Pin It This No-Bake Lemon Blueberry Cream Cake is a refreshing dessert thats perfect for summer! With layers of creamy lemon filling, sweet blueberries, and a buttery graham cracker crust, its light, flavorful, and totally irresistible.
I made this cake for a family picnic and everyone raved about its creamy texture and the burst of blueberry flavor. It's now my go-to summer dessert for gatherings.
Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/4 cup
- Cream cheese (softened): 8 oz
- Granulated sugar: 1/2 cup
- Lemon zest: 1 tbsp
- Lemon juice: 2 tbsp
- Heavy whipping cream: 1 cup
- Fresh blueberries: 2 cups
- Lemon zest and extra blueberries: for garnish
Instructions
- Prepare the crust:
- Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill.
- Mix the filling:
- In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice, mixing well.
- Whip the cream:
- In a separate bowl, whip heavy cream until soft peaks form.
- Combine and layer:
- 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 and chill:
- Garnish with extra blueberries and lemon zest. Chill for at least 4 hours.
- Serve:
- Slice, serve, and enjoy!
Pin It Sharing this cake with my family brings out plenty of smiles. Watching my kids reach for second slices makes baking even more rewarding.
Serving Suggestions
Serve chilled straight from the fridge. Add a sprig of mint or dust lightly with powdered sugar for a pretty presentation.
Ingredient Alternatives
Substitute gluten-free graham crackers for a gluten-free dessert. Swap blackberries for blueberries if desired.
Storing Tips
Store leftovers covered in the fridge for up to 3 days. Freeze individual slices for up to 1 month.
Pin It This cake always brings a burst of summer freshness to our table. Enjoy every creamy, tangy bite!
Recipe FAQs
- → How do I make the crust firm?
Mix graham cracker crumbs with melted butter, press tightly into the pan, and chill before adding filling.
- → Can I use frozen blueberries?
Fresh blueberries work best for texture, but thawed and well-drained frozen blueberries are a good alternative.
- → How long should I chill the cake?
It’s ideal to chill for at least 4 hours; overnight chilling is best for perfectly set layers.
- → Can I substitute lemon with another citrus?
Lime or orange zest and juice can be used for a variation in flavor while keeping the same method.
- → Is it possible to make this dessert ahead?
Absolutely! Prepare and chill up to 24 hours in advance for easier serving and enhanced flavor.