No-Bake Lemon Dazzling Blueberry Cream Cake
Indulge in the freshness of summer with this No-Bake Lemon Dazzling Blueberry Cream Cake. This delightful dessert features a luscious creamy lemon filling layered with sweet blueberries, all atop a buttery graham cracker crust. Perfect for warm gatherings or as a light finish to any meal, this cake is not only easy to prepare but also visually stunning. With no baking required, it comes together quickly, allowing you to spend more time with your guests and less time in the kitchen. Chill it to perfection for a refreshing treat that everyone will love.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter; press into a 9×9-inch pan and chill.
- Beat cream cheese and sugar until smooth, then mix in lemon zest and juice.
- Whip heavy cream until soft peaks form; fold into the cream cheese mixture.
- Spread half of the filling over the crust, layer with blueberries, then top with remaining filling.
- Garnish with extra blueberries and lemon zest; refrigerate for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg