Description
This No-Bake Lemon Blueberry Cream Cake is a light and creamy dessert with bright lemon flavor, fresh blueberries, and a buttery graham cracker crust for a refreshing make-ahead treat.
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs
- 0.5 cups melted butter
For the Filling:
- 1 cup heavy cream, whipped
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 0.25 cups lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries, for layering and garnish
Instructions
1. Combine graham cracker crumbs and melted butter until evenly moistened and resembling wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a bowl, whip the heavy cream until stiff peaks form.
4. In another bowl, beat together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
5. Gently fold the whipped cream into the cream cheese mixture until well combined.
6. Pour half of the lemon cream mixture over the crust.
7. Add a layer of blueberries on top.
8. Pour the remaining lemon cream mixture over the blueberries and finish with more blueberries.
9. Cover and refrigerate for at least 4 hours, or until set.
10. Slice and serve chilled, garnished with lemon zest and extra berries if desired.
Notes
Let the cream cheese sit at room temperature before using to avoid lumps.
Fold the whipped cream into the cream cheese mixture in three additions to keep it airy.
Refrigerate for at least four hours for the best texture and clean slices.
Garnish with extra lemon zest and fresh blueberries before serving for a prettier presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320