This no-bake cake is a delightful treat, bursting with fresh lemon and blueberries! The creamy filling sits between layers of yummy graham crackers, making it both easy and refreshing.
I love that there’s no oven required—just whip, layer, and chill. It’s perfect for those warm days when you want something sweet without heating up the kitchen!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the base for the cake. If you can’t find graham crackers, you can use vanilla wafers or digestive biscuits as a great alternative. Both will add a sweet and crunchy texture.
Cream Cheese: Make sure it’s softened to mix well. For a lighter option, consider using Neufchâtel cheese or even Greek yogurt. They’ll change the flavor slightly, but can still work well!
Heavy Whipping Cream: This is key for a fluffy texture. If you want a lighter cake, you can use cool whip or a dairy-free whipped cream alternative, but this may affect the richness of the cake.
Fresh Lemons: The zest and juice brighten up the flavors. If you don’t have fresh lemons, bottled lemon juice works, but fresh really makes a difference in taste. For zest, you can skip it, or use lemon extract for a milder flavor.
Fresh Blueberries: These are the star of the show! If they aren’t in season, you can substitute with frozen blueberries, just make sure to thaw and drain excess liquid before adding.
How Do I Get the Cream Cheese Mixture Smooth?
One challenge in making this cake is blending the cream cheese perfectly. Here’s how to do it:
- Ensure the cream cheese is at room temperature for easier mixing.
- Use an electric mixer on medium speed for about 2-3 minutes until completely smooth. Scrape down the sides of the bowl to ensure all cream cheese is combined.
- Adding the powdered sugar gradually helps avoid lumps. Mix until you achieve a creamy consistency.
Now, when you fold in the whipped cream, do it gently to keep the mixture light and airy! This will help your cake set beautifully.
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
For The Cream Cheese Layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
For The Topping:
- 2 cups fresh blueberries
- Extra blueberries and lemon zest for garnish
How Much Time Will You Need?
This delicious no-bake cake will take about 20 minutes to prepare. However, you will need to refrigerate it for at least 4 hours to let it set properly (overnight is ideal!). So, a little patience will go a long way in enjoying this delightful treat!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Use a fork or your hands to combine everything well. Once everything is mixed together, press this mixture firmly into the bottom of a 9×9 inch square dish. This will be your crust, so make sure it’s packed tightly!
2. Make the Cream Cheese Mixture:
In a large bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Take your time to make sure there are no lumps because this will create a lovely, rich layer.
3. Whip the Cream:
In a separate clean bowl, whip the heavy cream with a hand mixer until stiff peaks form. This means the cream should hold its shape well. Once you have stiff peaks, gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—combine gently until fluffy and well blended.
4. Add the Lemon Flavors:
Now, stir in the lemon zest and fresh lemon juice into the cream mixture. Mix until everything is evenly distributed, adding a bright, zesty flavor that’s perfect for summer!
5. Layer the Ingredients:
Take half of the cream mixture and spread it evenly over the graham cracker crust. Then sprinkle half of the fresh blueberries on top. Repeat this step with the remaining cream mixture and top it off with the rest of the blueberries. You’ll create beautiful layers!
6. Chill the Cake:
Cover the dish with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or preferably overnight. This helps the layers set nicely and makes it easier to slice.
7. Garnish and Serve:
When you’re ready to serve, take it out of the fridge and remove the plastic wrap. Add extra blueberries and lemon zest on top for a beautiful garnish. Now, slice it up and enjoy your refreshing no-bake lemon blueberry cream cake with family and friends!
Can I Use Different Types of Crust Instead of Graham Crackers?
Absolutely! If you prefer a gluten-free option, try using crushed gluten-free cookies or almond flour combined with a bit of coconut oil. For a different flavor, consider using crushed vanilla wafers or even Oreo cookies for a chocolatey twist!
How Can I Make This Cake Lighter?
For a lighter version, you can substitute part of the cream cheese with Greek yogurt. Use 8 oz of cream cheese and 8 oz of Greek yogurt to maintain a creamy texture while reducing fat. Additionally, you can use a lower-fat whipped topping instead of heavy cream if desired.
Can I Make This Cake in Advance?
Yes, this cake is perfect for making ahead of time! You can prepare it up to two days in advance. Just keep it covered in the fridge until you’re ready to serve. It can actually taste even better after sitting for a day, as the flavors meld together!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It should last for about 3-4 days. If the topping starts to lose its texture, consider adding a bit of fresh whipped cream on top before serving to refresh it!
