This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat that’s super easy to whip up. With a zesty lemon flavor and juicy blueberries, it’s a real crowd-pleaser!
I love how no-bake desserts save time! Just mix, layer, and chill. Perfect for hot days when you want something cool and sweet without turning on the oven. Yum! 🍰
Key Ingredients & Substitutions
Graham Crackers: These form the base of your cake. You can substitute them with crushed digestive biscuits or even gluten-free graham cracker alternatives if needed. I find that the flavor is still delightful no matter what you choose.
Heavy Whipping Cream: This adds lightness and richness to the filling. If you’re looking for lower-fat options, try using whipped topping or a dairy-free whipped cream substitute. Keep in mind, it might not be as rich.
Cream Cheese: Softened cream cheese gives the filling its creamy texture. If you’re aiming for a dairy-free version, look for plant-based cream cheese. It works nicely, though the flavor might vary a bit.
Fresh Blueberries: Blueberries are essential for flavor and appearance! If they’re out of season, consider using frozen blueberries. Just thaw and drain them first to avoid extra moisture in your cake.
Lemon Juice & Zest: This brightens the flavors wonderfully. Don’t skip on the zest as it enhances the lemony taste. If no fresh lemons are handy, bottled lemon juice works in a pinch, but fresh is always best!
How Do You Achieve the Perfect Whipped Cream?
The whipped cream is crucial for that light texture in the cake. Start with a cold bowl and beaters. This helps the cream whip up quickly. Here’s how to do it:
- Pour cold heavy cream into your bowl.
- Beat on medium-high speed until soft peaks form.
- Continue whisking until stiff peaks form but be careful not to overwhip, or it can turn grainy!
Gently folding the whipped cream into the cream cheese mixture is key to keeping it fluffy. Use a spatula and fold in a circular motion to keep the air in.
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 lemon, zested and juiced
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For Garnish:
- Additional blueberries
- Additional lemon zest
How Much Time Will You Need?
This delightful cake takes about 20 minutes of prep time, plus at least 4 hours to chill in the fridge. You can even make it the night before for an easy dessert the next day!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter. Stir it all together until the crumbs look like wet sand. Take an 8×8 inch square dish and press the crumb mixture firmly into the bottom to create a nice, even crust. Once it’s done, place it in the refrigerator to chill while you whip up the filling.
2. Make the Cream Filling:
In a large mixing bowl, whip the heavy cream until it forms stiff peaks. This will take a few minutes with a hand mixer. Set it aside for now. In another bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually blend in the powdered sugar until it’s all mixed together nicely.
3. Add the Flavors:
Now, add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix everything until it’s well combined and smooth. Next, gently fold the whipped cream into this mixture. You want to do this softly so you keep the fluffiness—keep folding until there are no white streaks left.
4. Finish It Off:
Fold in 1 cup of fresh blueberries into the creamy mixture, giving it a lovely color and burst of flavor. Pour this blueberry cream filling over the chilled graham cracker crust, spreading it out so it’s even. Now, sprinkle the remaining fresh blueberries on top and add a bit of extra lemon zest for a pop of color.
5. Chill and Serve:
Cover the dish with plastic wrap and place it in the fridge for at least 4 hours, or overnight if you prefer. This helps it set beautifully. When ready to serve, slice it up and enjoy it chilled. You can garnish with more lemon zest if you like! Enjoy your refreshing No-Bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Different Types of Crust?
Absolutely! If graham crackers aren’t your thing, you can use crushed cookies like Oreos or digestive biscuits for a twist. Just make sure to adjust the amount of butter accordingly if you’re using a different type of cookie that has varying moisture content.
How Can I Make This Cake Dairy-Free?
For a dairy-free version, substitute the cream cheese with vegan cream cheese and use coconut cream in place of heavy whipping cream. Be sure to check that your powdered sugar is also dairy-free. This will still give you a creamy, delicious result!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator, where they will keep for about 3-5 days. For best texture, avoid freezing as it may change the consistency of the cream filling.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain any excess moisture from the frozen blueberries before folding them into the cream mixture. This will help maintain the texture and prevent the cake from becoming watery.
