No Bake Lemon Blueberry Cream Cake (Print)
Refreshing creamy dessert with fresh blueberries and bright lemon flavor, perfect for warm weather serving.
# What You’ll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Zest of 1 lemon
→ Lemon Blueberry Cream Filling
05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tbsp freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 tsp pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Optional: whipped cream for garnish
# How To Make:
01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tbsp sugar, and lemon zest. Mix until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
02 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract; mix until fully combined.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Carefully fold in 1 2/3 cups blueberries, taking care not to crush them.
05 - Pour the filling over the chilled crust and smooth the top with a spatula.
06 - Cover and refrigerate the cake for at least 4 hours, or until completely set.
07 - Before serving, remove the cake from the pan. Top with the remaining blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Expert Tips:
01 -
- The contrast between tangy lemon and sweet blueberries feels like sunshine on a spoon
- You can assemble it hours before guests arrive and pull it out looking gorgeous
02 -
- Rushing the chilling time means you will end up with a sloppy mess instead of clean slices
- Room temperature cream cheese blends seamlessly while cold cream cheese leaves you fighting tiny lumps forever
03 -
- Pat your blueberries completely dry before folding them in to prevent watery pockets in your finished cake
- The springform pan is nonnegotiable here because you will never get this cake out in one piece otherwise