No-Bake Lemon Blueberry Cream Cake (Print Version)
Layered lemon cream and juicy blueberries over a crisp graham crust—simple, cool, and bursting with fresh fruit flavors.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Filling
03 -
8 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1 tbsp lemon zest
06 -
2 tbsp lemon juice
07 -
1 cup heavy whipping cream
08 -
2 cups fresh blueberries
→ Garnish
09 -
Lemon zest
10 -
Extra blueberries
# Steps:
01 -
Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill in the refrigerator.
02 -
In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice, mixing well.
03 -
In a separate bowl, whip heavy cream until soft peaks form.
04 -
Fold the whipped cream into the cream cheese mixture until well combined.
05 -
Spread half of the filling over the chilled crust, then layer with fresh blueberries. Spread the remaining filling on top.
06 -
Garnish with extra blueberries and lemon zest. Chill for at least 4 hours or until set.
07 -
Slice, serve, and enjoy!
# Notes:
01 -
Chilling the cake for several hours helps it set perfectly. For best results, let it chill overnight!