This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With creamy layers and a zingy lemon flavor, it’s perfect for warm days when you don’t want to turn on the oven.
I love how easy it is to make—just mix, layer, and chill! Plus, the blueberries add a pop of color that makes it look fancy without the fuss. Who doesn’t love a dessert that’s a breeze? 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These are great for the crust’s texture. If you don’t have them, try using digestive biscuits or even crushed pretzels for a salty twist!
Cream cheese: This gives the cake its creamy texture. If you prefer a lighter option, you can use mascarpone cheese or Greek yogurt. Both will work well and add a slight tang.
Heavy whipping cream: Key for that fluffy filling! If you want a lighter version, use whipped coconut cream. It adds a nice flavor and is dairy-free.
Blueberries: Fresh blueberries bring sweetness and color. If they are out of season or unavailable, feel free to use frozen blueberries. Just thaw and drain any excess water before using.
Lemon zest and juice: These add a bright flavor to the cake. If you can’t find fresh lemons, bottled lemon juice works but fresh zest is preferable for the intense aroma.
How Do You Achieve Perfectly Whipped Cream?
Whipping cream can seem tricky, but it’s all about the process. Start with cold cream and an ice-cold bowl for the best results. Here’s how to make it fluffy:
- Pour heavy cream into a bowl. Ensure it’s cold for better whipping.
- Use a hand mixer or stand mixer and whip on medium-high speed.
- Watch closely: within 3-5 minutes, you’ll see stiff peaks form. This means it’s ready!
- Be gentle when folding it into your cream cheese mixture to keep the airiness.
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1/3 cup granulated sugar
For the Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
For Topping:
- 1 cup blueberries (fresh)
- Additional blueberries and lemon zest for garnishing
How Much Time Will You Need?
This delicious cake takes about 20 minutes of preparation time and requires at least 4 hours to chill in the fridge. For the best results, chill it overnight to let all the flavors come together perfectly.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by grabbing a medium bowl and mixing together the graham cracker crumbs, melted butter, and granulated sugar. Stir until everything is well combined and the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9×9 inch baking dish to create a nice, even layer. Set it aside while you get started on the filling.
2. Whip the Cream:
In a large mixing bowl, use a mixer to whip the heavy cream on high speed until it forms stiff peaks. This will take about 3 to 5 minutes. Once it’s ready, set it aside carefully.
3. Make the Cream Cheese Filling:
In another bowl, beat together the softened cream cheese and powdered sugar until it becomes smooth and creamy. Add in the lemon juice, lemon zest, and vanilla extract, and mix everything together until you have a well-combined mixture.
4. Combine the Mixtures:
Now, it’s time to be gentle! Take the whipped cream and gently fold it into the cream cheese mixture. Do this carefully so you don’t deflate the fluffy whipped cream. You want it to stay light and airy!
5. Layer the Cake:
Spread a layer of the cream cheese mixture over your prepared crust in the baking dish. Then, sprinkle half of the blueberries evenly over the cream layer. Add another layer of the cream cheese mixture on top and smooth it out using a spatula.
6. Chill:
Cover the cake securely with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better! This helps the cake set perfectly.
7. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge. Top it off with the remaining blueberries and some additional lemon zest for a lovely presentation. If you want to get fancy, you can pipe some whipped cream on top too!
8. Slice and Enjoy:
Finally, cut the cake into squares and serve it chilled. Enjoy the bright and refreshing flavors of lemon and blueberries in every bite!
Can I Substitute Other Cracker Types for the Crust?
Absolutely! If you don’t have graham crackers on hand, you can use digestive biscuits, vanilla wafers, or even crushed shortbread cookies for a different flavor. Just make sure to adjust the sugar if your substitute is already sweetened!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to place a piece of parchment paper between the cake layers if stacking to prevent sticking.
Can I Make This with Frozen Blueberries?
Yes, frozen blueberries can work well! Just make sure to thaw them first and drain any excess juice to avoid making the crust soggy. Pat them dry with a paper towel before adding them to the cake for best results.
What If I Don’t Have Heavy Whipping Cream?
If you’re out of heavy whipping cream, you can use whipped topping or cool whip as a substitute. Alternatively, you can blend equal parts of cream cheese and yogurt for a lighter filling, but keep in mind the texture will differ slightly!
