No Bake Lemon Blueberry Cream Cake (Printable)
Light, creamy dessert with fresh blueberries and lemon. Easy no-bake treat perfect for summer.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons 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 tablespoons freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 teaspoon pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)
# How-To Steps:
01 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest in a medium bowl. Mix until well blended and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract; mix until fully combined.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 - Gently fold 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 filling over the chilled crust and smooth the top with a spatula.
06 - Cover and refrigerate for at least 4 hours, or until completely set.
07 - Remove from springform pan. Top with remaining blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Expert Advice:
01 -
- The contrast of tart lemon against sweet cream hits that perfect balance we all crave in summer desserts
- You can make it ahead and pull it out like a secret weapon when guests arrive
- No heating up your kitchen when it's already ninety degrees outside
02 -
- The cake needs a full four hours to set properly, but I've learned that letting it chill overnight makes the flavors deepen and the texture becomes almost mousse like
- Room temperature ingredients are your best friend here, especially the cream cheese, so pull everything out about an hour before you start
03 -
- Run a thin knife around the edge of the pan before releasing the springform, it helps prevent any sticking and keeps the sides looking perfect
- Zest your lemons before juicing them, it's so much easier to handle the whole fruit when it hasn't been squeezed yet