Description
Bright, creamy, and effortlessly elegant, this no-bake lemon blueberry cream cake layers a buttery graham cracker crust with silky lemon cream and juicy blueberries. Perfect for summer parties, weeknight treats, or make-ahead easy dessert plans. Keywords: quick breakfast, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas, summer dessert, make-ahead dessert, lemon blueberry cake.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream, chilled
1/2 cup lemon juice, freshly squeezed
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 cup whipped cream, for topping
1/2 cup fresh blueberries, for topping
6–8 thin lemon slices, for garnish
1 tablespoon lemon zest curls, for garnish
Instructions
1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Firmly press into a 9-inch springform pan. Chill.
2. Make the blueberry layer: In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat; cook about 5 minutes until juicy and slightly thickened. Cool completely.
3. Make the lemon cream: Beat cream cheese with powdered sugar until smooth; mix in lemon juice, lemon zest, and vanilla. Whip cold cream to stiff peaks; gently fold into the lemon mixture.
4. Assemble: Spread half the lemon cream over the crust; spoon on half the cooled blueberries and lightly swirl. Repeat with remaining cream and blueberries.
5. Decorate and chill: Top with whipped cream swirls, fresh blueberries, and lemon slices. Refrigerate at least 6 hours, or overnight, before slicing.
6. Serve: Slice with a warm, clean knife for neat edges. Enjoy chilled.
Notes
Use room-temperature cream cheese for a lump-free, ultra-smooth filling.
Chill bowl and beaters before whipping cream to maximize volume and stability.
Let the blueberry mixture cool fully before layering to avoid melting the cream.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 21
- Sodium: 210
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 70
Keywords: no-bake lemon blueberry cream cake, easy dessert, summer dessert, make-ahead dessert, no bake cake, lemon dessert, blueberry cream cake, quick dessert ideas