cream for a similar consistency.
How to Store Leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. Just thaw it overnight in the fridge when you’re ready to enjoy!
Can I Use Frozen Blueberries?
Yes, you can! If using frozen blueberries, make sure to thaw them completely and drain any excess liquid before folding them into the cream mixture. This helps to prevent the dessert from becoming watery. Just note that the color may bleed slightly into the cream!
