No-Bake Lemon Dazzling Blueberry Cream Cake

Why You’ll Love This Recipe

This no-bake cake is a dream come true for lemon and berry lovers. The zesty lemon flavor perfectly balances the sweet blueberries, and the creamy layers make every bite indulgent yet refreshing. It’s incredibly easy to make with simple ingredients and is perfect for summer parties, brunches, or any time you want a show-stopping dessert with minimal effort.

Ingredients

For the crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 2 tbsp sugar

For the lemon cream filling:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 cup lemon curd

• 1 tsp lemon zest

• 1 cup heavy whipping cream

For the blueberry layer:

• 1 1/2 cups fresh or frozen blueberries

• 1/4 cup sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 1 tbsp water

Topping:

• Whipped cream

• Fresh blueberries and lemon zest for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan.

   • Chill in the refrigerator while preparing the filling.

2. Make the Lemon Cream Filling:

   • In a large bowl, beat cream cheese and powdered sugar until smooth.

   • Add lemon curd and lemon zest, mixing until fully combined.

   • In a separate bowl, whip the heavy cream to stiff peaks.

   • Fold the whipped cream into the lemon mixture gently until smooth and fluffy.

   • Spread over the chilled crust and return to the fridge.

3. Prepare the Blueberry Topping:

   • In a small saucepan, combine blueberries, sugar, and lemon juice.

   • Cook over medium heat until blueberries release juices.

   • Stir in cornstarch slurry and cook until the mixture thickens.

   • Cool completely before spreading over the lemon cream layer.

4. Assemble and Chill:

   • Spread the cooled blueberry topping over the lemon cream layer.

   • Chill the entire cake for at least 4 hours or overnight to set.

5. Serve:

   • Garnish with whipped cream, fresh blueberries, and lemon zest before serving.

Servings and Timing

• Servings: 10-12

• Prep time: 30 minutes

• Chill time: 4 hours

• Total time: 4 hours 30 minutes

Variations

• Crust Alternatives: Use crushed vanilla wafers or digestive biscuits for a different flavor.

• Berry Swap: Try raspberries or blackberries instead of blueberries.

• Light Version: Use low-fat cream cheese and whipped topping for a lighter dessert.

• Mini Cakes: Assemble in individual jars or ramekins for personal-sized portions.

Storage/Reheating

• Storage: Keep the cake covered in the refrigerator for up to 5 days.

• Freezing: Freeze without toppings for up to 1 month. Thaw in the refrigerator overnight.

• Reheating: Not applicable—this dessert is served cold.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly and saves time.

Can I use frozen blueberries?

Yes, just thaw them first and drain excess liquid.

Can I make this dessert in advance?

Absolutely! It’s best made a day ahead to allow the layers to set.

Can I skip the blueberry topping?

You can, but the blueberry layer adds a beautiful contrast in flavor and color.

What if I don’t have a springform pan?

Use a deep pie dish or a square baking dish and serve as bars or squares.

Can I use whipped topping instead of whipping cream?

Yes, substitute with an equal amount of whipped topping like Cool Whip.

How do I make the cake firmer?

Let it chill overnight, or add 1 tsp of unflavored gelatin to the lemon cream if needed.

Can I add a layer of fresh blueberries?

Yes, fold fresh berries into the lemon cream or sprinkle on top.

Is this dessert gluten-free?

Use gluten-free graham crackers to make it gluten-free.

Can I use lime instead of lemon?

Yes, lime curd and zest make a great alternative for a tropical twist.

Conclusion

No-Bake Lemon Dazzling Blueberry Cream Cake is a light, flavorful dessert that brings together citrusy brightness and berry sweetness in a creamy, crowd-pleasing format. Easy to make and perfect for summer gatherings or special occasions, this cake looks stunning and tastes even better. Keep it chilled and enjoy the refreshing blend of lemon and blueberry in every bite!

No-Bake Lemon Dazzling Blueberry Cream Cake

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• Author: Alice
• Prep Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: Serves 10–12
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and elegant dessert bursting with citrus brightness and berry sweetness. Layers of creamy lemon filling and vibrant blueberry topping sit on a buttery graham cracker crust for a no-bake treat that’s perfect for summer parties, brunches, or anytime you need a light and stunning dessert. With bold lemon flavor, luscious textures, and a dazzling berry finish, it’s sure to wow every crowd.

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Ingredients

Crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 2 tbsp sugar

Lemon Cream Filling:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 cup lemon curd

• 1 tsp lemon zest

• 1 cup heavy whipping cream

Blueberry Layer:

• 1 1/2 cups fresh or frozen blueberries

• 1/4 cup sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 1 tbsp water

Topping:

• Whipped cream

• Fresh blueberries

• Lemon zest (for garnish

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Instructions

• Prepare the Crust:
  Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.

• Make the Lemon Cream Filling:
  Beat cream cheese and powdered sugar until smooth. Add lemon curd and zest, mixing until well combined. In a separate bowl, whip heavy cream to stiff peaks and gently fold into the lemon mixture. Spread over the crust and refrigerate.

• Prepare the Blueberry Layer:
  In a saucepan, combine blueberries, sugar, and lemon juice. Cook until berries release juices. Stir in cornstarch slurry and simmer until thickened. Let cool completely.

• Assemble and Chill:
  Spread the cooled blueberry topping over the lemon layer. Chill for at least 4 hours or overnight until fully set.

• Serve:
  Garnish with whipped cream, fresh blueberries, and lemon zest. Slice and serve chilled

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Notes

Use vanilla wafers or digestive biscuits instead of graham crackers for a unique crust.Raspberries or blackberries make great substitutes for the blueberry layer.For a lighter version, use low-fat cream cheese and whipped topping.Serve in individual jars or cups for mini desserts.