No-Bake Lemon Dazzling Blueberry Cream Cake

No-Bake Lemon Dazzling Blueberry Cream Cake is the perfect dessert for when I want something refreshing, light, and full of flavor without having to turn on the oven. This cake is a layered masterpiece, featuring a zesty lemon cream filling, a sweet blueberry topping, and a buttery graham cracker crust that ties it all together. The creamy texture of the filling combined with the tangy lemon flavor and the juicy blueberries makes every bite a delightful experience. It’s the kind of dessert that’s perfect for any occasion—whether it’s a summer barbecue, a family dinner, or simply a sweet treat to enjoy on a quiet afternoon.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and doesn’t require any baking, making it perfect for hot days when I don’t want to heat up the kitchen. The combination of lemon and blueberries is a refreshing, classic flavor pairing, and the creamy filling gives it a rich, indulgent texture. The graham cracker crust adds just the right amount of crunch, balancing the smooth, creamy layers. Plus, it’s a great make-ahead dessert, meaning I can prepare it in advance and let it chill in the fridge until it’s time to serve.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the lemon cream filling:

• 8 oz cream cheese, softened

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

• 1/2 cup sour cream

• 2 teaspoons lemon zest

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

For the blueberry topping:

• 1 1/2 cups fresh blueberries (or frozen, thawed and drained)

• 1/4 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thicker topping)

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with the butter.

2. Press the mixture into the bottom of a 9-inch springform pan or pie dish, making sure it’s evenly distributed. Use the back of a spoon to press it down firmly.

3. Place the crust in the fridge to chill while you prepare the lemon filling.

Make the Lemon Cream Filling:

4. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

5. Add the powdered sugar, sour cream, lemon zest, lemon juice, and vanilla extract, and beat until well combined and smooth.

6. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate the whipped cream. This will give the filling a light and airy texture.

7. Once the filling is smooth and creamy, spread it evenly over the chilled graham cracker crust, smoothing the top with a spatula. Place the cake in the fridge and chill for at least 4 hours or overnight to allow the filling to set.

Make the Blueberry Topping:

8. In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices and soften, about 5 minutes.

9. If I prefer a thicker topping, I can dissolve the cornstarch in a tablespoon of cold water and add it to the blueberry mixture. Stir and cook for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool to room temperature.

10. Once the blueberry topping has cooled, spoon it evenly over the chilled lemon cream filling.

Serve:

11. Once everything is assembled and chilled, remove the cake from the springform pan. Slice and serve, garnishing with extra lemon zest or fresh mint if desired.

Servings and Timing

This recipe makes about 8 servings and takes approximately 30-40 minutes of prep time, plus 4 hours of chilling time for the best results. It’s an ideal make-ahead dessert that I can prepare in the morning and serve later in the day or the next day.

Variations

• Add Other Fruits: I can swap the blueberries for other fruits like strawberries, raspberries, or mixed berries. These will pair wonderfully with the lemon cream filling.

• Make It Extra Lemon-y: For an even stronger lemon flavor, I can add a little more lemon zest or lemon juice to the filling or the topping.

• Graham Cracker Substitutes: If I prefer, I can use digestive biscuits, shortbread cookies, or even pretzels for the crust for a different flavor profile.

Storage/Reheating

The No-Bake Lemon Dazzling Blueberry Cream Cake keeps well in the refrigerator for up to 3 days. Make sure it’s covered with plastic wrap or stored in an airtight container to keep it fresh. Since it’s a no-bake cake, there’s no need for reheating; it’s best served chilled straight from the fridge.

FAQs

Can I use a different type of crust?

Yes! If I’m looking for a gluten-free version, I can use gluten-free graham cracker crumbs or even almond meal for the crust. For a different flavor, crushed vanilla wafers or even crushed pretzels work great as substitutes.

How can I make the filling dairy-free?

For a dairy-free version, I can use coconut cream or almond milk in place of the heavy cream and dairy-free cream cheese. I’d also substitute the sour cream with a dairy-free alternative.

Can I freeze this cake?

Yes, I can freeze the cake before adding the blueberry topping. Just cover it tightly with plastic wrap and foil, and it will keep in the freezer for up to 2 months. Let it thaw in the fridge for a few hours before serving, then add the blueberry topping right before serving.

How can I make this cake ahead of time?

This cake is perfect for making ahead. I can prepare the crust and filling the day before and let it chill overnight in the fridge. Just add the blueberry topping right before serving for the freshest taste.

Can I make the blueberry topping without cooking it?

Yes, I can skip the cooking step and just use fresh blueberries mixed with a little sugar and lemon juice for a lighter topping. This will give the cake a fresher, fruitier feel.

Conclusion

No-Bake Lemon Dazzling Blueberry Cream Cake is a delightful, refreshing dessert that’s as easy to make as it is delicious. The creamy lemon filling, crunchy graham cracker crust, and sweet blueberry topping make this dessert the perfect treat for any occasion. Whether I’m serving it at a summer barbecue or just enjoying it with family, this cake is sure to be a crowd-pleaser every time. The best part? It’s incredibly simple to prepare and can be made ahead of time, so I can enjoy it without any stress!