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–+ servings
No Bake Lemon Dazzling Blueberry Cream Cake

No Bake Lemon Dazzling Blueberry Cream Cake

This No Bake Lemon Dazzling Blueberry Cream Cake is a refreshing dessert perfect for warm days, combining bright flavors and creamy textures.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
Filling
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy whipping cream whipped to stiff peaks
  • 2 cups fresh blueberries
Garnish
  • lemon zest for garnish
  • extra blueberries for garnish

Equipment

  • 9-inch springform pan

Method
 

Preparation
  1. Combine graham cracker crumbs and melted butter; press into a 9-inch springform pan.
  2. In a bowl, mix cream cheese, sugar, lemon zest, lemon juice until smooth.
  3. Whip heavy cream to stiff peaks; fold into cream cheese mixture.
  4. Fold in blueberries; pour filling over crust and smooth the top.
  5. Refrigerate for at least 4 hours or overnight to set.
  6. Remove from pan, garnish, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 28gProtein: 4gFat: 20g

Notes

Feel free to swap in different berries like raspberries or strawberries for a fruity twist. This cake is best enjoyed chilled and can be stored in the refrigerator for up to four days.

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