This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! It features a creamy lemon filling layered with juicy blueberries, all sitting on a crunchy crust. Yum!
If you’re like me, you love a dessert that doesn’t require turning on the oven. This cake is perfect for warm days when you just want something bright and fruity. 😍
Key Ingredients & Substitutions
Graham Crackers: These form the crust and provide a sweet crunch. If you’re gluten-free, use crushed gluten-free cookies or crusts. I also like to add a pinch of cinnamon for a little extra warmth.
Cream Cheese: This gives the cake its creamy texture. You can try Neufchâtel cheese for a lighter option or dairy-free cream cheese alternatives if you’re lactose intolerant.
Lemon Yogurt: Lemon yogurt adds tanginess. If you can’t find it, plain yogurt with a bit of lemon juice and zest works well too. You can also switch to another fruit yogurt for a different flavor.
Heavy Cream: This is essential for the whipped texture. You can substitute it with coconut cream for a dairy-free version; just make sure to chill it first for best results.
Blueberries: These add freshness and color. You can replace them with other berries like raspberries or strawberries, or even use frozen fruit if fresh ones aren’t available. Just thaw and drain to remove excess water.
How Do I Get Perfectly Whipped Cream?
Whipping cream seems simple, but there are a few things to keep in mind. Using cold heavy cream is crucial for good volume. To make it easier, chill your mixing bowl for about 15 minutes before whipping.
- Start with medium speed until soft peaks form, then increase to high speed.
- Watch closely to avoid over-whipping, which can turn your cream into butter!
- Once soft peaks form, you can gently fold it into the cream cheese mixture; this keeps your filling light and airy.
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For The Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup lemon yogurt (or lemon curd)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For The Topping:
- 2 cups fresh blueberries
- Additional blueberries and lemon zest for garnish
How Much Time Will You Need?
This refreshing cake needs about 20 minutes of prep time. After that, you’ll want to chill it for at least 4 hours, or overnight for the best results. It’s a simple process that leads to a delightful dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by grabbing a medium bowl. Combine the crushed graham crackers, melted butter, and granulated sugar. Use a fork or spoon to mix until all the crumbs are well-coated. Then, press this mixture firmly into the bottom of a square 9×9-inch dish to create an even crust. Once that’s done, place the dish in the refrigerator while you whip up the filling.
2. Make the Cream Filling:
In a large bowl, beat the softened cream cheese with the powdered sugar until it’s nice and smooth. Then, add in the lemon yogurt (or lemon curd), lemon zest, and vanilla extract. Mix everything together until it’s fully combined, and you get a creamy filling.
3. Whip the Cream:
Now, take a separate bowl and whip the heavy cream until you see soft peaks. This means the cream should hold some shape but still be soft. Carefully fold this whipped cream into your cream cheese mixture. Be gentle so you don’t deflate the whipped cream. You want everything to be well mixed but still airy!
4. Assemble the Cake:
Take out your crust from the fridge, and spread half of the cream filling over it. Then, sprinkle 1 cup of fresh blueberries evenly on top of the cream layer. Pour the remaining cream filling over the blueberries and smooth it out.
5. Chill:
Cover the cake with plastic wrap and put it back in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait. This will help it set beautifully, making it easy to cut.
6. Garnish and Serve:
When you’re ready to enjoy your cake, take it out of the fridge. Decorate the top with the remaining blueberries and a sprinkle of lemon zest for a lovely touch. Cut it into squares and dig in! Enjoy the refreshing lemony flavor paired with the sweet blueberries!
Can I Use Different Types of Crackers for the Crust?
Absolutely! While graham crackers are traditional, you can use other types like digestive biscuits, or even Oreos for a chocolate twist. Just crush them into fine crumbs and mix with melted butter and sugar as directed.
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whipped topping or a plant-based alternative like coconut cream. Just keep in mind that the texture might change slightly and the flavor of coconut may be more noticeable.
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to prevent it from absorbing other flavors from the fridge!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just thaw the frozen blueberries and drain any excess liquid before using them in the cake. They might be slightly softer, but they’ll still add delicious flavor!
