No-Bake Lemon Blueberry Cream Cake

Sunshine and sweet berries come together in this no-bake lemon blueberry cream cake. It is my go to dessert during summer when I crave something chilled and tangy without turning on the oven. Creamy layers blend with bursts of blueberry and a buttery graham cracker crust for a treat that is as gorgeous as it is refreshing.

The first time I made this was for a hot July potluck with friends who all asked for the recipe on the spot. Now it is a staple whenever blueberries are in season and my kids eagerly fight for who gets the first slice.

Ingredients

• Graham cracker crumbs: Made from whole graham crackers these give a crunchy base with subtle honey flavor Use a food processor for the freshest texture
• Melted butter: Unsalted is best for control over seasoning It binds the crust and adds richness
• Cream cheese: Softened and full fat will make the filling extra creamy Be sure it is room temperature for smooth mixing
• Granulated sugar: Fine baking sugar dissolves best and pairs perfectly with lemon
• Lemon zest: Freshly grated for maximum citrus aroma Go for firm bright lemons
• Lemon juice: Fresh squeezed delivers a clean tart taste
• Heavy whipping cream: Whipped until soft peaks this lightens the filling and adds airiness
• Fresh blueberries: Ripe and sweet berries will burst with flavor Avoid squishy or underripe fruit
• Lemon zest and extra blueberries: These make a beautiful and flavorful garnish Use the freshest you can find

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs and melted butter in a mixing bowl Stir with a fork or your hands until the mixture has the texture of damp sand Press into the bottom of a nine inch square pan using a glass or flat measuring cup for evenness Then chill in the refrigerator to set while you prepare the filling

Mix the Cream Cheese Base:

In a separate bowl use an electric mixer to beat softened cream cheese with sugar until completely smooth and lump free Add lemon zest and lemon juice beating again until everything is silky and fragrant

Whip the Cream:

Pour cold heavy whipping cream into a clean chilled bowl Whip with an electric mixer on medium speed You want soft peaks so stop when the cream holds gentle slopes but is not stiff

Fold Together:

Add a third of the whipped cream into the lemon cream cheese filling Gently fold to lighten the mix then fold in the remaining cream until no streaks remain Take your time as overmixing will deflate the mousse

Layer and Add Blueberries:

Spread half the cream filling evenly over the chilled crust Sprinkle with a generous layer of fresh blueberries then top with the rest of the lemon cream mixture Smooth the surface gently with a spatula

Garnish and Chill:

Scatter more blueberries and grated lemon zest over the top Cover with plastic wrap and chill for at least four hours until firm Overnight chilling works best for slicing clean pieces

Serve:

Cut into squares with a sharp knife wiping clean between cuts Serve chilled for ultimate refreshment

Save

My favorite part of this cake has always been the zippy aroma of fresh lemon zest as it is folded in The whole kitchen fills with that citrus fragrance and my little ones always run in to sneak a taste at this stage Their giggles are the best sign the dessert will be a hit

Storage Tips

Store leftovers covered in the refrigerator for up to three days For longer storage wrap tightly and freeze sliced squares They thaw quickly making this dessert great for entertaining or prepping ahead Keep in mind the texture is airier after freezing but no less delicious

Ingredient Substitutions

If you need a gluten free option crush gluten free graham crackers for the base Strawberries or raspberries can stand in for blueberries if that is what you have Or swap the lemon for lime for a unique citrus twist Neufchâtel cheese is a lighter substitute for cream cheese but still creamy

Serving Suggestions

Serve straight from the fridge on a hot day or with a dollop of whipped cream for extra indulgence For gatherings I love arranging extra berries and lemon slices on each plate It also makes an elegant ending to an afternoon tea or brunch

Cultural Touch

This cake draws on the classic American tradition of icebox cakes popularized in the twentieth century when easy no bake desserts became kitchen favorites This version celebrates summer produce and timeless flavors in an updated creamy treat

Save

Recipe FAQs

→ How long does the cake need to chill?

It should chill for at least 4 hours to fully set, though overnight chilling is ideal for best texture.

→ Can I use frozen blueberries?

Yes, but thaw and drain them thoroughly to avoid excess moisture in the filling.

→ Is the lemon flavor strong?

The lemon zest and juice give a balanced citrus brightness without overpowering the creamy filling.

→ What can I use instead of graham crackers?

Digestive biscuits or vanilla wafers work well as alternatives for the crust base.

→ Can the dessert be made ahead?

Absolutely. Prepare a day in advance and keep refrigerated until ready to serve for best results.