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No-Bake Lemon Blueberry Cream Cake

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A refreshing and creamy no-bake dessert layered with fresh blueberries and tangy lemon, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 2 cups fresh blueberries

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all crumbs are evenly moistened. Press mixture into the bottom of a 9-inch springform pan and refrigerate.
  2. Make the filling: Beat the softened cream cheese with an electric mixer until creamy. Gradually mix in powdered sugar.
  3. Fold in the lemon juice and zest.
  4. Whip the heavy cream in a separate bowl until stiff peaks form.
  5. Combine the whipped cream with the cream cheese mixture gently.
  6. Layer half of the cream filling in the chilled crust, followed by a layer of fresh blueberries, and then the remaining cream filling.
  7. Chill in the fridge for at least 4 hours or overnight.
  8. Serve: Pop off the springform pan, slice into wedges, and garnish with lemon zest or whole blueberries.

Notes

For a dairy-free version, substitute the butter with coconut oil and heavy cream with coconut cream.

Nutrition

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

Find it online: https://platefulkitchen.com/no-bake-lemon-blueberry-cream-cake/