No-Bake Lemon Dazzling Blueberry Cream Cake
A refreshing no-bake dessert with a buttery graham cracker crust, creamy lemon filling, and fresh blueberries, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- 1 tablespoon lemon juice for topping
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to create the crust.
- Beat the heavy cream in another bowl until stiff peaks form.
- Mix the cream cheese and powdered sugar until smooth. Add lemon zest and lemon juice; mix until well combined.
- Fold the whipped cream into the cream cheese mixture gently until incorporated.
- Pour the mixture over the graham cracker crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Top with fresh blueberries and drizzle with lemon juice before serving.
- Slice and serve chilled.
Notes
For best flavor, use fresh lemons for zest and juice. Chill mixing bowls beforehand for fluffy whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg