This Easy No-Bake Lemon Blueberry Cream Cake is a refreshing treat! It has a creamy filling, tangy lemon flavor, and sweet blueberries, making it perfect for warm days.
No oven needed, which means less mess for all of us who are not fans of cleaning up! I love serving it chilled—it’s like a mini vacation on a plate. 🍰💙
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a tasty, crunchy crust. If you can’t find them, try using digestive biscuits or vanilla wafer crumbs. They will bring a unique flavor to the cake!
Cream Cheese: This gives the cake its creamy texture. For a lighter version, consider using mascarpone cheese or Greek yogurt. Just adjust the sweetness if necessary!
Heavy Whipping Cream: This is essential for a light and fluffy filling. If you prefer a non-dairy option, coconut cream works great, but it has a distinct coconut flavor.
Lemon Juice & Zest: Freshly squeezed lemon juice adds brightness. If you don’t have fresh lemons, bottled lemon juice works, but avoid the bottled zest flavor as it can taste artificial.
Blueberries: Fresh blueberries are best for their sweetness. You can swap them for other berries like raspberries or strawberries if they’re out of season. Just chop them up if needed!
How Do I Make Sure My No-Bake Cake Sets Properly?
To get a perfectly set no-bake cake, the chilling time is crucial! Here are some tips:
- Be patient! Aim for at least 4 hours in the fridge, with overnight being ideal. This allows the filling to firm up and slice easily.
- If available, use a springform pan. It makes removing the cake much easier without damaging it.
- Make sure your ingredients are at room temperature before mixing—this helps them combine well.
Enjoy the making process! A chilled treat is perfect to share and impress your friends and family at gatherings.
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For The Cream Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 3 tbsp lemon juice (freshly squeezed)
- 2 tsp lemon zest (plus more for garnish)
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (plus extra for garnish)
Optional:
- Additional whipped cream for piping decoration
How Much Time Will You Need?
This delightful no-bake cake requires about 20 minutes of prep time and at least 4 hours to chill in the refrigerator (overnight is best). It’s an easy and quick dessert that will impress everyone!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press this mixture firmly and evenly into the bottom of a 9×9 inch (or similar size) square cake pan to form a solid crust. Place the pan in the refrigerator while you prepare the filling.
2. Make the Cream Cheese Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Then, add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat together until everything is fully combined and smooth.
3. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cream layer a light and airy texture.
4. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture until everything is well incorporated and smooth. Be careful to keep the mixture light and fluffy!
5. Add the Blueberries:
Stir in 1 ½ cups of fresh blueberries into the cream mixture, gently folding them in so they’re evenly distributed.
6. Assemble the Cake:
Pour the lemon blueberry cream mixture over the chilled crust, smoothing out the top with a spatula.
7. Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 4 hours, but overnight is best to let the flavors meld and the cake set properly.
8. Finish and Serve:
Before serving, you can pipe or dollop additional whipped cream on top for decoration. Garnish with extra blueberries and some lemon zest curls for a beautiful presentation.
9. Enjoy!
Slice into squares and enjoy this refreshing, creamy dessert chilled. Perfect for warm days or any special occasion!
Delight in this luscious dessert that combines a crunchy graham cracker base with a tangy lemon cream and sweet blueberries!
FAQ for Easy No-Bake Lemon Blueberry Cream Cake
Can I Use Different Types of Fruit?
Absolutely! While blueberries add a lovely flavor, you can easily substitute them with other berries like raspberries, strawberries, or even sliced peaches. Just keep in mind that the texture and taste will vary a bit with each fruit.
Is it Possible to Make This Cake Gluten-Free?
Yes! You can use gluten-free graham cracker crumbs or substitute them with crushed gluten-free cookies, such as almond or rice biscuits, to create the crust. This way, everyone can enjoy a slice!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to keep the cake covered to maintain its freshness. Just give it a little stir if the cream layers settle before serving again!
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. To serve, let it thaw in the refrigerator overnight. Note that the texture may change slightly after freezing, but it will still be delicious!
