This Easy No-Bake Lemon Blueberry Cream Cake is a refreshing treat! With layers of creamy lemon filling and juicy blueberries, it’s perfect for warm days when you want something light.
I love how simple it is to whip up—no oven needed! Just mix, layer, and let it chill. It’s always a hit at family gatherings, and it looks so pretty on the table too!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a delicious crust, but if you’re out, you can use crushed digestive biscuits or vanilla wafers for a different flavor. If you’re gluten-free, try gluten-free graham crackers or almond flour for the crust.
Cream Cheese: Make sure it’s softened for easy mixing. If you need a lighter option, you can use mascarpone cheese or Greek yogurt. For a dairy-free version, try almond cream cheese or a tofu-based cream alternative.
Heavy Whipping Cream: This is key for fluffiness. If you’re looking for a lighter alternative, consider using coconut cream. Just chill a can of coconut milk overnight, scoop out the cream, and whip it—so good!
Lemon Juice and Zest: Fresh lemon juice is best for flavor. If you don’t have fresh lemons, bottled lemon juice can work, but the taste won’t be quite as vibrant. Consider using lime juice for a twist.
Blueberries: Fresh blueberries are ideal, but you can use frozen if fresh isn’t available. Just be sure to thaw and drain them to avoid excess moisture in the cake.
How Do You Get the Cream Cheese Mixture Smooth?
One common challenge is getting a smooth cream cheese mixture without lumps. Here’s how to make it easier:
- Allow the cream cheese to sit at room temperature for about 30 minutes before mixing. This softens it, making it easier to blend.
- Beat the cream cheese and powdered sugar together first until smooth before adding other ingredients. This prevents lumps from forming.
- Mix at medium speed to avoid incorporating too much air, which can lead to a grainy texture.
By following these tips, you’ll create a creamy, delicious filling for your cake!
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (plus extra for garnish)
- 1 tsp vanilla extract
For the Topping:
- 1 1/2 cups fresh blueberries (plus extra for garnish)
How Much Time Will You Need?
This scrumptious cake requires about 20 minutes of prep time. It needs to chill for at least 4 hours (or overnight) to set perfectly, making it a total of around 4 hours and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. The mixture should be moistened throughout. Press this mixture firmly into the bottom of a 9-inch springform pan or a similarly sized dish to create a nice, even crust. Pop it in the fridge while you prepare the filling.
2. Making the Cream Filling:
In a large mixing bowl, take your softened cream cheese and beat it together with the powdered sugar until the mixture is smooth and creamy. This is important to get rid of any lumps!
3. Adding Flavor:
Next, add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Stir everything together well; the mixture should be nice and tangy!
4. Whipping the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the beater out. Be careful not to over-whip it!
5. Combining It All:
Gently fold the whipped cream into the cream cheese mixture. Do this slowly to keep the lightness of the whipped cream. Mix until fully combined and smooth without any lumps.
6. Adding the Blueberries:
Now, carefully fold in the fresh blueberries. This will give you little bursts of fruity flavor throughout the cake!
7. Assembling the Cake:
Pour the lovely lemon blueberry cream mixture over the chilled crust in your pan. Spread it out evenly with a spatula.
8. Chilling Time:
Cover the cake and refrigerate it for at least 4 hours or overnight. This will help it set up nicely and make it easier to slice later.
9. Decorating:
Before you’re ready to serve, feel free to get creative! Top the cake with additional whipped cream (you can pipe it on for fun designs), more fresh blueberries, and sprinkle some lemon zest on top for a bright touch.
10. Slice and Enjoy:
Once decorated, slice the cake into squares and serve chilled. You’ll be greeted with a refreshing, creamy dessert that everyone will love!
This no-bake cake layers a buttery graham cracker crust with a delightful lemon cream filling studded with vibrant fresh blueberries, making it perfect for any occasion. Enjoy every delicious bite! 🌟
FAQ for Easy No-Bake Lemon Blueberry Cream Cake
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use crushed digestive biscuits, vanilla wafers, or even almond flour for a gluten-free option. Just make sure to combine them with melted butter for the best texture.
How Long Does This Cake Last in the Fridge?
This cake can be stored in the refrigerator for up to 3 days. Be sure to keep it covered to maintain its freshness. You can slice it into portions before refrigerating for easy serving!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them first to avoid excess moisture. Gently fold them into the filling to keep the cake from becoming watery.
Is There a Dairy-Free Alternative for the Cream Cheese?
Yes! For a dairy-free version, you can use plant-based cream cheese options available at most grocery stores. Additionally, silken tofu blended until smooth can also work as a great substitute!
