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