No-Bake Lemon Dazzling Blueberry Cream Cake

this Recipe

Oh, friends, THANK YOU for being here! Truly, it means the world to share one of my absolute favorite no-fuss, full-flavor desserts with you today. Right after the title, let’s jump into it — today’s spotlight is on the No-Bake Lemon Dazzling Blueberry Cream Cake! It’s refreshing, sweet, tangy, and SO easy, you’ll wonder how you ever hosted a summer gathering without it!

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Overview of the Recipe

Our No-Bake Lemon Dazzling Blueberry Cream Cake is a heavenly chilled dessert that combines creamy lemon-infused filling with plump, juicy blueberries on a buttery graham cracker crust. No oven needed — just a mixer, a chill session in the fridge, and a little bit of patience before you dive into the dreamiest cake slice!

Reasons to Love This No-Bake Lemon Dazzling Blueberry Cream Cake

• No baking required — perfect for hot days when you can’t bear turning on the oven!
• Bright and cheerful flavors — lemon and blueberry are a match made in dessert heaven.
• Beginner-friendly — if you can stir and chill, you can make this.
• Beautiful presentation — the swirls of blueberries look like something out of a bakery window!

What Does It Taste Like?

Imagine biting into a cloud — a cloud that’s kissed by sweet lemons and bursting with juicy blueberries! The creamy filling is rich but airy, and the graham cracker crust adds just the right buttery crunch. Every forkful feels like sunshine on your tongue!!

Benefits of This Recipe

• Quick to assemble — about 20 minutes active prep.
• Make-ahead friendly — actually better after chilling overnight!
• Customizable — swap berries, change the crust, or even swirl in a little white chocolate if you’re feeling wild!

Ingredients List

Here’s what you’ll need to whip up your No-Bake Lemon Dazzling Blueberry Cream Cake:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups fresh blueberries (plus extra for garnish)

Necessary Tools for Preparation

• 9-inch springform pan (for easy release)
• Electric mixer or stand mixer
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Zester and citrus juicer

Possible Ingredient Additions and Substitutions

• Crust options: Try vanilla wafers or gingersnaps instead of graham crackers for a different vibe.
• Berry swap: Raspberries or strawberries work beautifully.
• Dairy-free version: Use coconut cream and dairy-free cream cheese — I’ve tested it and it’s luscious!!

How to Make No-Bake Lemon Dazzling Blueberry Cream Cake

Step 1: Prepare the Crust

In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of your springform pan. Chill while you prepare the filling.

Step 2: Make the Lemon Cream Filling

Beat the softened cream cheese and powdered sugar together until smooth and fluffy. Add the lemon zest, lemon juice, and vanilla extract, beating to combine.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon-cream cheese mixture.

Step 3: Add the Blueberries

Fold the fresh blueberries into the creamy mixture carefully so you don’t smash them.

Step 4: Assemble

Pour the filling over the chilled crust, smoothing out the top with a spatula. Garnish with extra blueberries for a dazzling finish.

Step 5: Chill

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Step 6: Serve

Release the springform, slice, and serve! (Prepare yourself for oohs and aahs!!)

What to Serve with No-Bake Lemon Dazzling Blueberry Cream Cake

• A light mint lemonade or iced tea pairs perfectly.
• Serve alongside a fresh fruit platter for a stunning dessert table.
• A small dollop of whipped cream on the side takes it over the top!

Tips for Making the Perfect Cake

• Softened cream cheese is key — no lumps allowed!
• Use fresh, firm blueberries to prevent too much bleeding into the cream.
• Chill thoroughly — don’t rush it, or the cake might be too soft to slice cleanly.
• Line the bottom of the springform with parchment paper for super easy removal.

Storage Instructions

• Fridge: Keep covered and chilled for up to 5 days.
• Freezer: Freeze slices individually wrapped, then thaw in the fridge overnight for a cool treat later!

General Information About No-Bake Cakes

No-bake cakes are the ultimate stress-free dessert! They rely on ingredients like cream cheese, whipped cream, and sometimes gelatin to set up firm without any baking. Perfect for summer entertaining, picnics, or just because you deserve a slice of happiness.✨

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes, but thaw and drain them well first to avoid extra moisture that could make the filling runny.

Can I make this ahead of time?

Absolutely! It’s even better the next day after the flavors meld and the cake firms up beautifully.

What if I don’t have a springform pan?

You can use a deep pie dish or an 8×8 baking dish — just note you might have a harder time getting those beautiful slices.

Can I add a lemon curd swirl?

YES, please! Dollop some lemon curd on top before chilling and swirl it gently with a knife for a gorgeous marbled effect.

Conclusion

Friends, this No-Bake Lemon Dazzling Blueberry Cream Cake is more than just a dessert — it’s a celebration of summer, sunshine, and sweet simple moments. Whether you’re making it for a potluck, a birthday, or just because it’s Tuesday and you deserve it (!!), this cake will absolutely become a repeat request.

And if you’re loving easy, impressive recipes like this one, don’t miss these gems too:

• Mashed Potato Cheese Puffs – Easy & Delicious Recipe
• Brownie Protein Bites – Gluten-Free & Paleo
• Mediterranean Chicken Patties

💬 I’d LOVE to see your version! Tag me on Pinterest here or drop a comment below if you make it — it absolutely makes my day to see your beautiful creations!!

Nutritional Information (Approximate per slice)

• Calories: 410
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 32g
• Sugar: 21g
• Protein: 5g
• Fiber: 2g

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