This no-bake lemon cheesecake is a refreshing treat topped with a layer of sweet blueberries. It’s super easy to whip up—no oven needed!
I love how the lemon gives it a tangy kick, while the blueberries add sweetness. Perfect for a hot day! Plus, who can say no to cake that doesn’t require baking? 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create a tasty and crunchy base for the cake. If you don’t have graham crackers, try using Digestive biscuits or even crushed vanilla wafer cookies for a nice flavor twist.
Heavy Whipping Cream: This makes the cake light and fluffy. If you’re looking for a lighter option, you can replace it with whipped coconut cream or a non-dairy whipped topping to keep it vegan-friendly.
Cream Cheese: It gives the cake richness and a tangy flavor. If you’re lactose intolerant, use a dairy-free cream cheese or even silken tofu blended until smooth for a similar texture.
Lemon Juice and Zest: Fresh lemon juice brightens the flavor. Always opt for fresh lemons when possible, as the taste is much better than bottled juice. In a pinch, lime juice can serve as a substitute!
Blueberries: Fresh blueberries are the star of the show! If you can’t find fresh ones, frozen blueberries can work too, just remember to thaw and drain them first to avoid excess moisture in the cake.
How Do I Whip Cream to Stiff Peaks Without Overdoing It?
Whipping cream can seem tricky, but it’s all about timing! Start with cold heavy cream and a clean mixing bowl—this helps in achieving fluffy peaks.
- Beat the cream on medium speed until it begins to thicken.
- Keep whipping until soft peaks form (when you lift the whisk, the cream holds its shape but is still droopy).
- Watch closely; you’ll want to stop once you see stiff peaks form (this means when you lift the whisk, peaks hold their shape without drooping).
- If you over-whip, it can turn grainy, and that’s not what we want for this cake!
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For Garnish:
- Additional blueberries
- Lemon zest
How Much Time Will You Need?
This no-bake dessert requires about 20 minutes of active preparation time. However, you’ll need to chill it in the refrigerator for at least 4 hours or overnight to let it set. So, plan for a total of about 4 hours and 20 minutes (or overnight) before you can enjoy this delicious cake!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until everything is well combined. Press this mixture firmly into the bottom of a 9×9 inch square dish or a similar sized springform pan, making sure it forms an even layer. Once done, place it in the refrigerator while you prepare the filling.
2. Make the Cream Cheese Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually mix in the powdered sugar, continuing to beat until it’s fully combined and there are no lumps.
3. Add Lemon and Vanilla:
Next, stir in the fresh lemon juice, lemon zest, and vanilla extract into the cream cheese mixture. Mix until everything is well combined and you can smell that lovely lemon fragrance!
4. Whip the Cream:
In a separate mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. Be careful not to over-whip, or it may turn grainy. You want it to be fluffy and light!
5. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to mix it slowly so that the whipped cream stays fluffy and there are no white streaks left.
6. Layer the Cream Mixture:
Spread half of the cream cheese mixture evenly over the prepared crust. Then, sprinkle 1 cup of fresh blueberries on top. Use the remaining cream cheese mixture to cover the blueberries, smoothing the top with a spatula for a beautiful finish.
7. Chill the Cake:
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight is best, to allow the cake to set properly. This is the hardest part—waiting!
8. Garnish and Serve:
Before you serve the cake, take it out of the fridge and top with the remaining blueberries and a sprinkle of additional lemon zest for a bright, fresh touch. Slice into squares and get ready to enjoy this delightful no-bake dessert!
Can I Use Different Types of Crackers for the Crust?
Absolutely! While graham crackers are traditional, you can use digestive biscuits, vanilla wafers, or even crushed Oreos for a different flavor. Just be aware that the flavor profile will change slightly based on the type of cracker you choose.
How Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use a combination of milk and butter as a substitute. For each cup of heavy cream needed, mix 3/4 cup milk with 1/4 cup melted butter. However, keep in mind that it might not whip as well, and the texture may be less rich.
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! You can prepare it up to two days in advance and store it in the refrigerator. Just add the fresh blueberries and lemon zest on top just before serving for a vibrant presentation.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to keep it covered to prevent it from absorbing any unwanted odors from the fridge. If it looks good, it should taste great!
