This no-bake lemon dazzling blueberry cream cake is a bright and refreshing treat! With creamy layers, zesty lemon, and sweet blueberries, it’s perfect for a warm day.
I love how simple it is to make—no oven needed! Just layer everything up and let it chill. It’s like a mini vacation on a plate! 🍋💙
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base of the crust, giving it a sweet crunch. If you can’t find them, you could use crushed digestive biscuits or even crushed pretzels for a salty twist!
Heavy whipping cream: The whipping cream creates a light and airy texture. If you want a lighter option, you can substitute with coconut cream. Just chill it first, so it whips well!
Cream cheese: It adds richness to the filling. For a lower-fat alternative, try Greek yogurt; it will still provide that creamy texture but with fewer calories.
Lemon juice and zest: Freshly squeezed lemon juice brightens the flavor. If you don’t have fresh lemons, bottled lemon juice works but may not be as flavorful. I usually prefer fresh whenever possible.
Blueberries: Fresh blueberries are a great source of antioxidants. If they are out of season, frozen blueberries can also be used—just thaw them first and drain excess liquid.
How Do I Whip Cream to Stiff Peaks?
Whipping cream can be tricky if you’re not familiar with it. Here are some quick tips to help you succeed:
- Always start with cold heavy cream and a chilled mixing bowl; this helps it whip faster.
- Use an electric mixer on medium to high speed. It usually takes about 3-5 minutes to reach stiff peaks.
- Watch closely! Stop once you see stiff peaks forming, which means the cream stands up firmly when you lift the beaters. Over-whipping can lead to graininess or butter.
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 package (11 ounces) of graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cream Mixture:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup blueberries (fresh)
- Additional blueberries for garnish
- Lemon zest for garnish
How Much Time Will You Need?
This delightful no-bake cake takes about 20 minutes of preparation time. After that, you’ll need to refrigerate it for at least 4-6 hours or overnight to set properly. It’s a simple and refreshing dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs and melted butter until everything is well combined. Once mixed, press the graham cracker mixture evenly into the bottom of a 9×9-inch (or similar size) square dish. This will form your crust. Now, place it in the refrigerator to chill while you prepare the filling.
2. Make the Cream Mixture:
In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat it on medium speed until it’s nice and smooth. Gradually sprinkle in the powdered sugar, mixing everything together until well combined.
3. Incorporate Lemon:
Add the freshly squeezed lemon juice and lemon zest into the cream cheese mixture. Continue to beat it with the mixer until everything is blended smoothly and there are no lumps.
4. Whip the Cream:
In another clean bowl, whip the heavy cream using an electric mixer on high speed. Keep mixing until you see stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time and make sure everything is combined well without deflating the whipped cream.
5. Layer the Cake:
Now that your crust is ready, take it out of the fridge. Spread half of the creamy filling evenly over the crust. Then sprinkle half of the fresh blueberries on top of this layer. Spread the remaining cream mixture over the blueberries, smoothing it out nicely. Finally, top with the rest of the blueberries.
6. Chill:
Cover the dish with plastic wrap and put it back in the refrigerator. Let it chill for at least 4-6 hours. For the best results, letting it sit overnight is ideal, as it helps everything set beautifully!
7. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge. Garnish it with additional whipped cream, blueberries, and lemon zest on top to make it look even more delicious. Cut into squares and enjoy your refreshing masterpiece!
Enjoy the refreshing flavors of this no-bake lemon and blueberry treat!
Can I Use Different Types of Crust for This Cake?
Absolutely! If you want to switch things up, you can use crushed vanilla wafers or even an Oreo cookie crust for a different flavor profile. Just make sure to adjust the butter quantity accordingly to help the alternative crust hold together.
Is There a Substitute for Heavy Whipping Cream?
Yes, you can use a combination of whole milk and additional cream or even a non-dairy whipped topping if you prefer a lighter option. For a dairy-free version, look for coconut cream, which provides a creamy texture, but note that it may change the flavor slightly.
How Long Can I Store Leftovers?
Your cake can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep it covered to maintain freshness and flavor. If it’s not garnished yet, you can also freeze individual pieces for later enjoyment!
Can I Add Other Fruits to This Cake?
Definitely! Feel free to mix in or substitute other berries like raspberries or strawberries. Just chop them up if they are larger, and adjust the sweetness of the cream mixture if necessary—some fruits are sweeter than others!
