This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! It layers zesty lemon and sweet blueberries in a smooth cream that’s sure to brighten your day.
Honestly, this cake is perfect for hot days when you don’t want to use the oven. Plus, who doesn’t love a dessert that’s easy and delicious? I can’t resist a slice (or two)! 😋
Key Ingredients & Substitutions
Cream Cheese: The star of this cake! Use full-fat cream cheese for the best texture and flavor. If you’re looking for dairy-free options, you can use vegan cream cheese, though the flavor may vary slightly.
Heavy Whipping Cream: This gives the cake its light and fluffy texture. If you want a lighter alternative, you can use half-and-half, but it won’t whip as much. For a non-dairy substitute, consider coconut cream.
Lemon: Fresh lemon zest and juice brighten up the flavor. If you don’t have fresh lemons, bottled lemon juice will work, but fresh is always best. Lime can also be a nice twist if you’re feeling adventurous!
Blueberries: Fresh blueberries are ideal for this recipe. If you can’t find them, frozen will do, but be sure to thaw and drain them first to avoid excess liquid. Other berries like raspberries or strawberries can also be fun substitutes.
Graham Cracker Crust: A pre-made crust saves time! If you prefer homemade, combine crushed graham crackers with melted butter. For a gluten-free option, use gluten-free graham crackers or a nut-based crust.
How Do I Get a Light and Fluffy Cream Mixture?
The key to a light texture is properly whipping the cream and folding it into the cream cheese mixture. Here’s how to achieve this:
- Beat the cream cheese and powdered sugar well to get a smooth base.
- In another bowl, whip the heavy cream until stiff peaks form. This means it holds its shape without falling over when you lift the beaters.
- When folding the whipped cream into the cream cheese, use a spatula and a gentle over-and-under motion. This method keeps the air in the whipped cream, ensuring a light texture.
Take your time and be gentle, as mixing too hard can deflate everything and make it heavy. Enjoy making this delicious treat!
No-bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, plus extra for garnish
For the Crust:
- 1 pre-made graham cracker crust (or homemade, if preferred)
- Lemon zest (for garnish)
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and requires at least 4 hours to chill in the fridge. For the best flavor and texture, refrigerating overnight is recommended. It’s a quick and easy way to impress your guests!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
Start by taking a large mixing bowl and adding the softened cream cheese and powdered sugar. Use an electric mixer or a whisk to beat the mixture until it becomes smooth and creamy. This creates a wonderful base for your cake!
2. Whip the Cream:
In a separate bowl, pour in the heavy whipping cream. Using a hand mixer, whip the cream until stiff peaks start to form. This means the cream holds its shape well! Gently fold this whipped cream into the cream cheese mixture using a spatula, making sure the two mixtures combine nicely without losing the airiness of the whipped cream.
3. Add Flavors:
Now it’s time to add some zing! Fold in the lemon zest, lemon juice, and vanilla extract into the creamy mixture. Be gentle to keep it fluffy and light!
4. Incorporate Blueberries:
Carefully add the fresh blueberries to your mixture, folding them in gently so they don’t get squished. You want to keep those lovely berries intact for the perfect bite!
5. Assemble the Cake:
Spoon about half of your cream mixture into the bottom of the pre-made graham cracker crust, spreading it out evenly. Then, add the remaining cream mixture on top, smoothing it out to create a beautiful layer.
6. Chill to Set:
Cover your cake with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better. This helps all the flavors meld together nicely.
7. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge and remove the cover. Garnish the top with extra blueberries and lemon zest for a lovely presentation. Now slice it up, serve chilled, and enjoy this refreshing dessert!
Can I Substitute the Cream Cheese in This Recipe?
Yes, if you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese in place of cream cheese. Both will give you a creamy texture, but Greek yogurt will add a tangy flavor. Make sure to use a full-fat option for best results!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, so just give it a quick stir before serving again to refresh the creaminess.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! If using frozen blueberries, make sure to thaw them first and drain any excess liquid to avoid extra moisture in the cake. Gently fold them into the mixture to maintain their shape.
How Long Should I Refrigerate the Cake?
For the best results, refrigerate the cake for at least 4 hours, but overnight is even better! This allows the flavors to meld together and the cake to set properly for a firmer texture.
