No-Bake Lemon Blueberry Cream Cake (Print Version)

Silky lemon and blueberry layers over a buttery crust, ready after chilling. Perfect refreshing summer dessert.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Lemon Cream Filling

04 - 2 cups heavy cream
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - Zest of 1 lemon
08 - Juice of 1 lemon

→ Blueberry Layer

09 - 1 cup blueberry preserves or fresh blueberries

# Steps to Follow:

01 - Mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the base of a loaf pan or springform pan. Place in the refrigerator to chill while preparing the filling.
02 - Beat heavy cream in a chilled mixing bowl using an electric mixer until stiff peaks form. Set aside.
03 - In a separate bowl, beat softened cream cheese with powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold in whipped cream until fully incorporated.
04 - Spread lemon cream evenly over the chilled crust. Spoon blueberry preserves or distribute fresh blueberries over the top. Chill in the refrigerator for a minimum of 4 hours or overnight before serving.

# Additional Tips::

01 -
  • Ready in just twenty minutes of hands-on work
  • No need to turn on the oven
  • Rich lemon flavor with a bright berry burst
  • Easy to adapt with whatever fruit you have
  • Pulls together with mostly pantry and fridge staples
02 -
  • This dessert freezes beautifully just slice before freezing for easy grab-and-go portions
  • It is a good source of calcium through the cream and cheese
  • Naturally vegetarian and easy to adapt for food sensitivities
03 -
  • Always press the crust firmly so it does not crumble when slicing
  • Let the cream cheese soften to room temperature for a silky filling
  • Taste the lemon mixture before layering to adjust sugar or tartness to your liking
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