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
Units
Scale
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