No-Bake Lemon Dazzling Blueberry Cream Cake Recipe – Easy Summer Dessert Idea
This No-Bake Lemon Dazzling Blueberry Cream Cake Recipe is the perfect blend of tangy lemon and sweet blueberries in a creamy, refreshing dessert. With a buttery crust, luscious lemon cream filling, and juicy blueberries layered throughout, this cake is as beautiful as it is delicious. Best of all, it requires no baking—making it ideal for summer parties, holidays, or anytime you want a quick yet impressive treat. Light, fruity, and indulgent, it’s a show-stopping dessert that’s guaranteed to wow your guests.
Equipment
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups & spoons
Ingredients
Crust
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup melted butter
- 2 tbsp sugar
Filling
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 cup heavy cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
Topping
- 1 ½ cups fresh blueberries
- Extra lemon zest curls or mint leaves for garnish
Instructions
- Prepare Crust: Mix crumbs, melted butter, and sugar. Press firmly into springform pan. Chill 20 minutes.
- Make Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, juice, and vanilla. Whip cream separately to soft peaks, then fold into cream cheese mixture.
- Assemble Cake: Pour filling over crust, smooth top, and scatter blueberries evenly.
- Chill: Cover and refrigerate 4–6 hours, preferably overnight, until set.
- Garnish & Serve: Top with extra blueberries, lemon zest curls, or mint leaves before slicing.
Notes
- Pro Tip: Always use fresh blueberries for vibrant color and firm texture.
- Variations: Try raspberries, blackberries, or a coconut crust for tropical flair.
- Storage: Keeps 3–4 days in the fridge. Freeze without garnish for up to 2 months.
- Serving Idea: Slice into bars for picnic-friendly portions.