No-Bake Lemon Blueberry Cream Cake
This no-bake lemon blueberry cream cake is a refreshing dessert perfect for summer picnics, combining bright lemon flavor, sweet blueberries, and a light cream filling without needing to use an oven.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 12–14 full crackers) Substitute digestive biscuits for a slightly different flavor.
- 1/2 cup unsalted butter, melted Use salted butter but reduce added salt elsewhere.
Lemon Blueberry Filling
- 1 cup heavy cream Also labeled heavy whipping cream.
- 1 cup cream cheese, softened Full-fat gives best texture.
- 1/2 cup powdered sugar Confectioners’ sugar; adjust to taste.
- 1/2 cup lemon juice About 2–3 lemons.
- Zest of 1 lemon For extra brightness.
- 2 cups fresh blueberries Frozen can work—thaw and drain.
Instructions
Preparation
- Mix graham cracker crumbs with melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a springform pan (8–9 inches works well) to form an even crust. Refrigerate while you prepare the filling so it firms up.
- In a chilled bowl, whip the heavy cream to soft peaks—lift the whisk and the peaks should hold but fold over slightly.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest and beat until fully incorporated and silky.
- Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and fold until uniform and airy—avoid overmixing or deflating the whipped cream.
Layering
- Pour half the filling over the chilled crust and smooth the top with an offset spatula. Sprinkle or spread half of the blueberries evenly over the layer.
- Pour the remaining filling on top, smooth it, and finish with the remaining blueberries arranged as you like.
Chilling and Serving
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This time lets the filling firm and the flavors meld.
- Run a knife around the springform edge, release the ring, and slice the cake. Serve chilled.
Notes
If you need a dairy-free version, try a firm silken tofu blended with coconut cream for the filling and use a vegan butter substitute for the crust; texture will differ. Chill bowls before whipping for quicker results. Don't overwhip the cream to prevent weeping and ensure a light filling. Store in the fridge for up to 3–4 days or freeze for up to 1 month.