Indulge in the refreshing flavors of summer with this no-bake lemon dazzling blueberry cream cake. This dessert is not only delicious but also incredibly easy to make, making it a perfect treat for any occasion.
Why You’ll Love This Recipe:
- The combination of zesty lemon and juicy blueberries creates a burst of flavors that will leave your taste buds wanting more.
- With no baking required, this recipe is quick and hassle-free, perfect for those who want a simple yet impressive dessert.
- This cake is great for meal prep, whether you’re hosting a party or simply looking for a sweet treat to enjoy throughout the week.
Ingredient Notes:
- Graham cracker crumbs: These provide a crunchy base for the cake.
- Melted butter: Helps bind the crumbs together for the crust.
- Cream cheese, softened: Adds a rich and creamy texture to the filling.
- Granulated sugar: Sweetens the filling and balances the tartness of the lemon.
- Lemon zest and lemon juice: Infuse the cake with a bright, citrusy flavor.
- Heavy whipping cream: Gives the filling a light and airy texture.
- Fresh blueberries: Add a burst of freshness and color to the cake.
- Lemon zest and extra blueberries for garnish: Enhance the presentation of the cake.
Step-by-Step Instructions:
- In a bowl, combine graham cracker crumbs and melted butter to create the crust. Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese, sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread half of the cream cheese mixture over the crust, then top with a layer of fresh blueberries.
- Repeat with another layer of cream cheese mixture and blueberries.
- Refrigerate the cake for at least 4 hours or overnight to set.
- Before serving, garnish with lemon zest and extra blueberries.
Helpful Tips:
- For a twist, try using different berries like raspberries or blackberries.
- To make the cake ahead of time, store it in the refrigerator for up to 2 days.
- If you prefer a sweeter cake, add more sugar to the cream cheese mixture.
Expert Tips for the Best Results:
- Use full-fat cream cheese for a richer and creamier texture.
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Avoid overmixing the whipped cream to maintain its light and fluffy consistency.
Serving Suggestions:
Serve this no-bake lemon dazzling blueberry cream cake with a dollop of whipped cream and a sprinkle of lemon zest. Pair it with a cup of hot tea or a glass of sparkling lemonade for a delightful treat.
Storage and Reheating Tips:
To store the cake, cover it with plastic wrap and keep it in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh? Yes, but make sure to thaw and drain them before using.
- Can I substitute the graham cracker crumbs with another type of cookie? Yes, you can use crushed vanilla wafers or digestive biscuits.
- How long does this cake need to set in the refrigerator? It’s best to refrigerate the cake for at least 4 hours, but overnight is recommended for the flavors to fully develop.
Conclusion:
Treat yourself to a slice of this no-bake lemon dazzling blueberry cream cake and experience a burst of summer flavors in every bite. Whether you’re hosting a gathering or simply craving a sweet indulgence, this dessert is sure to impress. Give it a try and share your feedback with us!
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No-Bake Lemon Dazzling Blueberry Cream Cake
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 4 hours 15 mins
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing flavors of lemon and blueberry with this no-bake cream cake. A creamy lemon filling sits atop a graham cracker crust, topped with fresh blueberries for a delightful dessert.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
Topping:
- 2 cups fresh blueberries
- Lemon zest and extra blueberries for garnish
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- Make the Filling: Beat cream cheese, sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Assemble the Cake: Spread the lemon cream filling over the crust. Chill in the refrigerator for at least 4 hours or overnight.
- Add Topping: Before serving, top with fresh blueberries and lemon zest.
Notes
- This cake is best served chilled.
- You can customize the toppings with other fruits like raspberries or strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg