No-Bake Lemon Dazzling Blueberry Cream Cake
A refreshing, creamy dessert with bright lemon flavor and a gorgeous blueberry topping—no oven required.
Ingredients
For the Crust
- 2 cups graham cracker crumbs (about 16 crackers)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Lemon Cream Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream, cold
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Garnish (Optional)
- Fresh blueberries
- Lemon slices or twists
- Mint leaves
Instructions
1. Make the Crust
- Combine graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan.
- Refrigerate for 20 minutes.
2. Prepare the Blueberry Topping
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries begin to burst.
- Mix cornstarch with water and stir into the berries.
- Simmer 1–2 minutes until thickened.
- Cool completely.
3. Make the Lemon Cream Filling
- Beat cream cheese until smooth.
- Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the lemon mixture until fully combined.
4. Assemble
- Spread the lemon cream filling evenly over the chilled crust.
- Spoon the cooled blueberry topping over the surface.
- Swirl lightly with a knife for a marbled effect, or leave as a glossy top layer.
5. Chill
- Refrigerate for at least 6 hours, preferably overnight, until firm.
Serving
Garnish with fresh blueberries, lemon zest, and mint before serving. The result is a silky lemon cheesecake-style dessert with a vibrant blueberry finish and a buttery graham crust.
Yield: 10–12 slices
Prep Time: 25 minutes
Chill Time: 6+ hours
No baking required. 🍋🫐🍰
