This bright and zesty no-bake lemon blueberry cream cake is a refreshing treat! With creamy layers of lemon flavor and sweet blueberries, it’s perfect for any occasion.
No need to heat up the kitchen—just mix, layer, and chill! I love serving this on warm days; it’s like a little slice of sunshine on your plate! 🌞
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make the crust. You can mix things up with other cookies like digestive biscuits or even vanilla wafers if you want a different flavor.
Cream Cheese: I use full-fat cream cheese for the best texture and flavor. If you’re looking for a lighter option, Neufchâtel cheese works well. For a dairy-free choice, try a vegan cream cheese.
Heavy Whipping Cream: This gives the cake its airy texture. If you’re short on time, you can use whipped topping instead. For a dairy-free alternative, coconut cream is great, but the flavor will be slightly different.
Lemon Juice: Freshly squeezed lemon juice is the way to go for the brightest flavor, but bottled juice can be used in a pinch.
Fresh Blueberries: These add sweetness and color! If fresh berries aren’t available, thawed frozen blueberries can be used instead. Just drain any excess moisture before adding them.
How Do You Make a No-Bake Cake Set Perfectly?
Getting the right consistency without baking can be tricky but very manageable! Here are some steps to ensure your cake sets perfectly:
- Make sure to chill the crust firmly before adding the cream filling. This helps it hold together later.
- Whipping the cream to stiff peaks is key! It traps air and makes your filling light and airy. Just be careful not to over-mix, or it may turn grainy.
- After folding in the whipped cream, don’t stir too vigorously. Gently folding combines the ingredients without deflating the air you’ve just incorporated.
- For the best results, allow the cake to set in the fridge for at least 4 hours, or overnight if you can. This ensures that all the flavors meld together beautifully and the cake holds its shape when sliced.
With these tips, you’ll have a creamy, delicious cake that slices beautifully and is sure to impress!
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs (about 15 full sheets)
- 1/2 cup unsalted butter, melted
For The Cream Cheese Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
- 2 tsp lemon zest (plus extra for garnish)
- 1 tsp vanilla extract
For The Whipped Cream:
- 1 cup heavy whipping cream
For The Blueberries:
- 1 1/2 cups fresh blueberries (plus extra for garnish)
How Much Time Will You Need?
This delightful cake will take about 20-30 minutes of preparation time. After that, it needs to chill in the refrigerator for at least 4 hours to set properly—or overnight for best results. So, overall, you’re looking at a delicious treat ready in just a little over 4 hours, or you can prepare it the night before!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix with a fork until all the crumbs are evenly coated in butter. Next, press this mixture firmly into the bottom of a 9×9-inch square pan to form a nice, even crust. Pop the crust into the refrigerator to chill while you whip up the filling.
2. Make the Cream Cheese Filling:
In a large mixing bowl, add the softened cream cheese and powdered sugar. Use an electric mixer to beat the two together until the mixture is smooth and creamy. Now, add in the lemon juice, lemon zest, and vanilla extract. Continue mixing until everything is fully combined.
3. Whip the Cream:
In a separate bowl, take your heavy whipping cream and whip it until it forms stiff peaks. This is key for giving your cake a light, fluffy texture!
4. Combine and Fold:
Now, gently fold the whipped cream into the lemon cream cheese mixture. Do this carefully to keep the mixture light and airy. Once it’s mixed together and smooth, fold in the fresh blueberries, making sure to reserve a handful for decoration later.
5. Assemble the Cake:
Pour the lemon blueberry cream filling over the chilled crust, spreading it evenly with a spatula. For a bit of flair, you can pipe additional whipped cream on top if you like. Sprinkle the reserved blueberries and some extra lemon zest curls for garnish.
6. Let It Chill:
Cover the cake with plastic wrap and refrigerate it for at least 4 hours, or overnight if you can. This helps the flavors blend together and allows the cake to set properly.
7. Serve and Enjoy:
Once it’s well chilled, slice the cake into squares and serve. Enjoy the creamy, tangy flavors bursting with fresh blueberries—a perfect dessert for any gathering! 🍰
This no-bake lemon blueberry cream cake is not only simple to make but also oh-so-refreshing—great for warm days or just whenever you’re craving something sweet and satisfying!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Yes, you can! While the graham cracker crust is traditional, you can also use crushed Oreo cookies for a chocolatey twist or even shortbread cookies for a buttery flavor. Just make sure to adjust the quantity and butter amount accordingly to achieve the right texture.
How Long Does Leftover Cake Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it covered to maintain its freshness and prevent it from absorbing other flavors from the fridge!
Can I Freeze This Cake?
Absolutely! You can freeze the cake for up to 2 months. Just ensure it is well covered in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight before serving.
What Alternatives Can I Use for Cream Cheese?
If you’re looking for a lighter option, Neufchâtel cheese is a great substitute for cream cheese. For a dairy-free alternative, try using vegan cream cheese, which will still give you that creamy texture, though the flavor might differ slightly.
