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No-Bake Lemon Dazzling Blueberry Cream Cake

This No-Bake Lemon Dazzling Blueberry Cream Cake is pure sunshine on a plate! Creamy, zesty, and packed with juicy blueberries, it’s the ultimate easy dessert for summer gatherings, birthdays, or whenever you need a slice of sweet happiness. No oven required!

Ingredients

Scale

  • 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)

Instructions

  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into a 9-inch springform pan. Chill while you make the filling.

  • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Add lemon zest, lemon juice, and vanilla extract, and beat again.

  • In a separate bowl, whip the heavy cream to stiff peaks.

  • Gently fold the whipped cream into the lemon-cream cheese mixture until combined.

  • Carefully fold in the fresh blueberries, being gentle to avoid bursting them.

  • Pour the filling over the chilled crust. Smooth the top with a spatula. Garnish with extra blueberries if desired.

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

 

  • Slice, serve, and enjoy every dazzling bite!!

Notes

  • Make sure your cream cheese is truly softened for the smoothest filling.

  • For a fun twist, swirl lemon curd on top before chilling!

  • If using frozen blueberries, thaw and drain them well first.

  • Line your springform pan with parchment for easy, clean removal.

 

  • This cake is best after chilling overnight — trust me, the flavor gets even better!

Nutrition

Keywords: no-bake cake, lemon blueberry cake, no bake cheesecake, easy summer dessert, blueberry lemon cream cake