This No-bake Lemon Dazzling Blueberry Cream Cake is refreshing and bright! It’s made with zesty lemon, sweet blueberries, and a creamy layer, all resting on a crunchy base.
Honestly, who can resist that vibrant blueberry topping? I love how quick and simple it is—just mix, layer, and chill. Perfect for warm days or when you want a sweet treat without the oven! 🍰
Ingredients & Substitutions
Graham cracker crumbs: These add a sweet crunch to your crust. If you don’t have graham crackers, use digestive biscuits or even crushed vanilla wafers for a slightly different flavor.
Butter: I recommend unsalted butter for balance, but if you only have salted, just reduce the added sugar slightly to avoid excess sweetness.
Cream cheese: Make sure it’s softened to mix easily. If you’re looking for a lighter option, try using Neufchâtel cheese or vegan cream cheese for a dairy-free version.
Heavy whipping cream: This is crucial for the creamy texture. You can substitute with coconut cream for a dairy-free alternative, but make sure to chill it overnight for best results.
Lemon juice and zest: Freshly squeezed lemon juice gives vivid flavor. Bottled lemon juice works in a pinch, just remember the taste may be less bright. Always adjust based on preference!
Blueberries: Fresh blueberries are key, but you can swap in other berries like raspberries or strawberries if you prefer. Just keep an eye on sweetness levels when mixing.
How Can I Ensure My Whipped Cream Reaches Stiff Peaks?
Whipping cream might seem tricky, but with a few tips, you’ll get it right! Start with chilled tools: use a cold bowl and beaters because this helps the cream thicken faster.
- Whip on medium speed until you see soft peaks, then increase to high speed.
- Watch closely; once you reach stiff peaks, stop to avoid over-beating. It should hold shape without collapsing.
- Gently fold it into your cream cheese mixture to keep the fluffiness intact—this will make your cake light and airy!
How to Make No-bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup fresh blueberries (plus more for topping)
- Optional: Extra lemon zest for garnish
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare, plus at least 4 hours to chill in the fridge. If you can wait overnight, it will taste even better! Let’s get started on this no-bake treat!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together until it looks well combined. Then, press this mixture firmly into the bottom of an 8×8 inch baking dish to create an even layer. Set it aside while you make the filling.
2. Making the Cream Filling:
In a large mixing bowl, take your softened cream cheese and add the powdered sugar. Beat these together until the mixture is smooth and creamy. This is the base of your delicious filling!
3. Adding Lemon Ingredients:
Next, stir in the freshly squeezed lemon juice and lemon zest into the cream cheese mixture. Make sure everything is well mixed together—it should smell refreshing!
4. Whipping the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means that when you lift the whisk, the cream holds its shape. Gently fold the whipped cream into the lemon cream cheese mixture so it’s combined well without losing all the fluffiness.
5. Layering the Cake:
Now it’s time to build your cake! Spread half of the lemon cream mixture over the graham cracker crust. Then, sprinkle half of the fresh blueberries evenly over this cream layer. Add the rest of the lemon cream mixture on top and smooth it out. Finish off by scattering the remaining blueberries on top.
6. Chilling:
Cover your cake with plastic wrap and pop it in the fridge to chill for at least 4 hours, or overnight if you can wait! This will help it set and firm up nicely.
7. Garnish and Serve:
Once your cake is nicely chilled and set, you can garnish it with extra lemon zest and peaks of whipped cream if you like. Slice it up and serve chilled. Enjoy your refreshing and delightful No-bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Different Cookies for the Crust?
Absolutely! If you want to switch it up, you can use other cookie types like vanilla wafers or oreos for a chocolate twist. Just crush them finely, and make sure to adjust the sugar if needed depending on the sweetness of the cookies used!
How Can I Make This Cake Dairy-Free?
You can replace the cream cheese with a dairy-free alternative, such as cashew cream or a vegan cream cheese. Use coconut cream instead of heavy whipping cream for whipping. Just ensure the alternative products are thick enough to maintain the cake’s texture!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. To maintain the texture, avoid stacking layers on top of each other. You can also cover the top with plastic wrap to prevent it from drying out.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries can be used! Just thaw them before adding to the cake, and gently pat them dry with a paper towel to remove excess moisture. This helps prevent the cake from becoming soggy!
