Description
Indulge in the light and refreshing delight of No-Bake Lemon Dazzling Blueberry Cream Cake. This no-bake dessert combines a zesty lemon flavor with sweet, juicy blueberries, all nestled atop a buttery graham cracker crust. Perfect for summer gatherings or family celebrations, this cake is as easy to make as it is delicious. With its creamy layers and vibrant presentation, it’s an impressive treat that requires minimal effort. Chill it ahead of time and serve it cold for a satisfying finish to any meal.
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 by mixing graham cracker crumbs with melted butter and pressing into a 9×9-inch pan. Chill while preparing the filling.
- In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice; mix until combined.
- Whip heavy cream in another bowl until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture until just combined.
- Layer half of the filling over the crust, add blueberries, then spread remaining filling on top.
- Garnish with extra blueberries and lemon zest; cover and chill for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg