Description
Indulge in the ultimate summer treat with this No-Bake Lemon Dazzling Blueberry Cream Cake. Perfect for gatherings or a refreshing dessert at home, this cake features creamy lemon filling layered with fresh blueberries on a buttery graham cracker crust. Its zesty flavors and airy texture make it an irresistible choice for any occasion, while the no-bake preparation allows even novice bakers to create a stunning dessert. Chill it in the refrigerator for a few hours, and you’ll have a delightful treat that is as beautiful as it is delicious!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter. Press into a 9×9-inch pan and refrigerate.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice; mix well.
- Whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
- Layer half of the lemon filling over the crust, add blueberries, then top with remaining filling.
- Garnish with extra blueberries and lemon zest. Chill for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg