Easy No-Bake Lemon Blueberry Cream Cake

Key Ingredients & Substitutions

Graham Cracker Crumbs: These form the crust and add a sweet crunch. If you can’t find them or want a different flavor, try using digestive biscuits or even crushed vanilla wafers for a twist.

Cream Cheese: Use full-fat cream cheese for the richest flavor. If you want a lighter option, you can substitute with mascarpone, but the texture might vary slightly.

Fresh Blueberries: Blueberries bring flavor and color to the cake. If they’re not in season, feel free to use frozen blueberries—just thaw and drain them first.

Heavy Whipping Cream: This gives the cake its creamy texture. If you prefer a non-dairy option, coconut cream can work well, just make sure it’s chilled for proper whipping.

How Do You Achieve a Perfectly Smooth Cream Filling?

The filling relies on both the cream cheese and whipped cream for a fluffy texture. Here’s how to ensure your filling is silky smooth:

• Make sure your cream cheese is softened at room temperature, which helps avoid lumps.
• Beat the cream cheese well before adding other ingredients to get it creamy.
• When you add the whipped cream, gently fold it in using a spatula—avoid stirring vigorously as this might deflate the mixture.

Following these steps will guarantee your filling is light and smooth, making the cake a delight to eat!

Easy No-Bake Lemon Blueberry Cream Cake

Ingredients You’ll Need:

For the crust:

• 2 cups graham cracker crumbs (about 12 full sheet crackers)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 16 oz (2 cups) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 cups heavy whipping cream

For the berries & decoration:

• 1 1/2 cups fresh blueberries (plus extra for garnish)
• Lemon peel curls or zest for garnish

How Much Time Will You Need?

This delightful cake takes about 30 minutes to prepare, plus at least 4 hours of chilling time (or overnight for best results). It’s a simple, no-bake dessert that’s perfect for warm days or any gathering!

Step-by-Step Instructions:

1. Prepare the crust:

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Stir until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of a 9×9 inch square pan or similar dish to form the crust. Place in the refrigerator to chill while preparing the filling.

2. Make the cream cheese filling:

Using a large mixing bowl, beat the softened cream cheese until smooth. Next, add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat again until everything is creamy and thoroughly combined.

3. Whip the cream:

In a separate bowl, whip the heavy whipping cream until stiff peaks form. This is what will give your cake a light and fluffy texture.

4. Combine and fold:

Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing until it is incorporated and smooth.

5. Add blueberries:

Now, fold in 1 1/2 cups of fresh blueberries into the cream mixture until they’re evenly distributed.

6. Assemble the cake:

Pour the blueberry cream filling over the chilled crust. Use a spatula to spread it evenly and smooth out the top.

7. Chill:

Refrigerate the cake for at least 4 hours, but it’s best if you can let it set overnight.

8. Decorate and serve:

When you’re ready to serve, you can pipe or dollop on some extra whipped cream if you like. Garnish with the remaining fresh blueberries and sprinkle some lemon peel curls or zest on top for a beautiful finish.

9. Slice and enjoy:

Carefully slice the cake into squares and serve chilled. This treat is delightfully creamy, with a vibrant mix of lemon and blueberries that bursts with flavor in every bite!

This no-bake cake is quick to assemble and a fantastic choice for a light, fruity dessert without the need for baking. Enjoy your refreshing creation!

Frequently Asked Questions (FAQ)

Can I Use a Different Type of Crust?

Absolutely! If you want to switch things up, you can use crushed vanilla wafers, shortbread cookies, or even a nut-based crust for a gluten-free option. Just ensure the base is sturdy enough to hold the filling.

How Can I Make This Recipe Ahead of Time?

This cake is perfect for making ahead! You can prepare the entire cake the day before your event and let it chill in the fridge overnight. Just keep it covered with plastic wrap to prevent it from drying out.

Can I Substitute Other Berries?

Yes! While blueberries are delicious, you can easily swap them for raspberries, strawberries, or blackberries. Just make sure to adjust the sweetness slightly if you use tart berries like raspberries.

How Should I Store Any Leftovers?

Store any leftovers in an airtight container in the fridge. The cake will stay fresh for up to 3 days. If you find it has lost some of its fluffiness, gently whip some extra cream and layer it on top before serving again.