No-Bake Lemon Dazzling Blueberry Cream Cake
Bright, tangy lemon cream meets juicy blueberries in this elegant no-bake dessert. With a buttery graham cracker crust and a luscious, airy filling, this cake is the perfect combination of sweet and refreshing. Ideal for summer gatherings, brunches, or any time you need a crowd-pleasing, make-ahead treat, this recipe brings together vibrant flavors and smooth, creamy textures without ever turning on the oven. Perfect for quick dessert ideas, summer dessert recipes, and elegant no-bake treats.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Crush graham crackers into fine crumbs. Mix with melted butter until combined. Press into a springform pan and chill.
- Whip heavy cream with powdered sugar until stiff peaks form. Set aside.
- Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
- Fold whipped cream into the lemon cream mixture.
- Spread half the filling over crust. Add a layer of blueberries, then top with remaining filling.
- Chill for at least 4 hours or overnight.
- Garnish with extra whipped cream, lemon zest, and blueberries before serving.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 6gFat: 26gSaturated Fat: 15gCholesterol: 75mgSodium: 210mgFiber: 1gSugar: 30gVitamin A: 15IUVitamin C: 8mgCalcium: 12mgIron: 4mg
Save This Recipe On Pinterest For LaterClick the Pinterest Button Below and Save It.