This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With a zesty lemon flavor and delicious blueberries, it’s perfect for warm days when you want dessert without turning on the oven.
Just think about it: creamy layers and fruity goodness all came together in no time! I love making this when I have friends over, because who doesn’t love an easy yet fancy dessert? 🍰✨
Key Ingredients & Substitutions
Graham cracker crumbs: These create a crunchy base for your cake. If you don’t have graham crackers, you can use digestive biscuits or even crushed shortbread cookies for a slightly different twist.
Heavy whipping cream: This adds a light and fluffy texture. If you’re looking for a lighter option, consider using coconut cream as a dairy-free alternative. Just chill a can of coconut milk overnight and scoop out the solid part!
Cream cheese: It gives richness to the cake. If you need a lower-fat option, try Neufchâtel cheese, which has less fat but still creamy. For a dairy-free choice, use a cashew cream or any nut-based cream cheese.
Lemon curd: This ingredient provides a tangy flavor. If you don’t have lemon curd, you can substitute with homemade lemon curd or use lemon juice and zest with some sugar for a quick fix.
Fresh blueberries: They add sweetness and color. If out of season, you can use frozen blueberries; just make sure to thaw and drain them well before use!
How Do I Get Stiff Peaks When Whipping Cream?
Whipping cream to stiff peaks may seem tricky, but with a few tips, you’ll nail it! Make sure your cream is very cold before you start; this helps it whip up nicely. Use a clean bowl and mixer to avoid any oils affecting the cream.
- Beat the cold heavy whipping cream on medium speed until it starts to thicken.
- Add the powdered sugar gradually; this sweetens your cream and helps it hold its shape.
- Increase the mixer speed to high and continue beating until stiff peaks form – that’s when the cream stands up straight when you lift the whisk.
Just watch closely, as overbeating can turn it buttery. Stop right when you see those peaks!
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 Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup lemon curd
- Zest of 1 lemon
- 1 1/2 cups fresh blueberries
For Garnish:
- Additional blueberries
- Lemon zest
How Much Time Will You Need?
This tasty No-bake Lemon Dazzling Blueberry Cream Cake will take about 20 minutes to prepare and needs at least 4 hours in the refrigerator to firm up. So you can whip it up quickly and then let it chill while you wait for dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix it all together until the crumbs are well coated and the mixture looks like wet sand. This will form the base of your delicious cake!
2. Form the Crust:
Press the crumb mixture firmly into the bottom of an 8×8 inch square baking dish. Make sure it’s even all the way across. Once pressed, pop it in the refrigerator to set while you prepare the filling. This helps the crust become nice and firm.
3. Make the Whipped Cream:
In a separate bowl, beat the heavy whipping cream and powdered sugar together using an electric mixer. Keep beating until you see stiff peaks form. You want it nice and fluffy!
4. Prepare the Lemon Cream Mixture:
Grab another bowl and beat the softened cream cheese until it’s smooth. Add in the lemon curd and lemon zest, mixing until everything is combined and creamy. It should smell fantastic!
5. Combine the Mixtures:
Gently fold the whipped cream into the lemon cream cheese mixture. Be careful! You want to keep it fluffy, so mix it slowly until it’s all blended together.
6. Layer the Cake:
Start by layering half of the fresh blueberries over the graham cracker crust in your baking dish. Then, spread half of the lemon cream mixture on top of the blueberries. Repeat this process with the remaining blueberries and lemon cream, so you have nice layers!
7. Chill the Cake:
Cover the dish and refrigerate the cake for at least 4 hours. This allows the layers to meld together and firm up perfectly. It’s worth the wait!
8. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge. Garnish the top with additional blueberries and lemon zest for a pretty finish. Slice into squares and enjoy your refreshing treat!
Can I Use Store-Bought Lemon Curd?
Absolutely! Store-bought lemon curd is a great time-saver and still delicious. Just make sure to choose a good quality brand for the best flavor. If you prefer homemade, you can quickly whip that up too!
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers on hand, you can use crushed digestive biscuits, vanilla wafer cookies, or even crushed shortbread cookies for a different flavor profile. Just aim for a similar texture to keep the crust sturdy.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days, but be aware that the crust may soften as it sits. You can always add a fresh layer of blueberries before serving for extra taste!
Can I Make This Cake in Advance?
Yes, you can! This cake can be made up to 2 days in advance, and the flavors will actually improve as it sits in the fridge. Just be sure to garnish with fresh blueberries and lemon zest right before serving to keep everything looking fresh and vibrant!
