Craving a refreshing dessert that’s bursting with zesty lemon and juicy blueberries? This No-Bake Lemon Blueberry Cream Cake is the perfect balance of tart and sweet, with a velvety cream texture that melts in your mouth. The best part? No oven required! Whether you’re hosting a summer gathering or simply indulging in a treat, this easy-to-make dessert will leave everyone craving more.
Why You’ll Love This No-Bake Dessert
• Easy to make – No baking required, just a few simple steps.
• Light and refreshing – A perfect mix of citrusy lemon and sweet blueberries.
• Great for any occasion – Ideal for parties, potlucks, or a simple family treat.
• No fancy equipment needed – Just a mixing bowl and a springform pan!
Ingredients
For the Crust:
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp sugar
For the Cream Filling:
• 16 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
For the Blueberry Topping:
• 2 cups fresh blueberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water
Instructions
Step 1: Prepare the Crust
• In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
• Press the mixture firmly into the bottom of a springform pan.
• Place in the refrigerator to set while preparing the filling.
Step 2: Make the Creamy Lemon Filling
• In a large bowl, beat the softened cream cheese until smooth.
• Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
• Pour the filling over the chilled crust, smoothing the top with a spatula.
• Refrigerate for at least 4 hours or until firm.
Step 3: Prepare the Blueberry Topping
• In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
• Stir occasionally and cook until the blueberries start to release their juices.
• Add the cornstarch slurry and continue stirring until the sauce thickens.
• Let it cool completely before spreading over the chilled cake.
Serving & Storage Tips
• For the best flavor, allow the cake to chill overnight before serving.
• Garnish with additional lemon zest and fresh blueberries for a stunning presentation.
• Store leftovers in the refrigerator for up to 4 days.
Final Thoughts
This No-Bake Lemon Blueberry Cream Cake is a showstopper, perfect for warm days or when you want a delicious treat without turning on the oven. The bright lemon flavor and juicy blueberries make this dessert irresistible. Try it for your next gathering and watch it disappear in minutes!