Description
This no-bake lemon blueberry cream cake is a refreshing and creamy dessert bursting with sweet blueberries and tangy lemon flavor. Perfect for warm-weather gatherings or anytime you crave something light and indulgent. It’s simple to make, beautiful to serve, and easy to adapt to dietary needs.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Optional: vanilla extract, white chocolate shavings, mint leaves for garnish
Instructions
- In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Gently fold whipped topping into the cream cheese mixture until fluffy.
- Add lemon zest and lemon juice to the mixture and stir until fully combined.
- Spread half of the cream mixture over the chilled crust.
- Evenly distribute fresh blueberries over the first cream layer.
- Spread the remaining cream mixture on top, smoothing the surface.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, until set.
- Garnish with fresh blueberries, lemon zest, and optional white chocolate shavings before serving.
Notes
- Use firm, fresh blueberries to avoid sogginess.
- For added texture, sprinkle crushed graham crackers or nuts between layers.
- You can make this cake gluten-free or vegan with ingredient swaps like GF graham crackers and dairy-free cream cheese.
- Stabilize whipped topping with gelatin if you prefer a firmer texture.
- Store leftovers in the fridge for 3–4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~340
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~20g
- Saturated Fat: ~11g
- Unsaturated Fat: ~8g
- Trans Fat: ~0 g
- Carbohydrates: ~34g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~35mg