Delight your taste buds with this No Bake Lemon Blueberry Cream Cake, a wonderfully simple and incredibly satisfying dessert perfect for any occasion. This recipe offers a burst of bright citrus and sweet berries without ever needing to turn on the oven.
Key Ingredients for No Bake Lemon Blueberry Cream Cake
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup fresh blueberries, plus more for garnish
- Optional: Fresh mint sprigs for garnish
How to Make No Bake Lemon Blueberry Cream Cake
Get ready for a dessert sensation that’s as quick as it is delicious! This No Bake Lemon Blueberry Cream Cake is a dream for busy bakers, requiring no oven and minimal fuss. In under 30 minutes of active prep time, you’ll create a dessert with a lusciously creamy filling swirled with vibrant lemon and bursting with blueberries, all nestled on a classic graham cracker crust. It’s the perfect balance of tangy and sweet, making it a guaranteed crowd-pleaser.
Step-by-Step Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of an 8×8 inch square baking dish or a 9-inch pie plate to form an even crust. Place the dish in the freezer while you prepare the filling.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and continue beating until no lumps remain and the mixture is light and fluffy.
- Incorporate Lemon and Vanilla: Beat in the fresh lemon juice, lemon zest, and vanilla extract until well combined. The mixture should be smooth and have a pleasant citrus aroma.
- Whip the Cream: In a separate, clean bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip.
- Fold in Whipped Cream: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks of cream cheese remain. This will create a light and airy filling.
- Add Blueberries: Gently fold in the ½ cup of fresh blueberries into the cream cheese mixture. Be careful not to crush them too much.
- Assemble the Cake: Pour the blueberry cream cheese mixture evenly over the prepared graham cracker crust. Spread it smoothly with a spatula.
- Chill to Set: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
Why You’ll Love This No Bake Lemon Blueberry Cream Cake
Prepare to fall in love with the effortless elegance and vibrant flavor of this No Bake Lemon Blueberry Cream Cake. Its main feature is the incredibly smooth, tangy lemon cream cheese filling beautifully complemented by the sweet burst of fresh blueberries, all resting on a simple, buttery graham cracker crust. Think of it as a lighter, brighter cousin to a cheesecake, offering all the deliciousness without the baking time or fuss. Making this dessert at home is wonderfully cost-effective compared to buying a bakery-style treat, allowing you to enjoy a gourmet dessert without breaking the bank. The zesty lemon cuts through the richness, while the blueberries add delightful pops of natural sweetness, creating a flavor profile that is both sophisticated and incredibly refreshing.
This dessert is perfect for those sweltering summer days when you want something cool and light, or for when you simply crave a delicious treat without the commitment of oven time. Unlike a traditional bake, this no-bake wonder is exceptionally forgiving and always impressive. It’s the perfect make-ahead dessert for potlucks, parties, or simply a delightful weeknight indulgence. So, why wait? Dive into this delightful No Bake Lemon Blueberry Cream Cake and experience a slice of pure, unadulterated joy without the heat!
Storing and Reheating Tips
This No Bake Lemon Blueberry Cream Cake is best enjoyed fresh, but leftovers can be stored properly to maintain their deliciousness. Refrigerate any remaining cake in an airtight container or tightly covered with plastic wrap. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing is also a viable option if you want to prepare this cake ahead of time for future enjoyment. To freeze, ensure the cake is completely set and chilled. Wrap the entire dish tightly in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1-2 months. When you’re ready to serve from frozen, transfer the cake to the refrigerator to thaw slowly for several hours or overnight. Avoid reheating as this is a no-bake dessert and reheating would affect its creamy texture and set.
Final Thoughts
This No Bake Lemon Blueberry Cream Cake is a testament to how simple ingredients can create an absolutely sublime dessert experience. Its refreshing flavor and ease of preparation make it a must-try for any home baker. Give it a go – your taste buds will thank you!
No Bake Lemon Blueberry Cream Cake
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of an 8×8 inch square baking dish or a 9-inch pie plate to form an even crust. Place the dish in the freezer while you prepare the filling.1 ½ cups graham cracker crumbs, ¼ cup unsalted butter, 2 tablespoons granulated sugar
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and continue beating until no lumps remain and the mixture is light and fluffy.16 ounces cream cheese, 1 cup powdered sugar
- Beat in the fresh lemon juice, lemon zest, and vanilla extract until well combined. The mixture should be smooth and have a pleasant citrus aroma.½ cup fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip.1 ½ cups heavy whipping cream
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks of cream cheese remain. This will create a light and airy filling.
- Gently fold in the ½ cup of fresh blueberries into the cream cheese mixture. Be careful not to crush them too much.½ cup fresh blueberries
- Pour the blueberry cream cheese mixture evenly over the prepared graham cracker crust. Spread it smoothly with a spatula.½ cup fresh blueberries
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.