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No-Bake Lemon Blueberry Cream Cake

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A delightful no-bake dessert featuring creamy lemon flavors and juicy blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 1 cup heavy cream (whipped)
  • 1 cup cream cheese (softened)
  • 1 cup powdered sugar
  • 0.25 cups lemon juice
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 2 cups fresh blueberries (for layering and garnish)

Instructions

  1. Prepare the crust: In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring even coverage.
  3. Create the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest, and beat until well combined.
  4. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Combine and layer: Layer half of the creamy lemon filling over the prepared crust, sprinkle half of the fresh blueberries on top, then add the remaining filling and top with the rest of the blueberries.
  6. Chill: Cover the springform pan and place it in the refrigerator for at least 240 minutes, or overnight if possible.
  7. Serve: Once set, carefully release the sides of the springform pan. Slice into wedges and serve.

Notes

Consider drizzling with honey or a berry compote for added flavor. This cake can also be made a day or two in advance.

Nutrition

Keywords: no-bake cake, lemon dessert, blueberry dessert, summer treats, easy dessert

Find it online: https://butteredtable.com/no-bake-lemon-blueberry-cream-cake-summer/