This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing dessert that will make your taste buds dance! It combines creamy layers with a zesty lemon flavor and sweet blueberries.
You don’t even need to turn on the oven—just mix, layer, and chill. Perfect for warm days or when you want something light and fruity. Who can resist that pop of color from those blueberries? 🍋💙
Key Ingredients & Substitutions
Cream Cheese: This gives your cake a rich and creamy texture. If you’re looking for a lighter option, you can use neufchâtel cheese, which is lower in fat but still creamy.
Powdered Sugar: Essential for sweetness and smooth consistency. If you prefer a healthier alternative, try using a sugar substitute that measures like sugar, or make your own by blending granulated sugar until fine.
Heavy Whipping Cream: This is what makes the filling light and fluffy. If you’re looking for a non-dairy option, coconut cream works well. Just chill a can of coconut milk and scoop out the solid part.
Lemon Juice and Zest: Fresh lemon juice and zest give the cake its vibrant flavor. You can substitute lime juice and zest for a different twist, or use bottled lemon juice in a pinch, but fresh is always better!
Blueberries: Fresh blueberries are lovely in this recipe. If they are out of season, frozen blueberries can be used, just thaw and drain them well to avoid excess moisture.
Graham Cracker Crumbs: Lemon-flavored crumbs are a fun choice here. Regular graham cracker crumbs can easily be substituted and you could even crush up cookies like digestive biscuits for a different flavor.
How Do You Get the Whipped Cream to Form Perfect Stiff Peaks?
Whipping cream to stiff peaks is key for the cake’s texture. Here’s how to do it successfully:
- Start with chilled equipment. Make sure your mixing bowl and beaters are cold to help the cream whip better.
- Pour the heavy cream into the bowl and begin whipping on medium speed.
- Once bubbles form, increase the speed to high. Watch closely! As it thickens, it will go from soft peaks (gently drooping) to stiff peaks (standing tall). Stop whipping as soon as you reach stiff peaks.
- Be careful not to overwhip, or you’ll end up with butter. If you feel unsure, stop just before you think it’s ready—cream will continue to thicken slightly even after you stop.
This step is really rewarding and adds such a lovely lightness to your cake! Happy baking!
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 package (about 8 oz) lemon-flavored graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 cup heavy whipping cream
For Garnish:
- Additional blueberries
- Lemon zest
- Whipped cream (optional)
How Much Time Will You Need?
This delightful dessert takes about 20 minutes to prepare and then requires at least 4 hours in the fridge to chill and set. For the best results, refrigerate it overnight! You’ll love the refreshing flavors of lemon and blueberry in every bite!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the lemon-flavored graham cracker crumbs with the melted butter. Stir well until the mixture looks like wet sand. Then, take the mixture and press it firmly into the bottom of an 8-inch square baking dish to make an even crust. Set it aside while you prepare the filling.
2. Make the Cream Filling:
Grab a large bowl and beat the softened cream cheese with an electric mixer until it’s nice and smooth. Slowly add the powdered sugar while mixing until it’s all combined. Next, add in the vanilla extract and fresh lemon juice, followed by the lemon zest. Mix everything together until well blended and creamy.
3. Whip the Cream:
In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form. This means it should be thick and hold its shape. Gently fold this fluffy whipped cream into your cream cheese mixture until it’s fully combined. Be careful not to deflate the whipped cream too much!
4. Assemble the Cake:
Take half of your cream filling and spread it evenly over the crust. Then, sprinkle half of the fresh blueberries on top. Add the rest of the cream filling, smoothing it out again, followed by the remaining blueberries scattered on top. It should look beautiful and colorful!
5. Chill:
Cover your cake with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, but if you can wait until the next day, that’s even better! This will help all the flavors meld together and the cake to set perfectly.
6. Garnish and Serve:
When you’re ready to serve, remove the cake from the fridge and give it a lovely garnish of additional whipped cream, blueberries, and a sprinkle of lemon zest on top. Cut into squares and enjoy this refreshing no-bake lemon dazzling blueberry cream cake with friends and family!
Can I Use Low-Fat Cream Cheese Instead?
Yes, you can substitute low-fat cream cheese, but the texture and flavor may be slightly different. It may yield a lighter filling, but be sure not to overmix it to maintain some creaminess.
What If I Don’t Have Lemon-Flavored Graham Crackers?
No problem! You can use regular graham crackers and add 1-2 teaspoons of lemon zest to the crust mixture for that fresh lemon flavor. Just mix it in with the melted butter and crumbs before pressing into the pan.
How Long Can I Store Leftover Cake?
You can keep any leftover cake in an airtight container in the refrigerator for up to 3 days. For best flavor, enjoy it within the first couple of days, as the texture may change over time.
Can I Freeze This Cake?
Absolutely! To freeze, slice the cake into squares, wrap each piece tightly in plastic wrap, and then place them in an airtight container. It will keep for up to 2 months. Thaw individual pieces in the refrigerator before serving for the best taste.
