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No-Bake Lemon dazzling Blueberry cream Cake Recipe

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

4.8 from 19 reviews

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing and light dessert perfect for warm days. Combining a crisp graham cracker crust with a tangy lemon-infused cream cheese filling and fresh blueberries, it requires no baking and only a few hours of chilling. The luscious layers of creamy lemon cream and juicy blueberries create an irresistible flavor and texture combination, making it an ideal treat for family gatherings, parties, or any time you crave a fruity, creamy delight.

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

Topping and Garnish

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

Instructions

  1. Prepare the crust: Mix the graham cracker crumbs with melted butter until well combined. Press this mixture evenly into the bottom of a 9×9-inch pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the lemon zest and lemon juice, mixing thoroughly to incorporate the tangy flavors.
  3. Whip the cream: In a separate chilled bowl, whip the heavy whipping cream with a mixer until soft peaks form, meaning the cream holds its shape but is still silky.
  4. Combine cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula. This creates a light and fluffy lemon cream filling.
  5. Assemble the cake: Spread half of the lemon cream filling evenly over the chilled crust. Then, layer the fresh blueberries on top of the filling. Carefully spread the remaining cream filling over the blueberries, smoothing the top.
  6. Garnish and chill: Decorate the top of the cake with extra blueberries and a sprinkle of lemon zest for color and flavor. Cover and refrigerate the cake for at least 4 hours to firm up and allow the flavors to meld.
  7. Serve: Once chilled and set, slice the cake into squares, serve, and enjoy this delightful no-bake lemon blueberry treat.

Notes

  • The cream cheese should be at room temperature for easier mixing and a smoother filling.
  • For best results, use fresh, firm blueberries. You can substitute with frozen blueberries if fresh are unavailable, but thaw and drain them first.
  • If you prefer a sweeter filling, adjust the sugar to taste.
  • Chilling time can be extended to overnight for a firmer texture and enhanced flavor.
  • Use a pan size close to 9×9 inches to ensure proper thickness of the layers.
  • For a lighter crust, substitute half the butter with coconut oil.

Nutrition

Keywords: no-bake lemon cake, blueberry cream cake, easy no-bake dessert, lemon blueberry dessert, chilled cream cheese cake

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