Description
Indulge in the vibrant flavors of our No-Bake Lemon Dazzling Blueberry Cream Cake—a delightful dessert that’s perfect for summer gatherings or any occasion that calls for a sweet treat. This easy-to-make cake features a creamy lemon filling layered with fresh blueberries, all atop a buttery graham cracker crust.
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 by mixing graham cracker crumbs and melted butter. Press into a 9×9-inch pan and chill.
- Make the cream filling by beating together cream cheese and sugar until smooth. Mix in lemon zest and juice.
- Whip heavy cream to soft peaks, then fold into the cream cheese mixture.
- Assemble the cake by layering half of the cream filling over the chilled crust, adding blueberries, topping with remaining filling, and garnishing with additional blueberries and lemon zest.
- Chill for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (100g)
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg