No-Bake Lemon Blueberry Cream Cake

Try this No-Bake Lemon Blueberry Cream Cake, a refreshing summer dessert bursting with lemon and blueberry flavors.

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Prep Time 20

Chilling Time 4

Total Time 4 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs Can substitute with crushed digestive biscuits.
0.5 cups melted butter Ensure it’s melted for easy mixing.

For the Filling

8 ounces cream cheese Softened to room temperature.
0.5 cups granulated sugar Can be replaced with a sugar alternative.
1 tablespoon lemon zest Use fresh for the best results.
0.25 cups fresh lemon juice Adjust to taste based on preference.
1 cups heavy whipping cream Whipped to soft peaks.

For the Blueberry Layer

1 cups blueberries Fresh or thawed, plump berries are best.

Equipment

Mixing Bowl
electric mixer
spatula
9x9-inch pan

Method

Preparation Steps

Combine graham cracker crumbs and melted butter. Press firmly into a 9x9-inch pan and chill for 15 minutes.
Beat cream cheese and granulated sugar until smooth. Add lemon zest and lemon juice, mix well.
Whip heavy cream to soft peaks.
Fold whipped cream into the lemon cream mixture until no white streaks remain.
Spread half of the lemon cream over the crust. Add blueberries, then top with remaining cream filling.
Cover and chill for at least 4 hours, preferably overnight.
Run a warm knife around the edges before slicing. Garnish and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill the cake thoroughly for best results.

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