This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With creamy layers, zesty lemon, and sweet blueberries, it’s perfect for warm days or any time you crave something light.
I love how simple it is to whip this up without turning on the oven. Just layer the ingredients, chill it, and enjoy! Plus, the blueberries are like tiny bursts of happiness in every bite! 🍋💙
Key Ingredients & Substitutions
Graham Crackers: These create a great base for the cake. If you don’t have them, try using digestive biscuits or crushed pretzels for a salty-sweet twist.
Cream Cheese: For a lighter version, you can use Neufchâtel cream cheese. If you’re dairy-free, a vegan cream cheese works well, too.
Heavy Whipping Cream: If you’re looking to cut calories, you can substitute it with whipped topping. Be sure to check for a non-dairy version if needed.
Lemon Juice & Zest: Fresh is best for a vibrant flavor. If you’re in a pinch, bottled lemon juice can substitute, but it may lack some brightness.
Fresh Blueberries: Substitute with other berries like raspberries or strawberries if blueberries are unavailable. They’ll still taste great!
How Do I Make the Creamy Layer Without Overmixing?
When mixing the cream cheese and whipped cream, be gentle. Overmixing can deflate the whipped cream, leading to a less fluffy texture. Here’s how to get it right:
- First, beat the cream cheese and powdered sugar until smooth.
- Then, gently fold in the whipped cream. Use a spatula to lift from the bottom and fold over the top.
- Repeat until just incorporated—this keeps the mixture airy and light. Don’t worry about minor streaks; they’ll even out in the fridge!
How to Make No-bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 package (9 oz) graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
For the Whipping Cream:
- 1 cup heavy whipping cream
For the Filling:
- 1 1/2 cups fresh blueberries
- Additional blueberries and lemon zest for garnish
How Much Time Will You Need?
This delightful dessert will take about 30 minutes to prepare, but you’ll need to refrigerate it for at least 4 hours—or overnight—for the best results. That means a little patience is involved, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Make the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix it all together until it’s crumbly and well combined. Take this mixture and press it firmly into the bottom of a 9-inch square baking dish to form a nice crust. Set this aside for now.
2. Prepare the Lemon Cream Cheese Layer:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until it’s smooth and creamy. Then, add the freshly squeezed lemon juice and lemon zest. Mix everything together until it’s well blended and looks delicious.
3. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means when you lift the beater, the cream should hold its shape and not fall. Carefully fold the whipped cream into the lemon cream cheese mixture; stir gently until you can’t see any more streaks of white.
4. Layer the Cake:
Now it’s time to layer! Start by placing half of the fresh blueberries over the graham cracker crust in your baking dish. Pour half of the lemon cream cheese mixture on top of the blueberries, smoothing it out with a spatula. Next, repeat this process with the remaining blueberries followed by the rest of the lemon cream cheese mixture. Make sure the top is nice and even.
5. Chill and Garnish:
Cover your dessert with plastic wrap and place it in the fridge for at least 4 hours, or overnight if you prefer. This will give it time to set. Once you’re ready to serve, remove it from the fridge and garnish the top with some additional blueberries and a sprinkle of lemon zest. Cut into squares, serve, and enjoy your refreshing No-bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Different Types of Crust for This Cake?
Absolutely! If you want to switch things up, you can use crushed Oreos or any cookie of your choice for the crust. Just make sure to adjust the butter amount accordingly if the cookie crumbs are less absorbent than graham crackers.
How to Keep Leftovers Fresh?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture, it’s best to keep the cake covered with plastic wrap or in a sealed container to avoid dryness.
Can I Use Different Fruits Instead of Blueberries?
Yes, feel free to get creative! You can substitute blueberries with raspberries, strawberries, or even a mix of berries. Just keep in mind that different fruits might have varying levels of sweetness and acidity, so adjust the sugar if needed!
What Should I Do If My Cream Cheese is Too Firm?
If your cream cheese is too firm to mix smoothly, let it sit at room temperature for about 30 minutes. You can also microwave it for about 10-15 seconds, checking to see if it’s softened enough to blend easily without overheating it.
