Description
Indulge in the summer delight of No-Bake Lemon Dazzling Blueberry Cream Cake, a refreshing dessert that’s as easy to make as it is delicious! This no-bake treat features luscious layers of creamy lemon filling and vibrant blueberries, all perched atop a buttery graham cracker crust. Perfect for hot days when you want to treat your guests without the hassle of baking, this cake can be prepared in advance and chilled until you’re ready to serve. With its beautiful presentation and delightful flavors, it’s sure to be the star of any gathering—whether it’s a family barbecue or a festive celebration.
Ingredients
Scale
- 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
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter. Press into a 9×9-inch pan and chill.
- Make the filling: Beat cream cheese and sugar until smooth. Add lemon zest and juice; mix well.
- Whip the cream: In a separate bowl, whip heavy cream until soft peaks form.
- Combine: Gently fold whipped cream into the cream cheese mixture.
- Layer: Spread half of the filling over the crust, add blueberries, then top with remaining filling.
- Garnish: Add extra blueberries and lemon zest on top. Chill for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 303
- Sugar: 18g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg