Description
Indulge in the delightful flavors of this No-Bake Lemon Dazzling Blueberry Cream Cake, a refreshing dessert perfect for warm weather and special occasions. This easy-to-make treat features a buttery graham cracker crust layered with a creamy lemon filling and topped with juicy blueberries, creating a vibrant and visually appealing dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs with melted butter until mixed. Press into a 9×9-inch pan and chill.
- Make the cream filling: Beat softened cream cheese and sugar in another bowl until smooth. Add lemon zest and juice; mix well.
- Whip the cream: In a separate bowl, whip heavy cream until soft peaks form.
- Combine fillings: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Layer the cake: Spread half of the filling over the chilled crust, layer with blueberries, then add remaining filling on top.
- Garnish and chill: Top with extra blueberries and lemon zest; refrigerate for at least 4 hours to set.
- Serve: Slice into squares, serve chilled, and enjoy!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 109g)
- Calories: 350
- Sugar: 23g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg