This No-Bake Lemon Blueberry Cream Cake is a refreshing treat that’s perfect for warm days! With creamy layers and juicy blueberries, it’s light yet satisfying.
You won’t believe how easy it is to whip up! I love how I can just mix, layer, and let it chill—no oven needed. Plus, the tangy lemon really brightens it up! 🍋💙
Key Ingredients & Substitutions
Graham Crackers: The crust comes from graham cracker crumbs, which add a nice sweetness. If you can’t find them, digestive biscuits or even vanilla wafers work great as a substitute.
Cream Cheese: This ingredient gives the cake its creamy texture. For a lighter option, use Neufchâtel cheese. Vegan cream cheese is another alternative if you need a dairy-free version.
Blueberries: Fresh blueberries are ideal for their sweetness and flavor. Frozen blueberries can also be used, just thaw and drain them well to avoid excess moisture.
Heavy Whipping Cream: This allows you to create a light and fluffy frosting. If you’re looking for lower-fat options, coconut cream could be a good alternative, offering a slightly different flavor.
How Do I Achieve the Best Creamy Texture for the Filling?
The key to a smooth and creamy filling is to beat the cream cheese thoroughly until it’s free of lumps before adding other ingredients.
- Mix the softened cream cheese and powdered sugar using an electric mixer for about 2 minutes at a medium speed.
- Once smooth, gently fold in the whipped cream. This keeps the mixture light and airy!
Also, make sure to whip the heavy cream until you get stiff peaks—this adds a lot of lightness.
Finally, let the assembled cake chill properly. This helps the flavors meld and the cake set, providing that perfect slice.
No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits), crushed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Lemon Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For Decoration:
- Whipped cream (for piping)
- Fresh blueberries
- Lemon zest or thin lemon peel strips
- Optional: colored sprinkles or edible pearls
How Much Time Will You Need?
This delicious dessert takes about 20 minutes of active preparation time. However, you will need to chill the cake in the refrigerator for at least 4 hours (or preferably overnight) to set. So, overall, plan for a total of about 4 hours and 20 minutes to enjoy!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it’s all well combined and crumbly. Press this mixture evenly into the bottom of a 9×9 inch square pan (or a similar size) to form the crust. Use the back of a measuring cup or your hands to press it down firmly.
2. Make the Blueberry Layer:
In a small bowl, toss the fresh blueberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Set the mixture aside for about 10 minutes to allow the blueberries to soak in the flavors and soften a bit. This will make them even more delicious!
3. Prepare the Lemon Cream Filling:
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until it’s nice and smooth. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until it’s well combined. Then, gently add the fresh lemon juice, lemon zest, and vanilla extract, mixing gently to combine without deflating the whipped cream.
4. Assemble the Cake:
Spread half of the lemon cream mixture evenly over the crust. Next, spoon half of the macerated blueberries on top, spreading them out so they’re evenly distributed. Now, pour the remaining lemon cream mixture on top of the blueberries, spreading it carefully to cover them completely and create a nice smooth surface.
5. Chill the Cake:
Cover the cake with plastic wrap and chill it in the refrigerator for at least 4 hours. If you can, letting it chill overnight is even better to ensure it sets up perfectly.
6. Decorate:
Once set, remove the cake from the fridge. Before serving, pipe some swirls of whipped cream on top for decoration. Sprinkle fresh blueberries and lemon zest strips on top, and feel free to add some colorful sprinkles or edible pearls for an extra festive touch!
7. Cut & Serve:
Now it’s time to cut your cake into squares and serve it cold. Enjoy this luscious and tangy No-Bake Lemon Blueberry Cream Cake that’s bursting with fresh fruit and creamy lemon flavors!
Happy baking (or rather, no-baking)! 🍰💙
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even crushed Oreo cookies for a chocolatey twist. Just ensure to adjust the sugar content based on the sweetness of the substitute.
How Can I Make This Cake Gluten-Free?
To make this No-Bake Lemon Blueberry Cream Cake gluten-free, simply swap the graham cracker crumbs for gluten-free graham cracker crumbs or almond flour mixed with a bit of melted butter and sugar as a base.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries can be used! Just thaw them first and drain any excess liquid before adding them to the cake. This will help avoid a watery layer in your dessert.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so just slice and enjoy it straight from the fridge! If needed, you can also freeze it for up to a month; however, the texture may slightly change upon thawing.
