This Easy No-Bake Lemon Blueberry Cream Cake is a refreshing delight! With zesty lemon and sweet blueberries, it’s a fun dessert that doesn’t need any baking.
Honestly, it’s so simple that I love making it on hot days. Just whip up the layers, chill, and enjoy! Plus, who can resist that bright lemony flavor? 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy crust. If you can’t find them, try crushed digestive biscuits or vanilla wafers as a different but tasty base.
Cream Cheese: Cream cheese gives a rich and creamy texture to the filling. If you want a lighter option, you can use mascarpone or Greek yogurt instead.
Heavy Whipping Cream: This ingredient adds fluffiness to your filling. If you’re looking for a lower-fat alternative, use coconut cream for a dairy-free option; just make sure it’s chilled well.
Lemon Zest and Juice: Fresh lemon juice brightens the flavor. If you don’t have fresh lemons, bottled lemon juice is a substitute, though fresh is always tastier. Lime juice can also work in a pinch for a twist!
Fresh Blueberries: They add natural sweetness and color. If blueberries are out of season, you might use raspberries or even diced strawberries instead.
How Do You Whip Cream to Stiff Peaks?
Whipping cream is a key step for achieving that fluffy texture. Here’s how to do it right:
- Ensure your heavy cream is super cold; this helps it whip better.
- Use a clean mixing bowl and beaters to avoid any residue that could affect whipping.
- Start on low speed to avoid splattering, then gradually increase to medium-high.
- Whip until soft peaks form first, then keep going until stiff peaks, meaning the cream stands firm and doesn’t fall.
Take it slow and watch carefully; over-whipping can turn it into butter, and that’s something we want to avoid!
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 1 tbsp granulated sugar
For the Cream Filling:
- 2 cups heavy whipping cream, cold
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp lemon zest (plus extra for garnish)
- 2 tbsp fresh lemon juice
- 2 cups fresh blueberries (plus extra for garnish)
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of prep time and requires at least 4 hours to chill in the refrigerator. So, find a cozy spot while it sets up, and you’ll have a refreshing treat ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir well until all the crumbs are coated evenly. Next, press this mixture firmly into the bottom of a 9×9 inch square pan to form a solid crust. Then, pop it in the refrigerator while you prepare the cream filling so it can firm up.
2. Make the Cream Filling:
In a large mixing bowl, take the cold heavy cream and whip it until stiff peaks form. This should take a few minutes—keep watching, so you don’t over-whip! In another bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
3. Combine Filling and Blueberries:
Now it’s time to bring it all together! Gently fold the whipped cream into the cream cheese mixture until they are well combined. Then, carefully fold in 2 cups of fresh blueberries, trying not to crush them so you maintain that great texture.
4. Assemble the Cake:
Pour the luscious cream and blueberry mixture over the chilled graham cracker crust, spreading it evenly across the top. Smooth it out gently with a spatula for a lovely finish.
5. Chill:
Cover the pan with plastic wrap or a lid and refrigerate the cake for at least 4 hours, or until it’s firm and set nicely. This waiting time is the hardest part, but it’ll be worth it!
6. Garnish and Serve:
Just before serving, use a piping bag to add swirls of whipped cream on top if you’re feeling fancy! Then, scatter some additional fresh blueberries and sprinkle some lemon zest curls for that lovely garnish.
7. Slice and Enjoy!
Finally, cut the cake into squares and serve it chilled. Enjoy this refreshing dessert that’s sure to impress everyone!
This stunning no-bake cake features a sweet graham cracker crust, a light lemon-infused creamy filling studded with juicy blueberries, and topped with fresh berries and zesty lemon swirls. What a delightful treat to enjoy!
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Cream Cheese or Whipped Topping?
Absolutely! Low-fat cream cheese can work well in this recipe, just keep in mind it may slightly alter the creaminess. You can also use whipped topping if you want a lighter option; it would add a fluffier texture to the filling.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to maintain its freshness. It’s best enjoyed chilled!
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! You can assemble it a day in advance and let it chill overnight. Just add the garnish just before serving for the best presentation.
What Other Berries Can I Use?
Feel free to mix it up! While blueberries are delicious, you can also use strawberries, raspberries, or blackberries. Just make sure to wash and dry them thoroughly before adding to the filling.
