Description
No‑Bake Lemon Dazzling Blueberry Cream Cake is a refreshing layered dessert with a buttery graham crust, airy lemon‑cream filling, and a vibrant blueberry topping—perfect for any occasion and requires no oven time.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated 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 or thawed blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, to thicken)
Instructions
- In a bowl, mix graham crumbs, sugar, and melted butter. Press into a 9-inch springform pan or pie dish and chill.
- Beat cream cheese until smooth. Add powdered sugar, sour cream, lemon zest, juice, and vanilla. Mix.
- Whip cream to soft peaks, then fold into lemon mixture. Spread over chilled crust and chill ≥4 hours.
- For topping, simmer blueberries, sugar, and lemon juice 5 min. If thicker topping is desired, stir in cornstarch slurry and cook 2–3 min. Cool.
- Spoon cooled blueberry topping over lemon layer. Garnish with lemon zest or mint. Slice and serve chilled.
Notes
- Use other berries (strawberries, raspberries, or mixed).
- Swap crust with digestive biscuits, shortbread, or pretzels for variation.
- Make dairy‑free using coconut cream and vegan cream cheese/sour cream.
- Convert to gluten‑free with GF graham crackers or almond meal.
- Skip cooking topping—use fresh berries with a sprinkle of sugar and lemon juice.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 310
- Sugar: 21g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
