No-Bake Lemon Blueberry Cream Cake
A refreshing and delightful no-bake dessert featuring layers of creamy lemon filling and fresh blueberries, perfect for spring and summer gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs or digestive biscuits
- 0.5 cups melted butter
For the filling
- 1 cup heavy cream (whipped)
- 1 cup cream cheese (softened) make sure at room temperature
- 1 cup powdered sugar
- 0.25 cups lemon juice
- 1 tablespoon lemon zest zest of 1 lemon
- 2 cups fresh blueberries for layering and garnish
Instructions
Preparation
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until they resemble wet sand, then press them firmly into the bottom of a springform pan to create an even layer.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually incorporate the powdered sugar, lemon juice, and lemon zest. Once combined, gently fold in the whipped heavy cream until the mixture is light and fluffy.
- Layer half of the creamy filling over the graham cracker crust, followed by a generous layer of fresh blueberries. Repeat this process with the remaining filling and blueberries on top.
- Cover and refrigerate the cake for at least four hours, or overnight if you can resist the temptation.
Notes
For a simple presentation, slice into the cake and serve each piece with an extra handful of fresh blueberries on top. Drizzle with a light lemon glaze or serve alongside a scoop of vanilla ice cream for added decadence.