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No-Bake Lemon dazzling Blueberry cream Cake Recipe

No-Bake Lemon dazzling Blueberry cream Cake Recipe
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★★★★★

5.2 from 16 reviews

A refreshing and effortless no-bake lemon dazzling blueberry cream cake featuring a buttery graham cracker crust, tangy lemon-infused cream cheese filling, and fresh blueberries layered for a vibrant, creamy dessert perfect for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy whipping cream

Filling and Garnish

  • 2 cups fresh blueberries
  • Lemon zest and extra blueberries for garnish

Instructions

  1. Prepare crust: Mix graham cracker crumbs with melted butter until evenly combined, then press the mixture firmly into the bottom of a 9×9-inch pan to form an even crust. Chill in the refrigerator to set while preparing the filling.
  2. Make cream cheese mixture: In a medium bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add the lemon zest and lemon juice, then mix thoroughly to combine the bright, tangy flavors.
  3. Whip cream: In a separate chilled bowl, whip the heavy whipping cream using an electric mixer until soft peaks form, meaning the cream holds a gentle peak without stiff stiffness.
  4. Combine mixtures: Gently fold the whipped cream into the cream cheese lemon mixture, being careful not to deflate the airy texture. Fold until the mixture is uniform and fluffy.
  5. Layer the cake: Spread half of the cream filling evenly over the chilled graham cracker crust. Then sprinkle an even layer of fresh blueberries on top, followed by the remaining cream filling spread gently over the blueberries.
  6. Garnish and chill: Top the assembled cake with extra blueberries and lemon zest for a fresh and decorative finish. Cover the pan and chill the cake in the refrigerator for at least 4 hours to allow it to set and flavors to meld.
  7. Serve: Once chilled, slice the cake into squares, serve cold, and enjoy the delightful combination of creamy lemon, sweet blueberries, and crunchy crust.

Notes

  • For best results, use fresh blueberries and cold heavy cream.
  • Chilling time can be extended overnight for a firmer texture and enhanced flavor blending.
  • To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.
  • Ensure cream cheese is softened to room temperature for smooth mixing and better texture.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

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

Find it online: https://freshrecipehub.com/no-bake-lemon-dazzling-blueberry-cream-cake-recipe/