No-Bake Lemon Blueberry Cream Cake

Sunshine in Every Bite: A Simple, Zesty, Oven-Free Dessert You’ll Crave

There’s a reason this No-Bake Lemon Blueberry Cream Cake made its way into my recipe journal in thick, looping ink: it reminds me of my daughter Emily’s ninth birthday. That July day was sweltering—too hot for baking but too special for a store-bought cake. With blueberries we picked at a farm just outside Austin and lemons I had forgotten in the fridge drawer, I whipped up something cool, creamy, and unexpectedly magica

That cake disappeared in under 10 minutes. Emily’s blue-stained smile sealed its fate—this no-bake delight became a family staple.

What is No-Bake Lemon Blueberry Cream Cake?

This dessert is pure summer in a pan. It’s built on a buttery graham cracker crust, topped with a fluffy lemon-kissed cream cheese filling, and finished with bursts of sweet, fresh blueberries. The best part? No oven required.

Each chilled bite is a contrast of textures—crunchy, creamy, and juicy—with a bright lemony zing. It’s a recipe for anyone who loves citrus and berries but hates the idea of turning on the oven.

Why You’ll Love This No-Bake Lemon Blueberry Cream Cake

• No baking required – perfect for hot days or busy schedules
• Light and refreshing – a balance of tangy lemon and sweet berries
• Make-ahead friendly – even better when chilled overnight
• Flexible ingredients – easy swaps and add-ins
• Crowd-pleaser – kids and grown-ups alike can’t resist it

Whether you’re celebrating a summer birthday, hosting brunch, or just needing a weekday pick-me-up, this cake delivers flavor and ease.

Tips for Making the Best Lemon Blueberry Cream Cake

• Use room-temp cream cheese for easy mixing—no lumps.
• Zest before juicing your lemons—it’s easier and maximizes that sunny flavor.
• Chill it for a minimum of 4 hours, but overnight is best for firm slices.
• Don’t skip the folding step. Be gentle with the whipped cream to keep the filling airy.
• Use fresh blueberries if possible, but thawed and dried frozen ones work in a pinch.

How to Make No-Bake Lemon Blueberry Cream Cake

This cake takes 20 minutes to assemble—no oven, no sweat.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• Extra lemon zest and blueberries for garnish

Step-by-Step Instructions

1. Make the Crust
   Mix graham cracker crumbs with melted butter. Press into a 9×9-inch square pan. Chill while you prepare the filling.
2. Prepare the Filling
   Beat softened cream cheese and sugar until smooth. Mix in lemon zest and juice.
3. Whip the Cream
   In a separate bowl, whip heavy cream until soft peaks form (3–4 minutes with an electric mixer).
4. Fold the Mixtures Together
   Gently fold the whipped cream into the lemon-cream cheese mixture. Don’t deflate the fluff!
5. Assemble the Cake
   Spread half the filling over the crust. Layer 1 cup of blueberries. Add remaining filling and smooth the top.
6. Garnish & Chill
   Top with more blueberries and lemon zest. Chill for at least 4 hours (or overnight).
7. Slice & Serve
   Cut into squares and enjoy your cool, citrusy dream!

Tools You’ll Need

• 9×9-inch square pan
• Electric mixer
• 2 mixing bowls
• Spatula
• Zester (microplane)

Top Tips for Perfecting Your Cake

• Use a serrated knife dipped in warm water for clean slices.
• Add a layer of thin lemon slices on top before chilling for a stunning look.
• Want a firmer base? Bake the crust for 8 minutes at 350°F (if you’re okay with some heat).

Storing and Reheating Tips

Store:
Cover and refrigerate for up to 3 days.
Freeze:
Wrap tightly and freeze for up to 2 months (texture may slightly change).
Thaw:
In the fridge overnight before serving—don’t microwave.

FAQs

Can I use frozen blueberries?
Yes, but thaw and pat them dry to avoid a soggy filling.

Can I substitute graham crackers?
Sure! Try vanilla wafers or digestive biscuits for a unique twist.

Is this recipe gluten-free?
Use gluten-free graham crackers to make it safe for GF diets.

Can I add other berries?
Absolutely. Raspberries, blackberries, or sliced strawberries work beautifully.

What’s the difference between whipped topping and heavy cream here?
Whipped topping is convenient but less rich. For authentic creaminess, go with heavy cream.

Conclusion

This No-Bake Lemon Blueberry Cream Cake isn’t just a dessert. It’s a feeling—cool breeze through a window, laughter at a kitchen table, joy without the hassle. It’s a dish I make when life needs brightening, and every time I do, I remember that hot July afternoon and Emily’s blueberry-streaked grin.

Make it once, and it’ll be in your summer rotation forever.

No-Bake Lemon Blueberry Cream Cake

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• Author: Tiffany
• Total Time: 4 hours 20 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This no-bake lemon blueberry cream cake is light, creamy, and bursting with fresh citrus and berry flavor. Perfect for hot days when you want a refreshing, oven-free dessert.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• Extra lemon zest and blueberries for garnish

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Instructions

1. Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill.
2. In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice, mixing well.
3. In a separate bowl, whip heavy cream until soft peaks form.
4. Fold whipped cream into the cream cheese mixture.
5. Spread half the filling over the crust, then layer with blueberries. Spread remaining filling on top.
6. Garnish with extra blueberries and lemon zest. Chill for at least 4 hours.
7. Slice, serve, and enjoy!

Notes

Chill overnight for the cleanest slices. Swap in gluten-free graham crackers if needed.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 280
• Sugar: 18g
• Sodium: 140mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Keywords: no-bake lemon blueberry cream cake, summer dessert, no-bake cake, lemon blueberry dessert

Kelly Merritt