Description
This No-Bake Lemon Dazzling Blueberry Cream Cake is the ultimate chilled dessert, bursting with citrus flavor and creamy layers of lemon curd, blueberries, and whipped cream. Perfect for summer gatherings, it’s an easy, no-oven-needed treat that brings together fresh ingredients for a crowd-pleasing finish.
Ingredients
2 cups graham crackers (crushed)
1/2 cup unsalted butter (melted)
16 oz cream cheese (softened)
3/4 cup powdered sugar
1 1/2 cups heavy whipping cream
3/4 cup lemon curd (plus extra for topping)
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
Instructions
1. Crush the graham crackers into fine crumbs and mix with melted butter. Press into the bottom of a springform pan. Refrigerate to set.
2. In a large bowl, beat cream cheese with powdered sugar until smooth. Add lemon curd, lemon zest, and vanilla.
3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until fully combined.
4. Spread half the filling over the crust. Sprinkle in a layer of blueberries. Add the rest of the cream and smooth the top.
5. Top with more blueberries and swirl in a little extra lemon curd for a marbled look.
6. Cover and refrigerate for at least 6 hours or overnight.
7. Release from the pan, slice with a warm knife, and serve chilled.
Notes
This cake slices best after an overnight chill.
Do not thaw frozen blueberries before layering.
Use a springform pan for easy, clean removal.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg