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