This refreshing lemon blueberry cream cake requires no baking, making it a breezy dessert choice! With layers of fluffy whipped cream and tangy lemon, it’s a real crowd-pleaser.
I love how the juicy blueberries pop with every bite! Plus, it’s perfect for hot days when you don’t want to heat up the kitchen. You can whip it up in no time—yay for easy treats!
Key Ingredients & Substitutions
Graham cracker crumbs: These provide the base for the cake, adding a nice crunch. If you don’t have graham crackers, you can use digestive biscuits or even crushed cookies like Oreos for a chocolatey twist!
Heavy whipping cream: This adds lightness to the cake. If you’re not a fan of cream, you can substitute it with whipped coconut cream for a dairy-free option.
Cream cheese: Cream cheese gives richness to the filling. If you’d like a lighter option, mascarpone cheese can work well too. For a dairy-free choice, try a plant-based cream cheese.
Lemon: Fresh lemon juice and zest provide that bright flavor! If you can’t find fresh lemons, bottled lemon juice is a good alternative, though it’s always best with fresh for the best taste.
Blueberries: Fresh blueberries really shine in this recipe. If they aren’t in season, frozen blueberries can work; just thaw and drain them before adding.
How Do I Get My Cream to Whip Up Perfectly?
Whipping cream to stiff peaks is crucial for the cake’s texture. Here’s how to achieve that:
- Start with cold equipment: Ensure your mixing bowl and beaters are chilled for the best results.
- Use heavy whipping cream, as it has a higher fat content, which helps it whip up nicely.
- Beat on medium-high speed until soft peaks form, then keep beating until you reach stiff peaks. Be careful not to overwhip, as it can turn grainy.
Following these tips will help your cream whip beautifully, creating that light and airy consistency perfect for the filling!
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs (about 15 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For The Lemon Cream Filling:
- 2 cups heavy whipping cream, chilled
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp lemon zest (plus extra for garnish)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp pure vanilla extract
- 2 cups fresh blueberries (plus extra for garnish)
- Optional: lemon peel twists for garnish
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of preparation time, followed by a chilling time of at least 4 hours—preferably overnight. Just whip, mix, layer, and chill. Simple and satisfying!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly coated. Press this mixture firmly into the bottom of a 9×9 inch square pan (or a similar size) to create a solid crust. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the Lemon Cream Filling:
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until the mixture is smooth and creamy. Next, add the lemon zest, lemon juice, and vanilla extract. Mix well to ensure everything is incorporated and evenly flavored.
3. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This ensures a fluffy texture in your cake. Gently fold the whipped cream into the lemon cream mixture until it’s smooth and fully combined. Take care not to deflate the whipped cream.
4. Assemble the Cake:
Remove the chilled crust from the refrigerator. Carefully fold the fresh blueberries into the lemon cream filling, ensuring not to squish them. Spread the lemon blueberry cream evenly over the graham cracker crust, smoothing the top with a spatula.
5. Chill the Cake:
Cover the cake with plastic wrap and place it in the refrigerator for at least 4 hours, but for best results, let it chill overnight. This will help the layers to set properly and enhance the flavors.
6. Decorate and Serve:
Before serving, you can pipe or dollop additional whipped cream on the top of the cake for a lovely presentation. Garnish with whole fresh blueberries and some lemon zest curls or twists for that extra touch of elegance.
7. Enjoy:
Slice the cake and serve it chilled. This refreshing treat is best enjoyed within 2-3 days if stored in the refrigerator. Perfect for any occasion!
This no-bake lemon blueberry cream cake beautifully combines a creamy, tangy lemon filling with fresh blueberries over a crispy graham cracker crust. It’s a simple, elegant dessert that’s sure to impress!
FAQ: Easy No-Bake Lemon Blueberry Cream Cake
Can I Use Other Fruits Instead of Blueberries?
Absolutely! While blueberries add a lovely flavor and color, you can substitute them with raspberries, strawberries, or even chopped peaches. Just keep in mind that different fruits may have varying levels of sweetness and moisture, so adjust accordingly.
How Do I Make This Cake Gluten-Free?
To make this cake gluten-free, simply use gluten-free graham cracker crumbs or alternative crust options such as crushed gluten-free cookies or almond flour mixed with melted butter. The rest of the ingredients should be naturally gluten-free, but always check packaging if you have strict dietary needs.
Can I Make This Cake Dairy-Free?
Yes! To make a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free whipped topping. Use dairy-free cream cheese as a substitute for regular cream cheese. Adjust the sweetness as needed based on the alternative products used.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. If you want to preserve the freshness, avoid garnishing the cake with fruit or whipped cream until ready to serve. This will maintain the quality of your cake!
