If you’re looking for a refreshing dessert that tastes like sunshine, this No-Bake Lemon Blueberry Cream Cake is just the thing! Bursting with vibrant lemon flavor and juicy blueberries, it’s light, creamy, and incredibly easy to make. Perfect for summer gatherings, potlucks, or any time you crave a cool, fruity treat.
Ingredients
- 1 1/2 cups graham cracker crumbs – for a buttery, crunchy crust
- 1/4 cup melted butter – binds the crust and adds richness
- 8 oz cream cheese, softened – for a smooth and creamy filling
- 1/2 cup granulated sugar – adds sweetness to balance the tang
- 1 tbsp lemon zest – gives a fresh, zesty aroma
- 2 tbsp lemon juice – enhances the lemon flavor
- 1 cup heavy whipping cream – whipped for a light and airy texture
- 2 cups fresh blueberries – adds sweetness and color
- Extra lemon zest & blueberries – for garnish
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until fully combined. Press firmly into the bottom of a 9×9-inch square pan. Place in the refrigerator to set while you make the filling.
- Make the Lemon Filling: Beat softened cream cheese and sugar in a bowl until smooth. Add lemon zest and lemon juice; mix until well incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form (about 3-4 minutes).
- Combine the Mixtures: Gently fold the whipped cream into the lemon cream mixture, taking care to maintain the light texture.
- Assemble the Cake: Spread half of the lemon cream over the crust. Layer 1 cup of blueberries evenly on top. Add the remaining lemon cream and smooth it out.
- Garnish & Chill: Top with the remaining blueberries and a sprinkle of lemon zest. Chill for at least 4 hours, or overnight, until fully set.
- Serve: Cut into squares and serve chilled. Enjoy the burst of citrus and berry in every creamy bite!
Tips & Variations
- Make Ahead: This dessert is ideal for prepping a day in advance.
- Use Frozen Blueberries: Thawed and patted dry, they work well if fresh aren’t available.
- Swap the Base: Try digestive biscuits or vanilla wafers for a different twist.
- Add Variety: Mix in raspberries, blackberries, or sliced strawberries for a berry medley.
Storage
Store covered in the refrigerator for up to 3 days.
Equipment
- 9×9-inch square pan
- Mixing bowls
- Hand or stand mixer
- Spatula
This easy no-bake lemon blueberry cream cake is everything a summer dessert should be—simple, fresh, and delicious. Don’t forget to save it to your favorite recipe board!