No Bake Lemon Blueberry Cream Cake (Printable)
Refreshing creamy cake with fresh blueberries and lemon. Easy no-bake summer dessert perfect for gatherings.
# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Zest of 1 lemon
→ Lemon Blueberry Cream Filling
05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tbsp freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 tsp pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)
# How To Cook:
01 - Combine graham cracker crumbs, melted butter, 2 tbsp sugar, and lemon zest in a medium bowl. Mix until well blended and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
03 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
05 - Carefully fold in 1 2/3 cups fresh blueberries, taking care not to crush the berries.
06 - Pour the filling over the chilled crust and smooth the top with a spatula.
07 - Cover and refrigerate for at least 4 hours, or until completely set and firm.
08 - Remove the cake from the springform pan. Top with remaining 3/4 cup blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Expert Tips:
01 -
- The texture impossibly light yet rich, like eating a flavored cloud on a buttery cookie base
- Zero oven time means your kitchen stays cool even on the hottest summer days
02 -
- Cold whipping cream is absolutely non negotiable for reaching those stiff peaks you need
- Room temperature cream cheese will save you from those frustrating tiny lumps that ruin the silky texture
03 -
- Make sure your heavy cream is very cold before whipping for best results
- Press the crust mixture firmly into the pan using the bottom of a measuring cup