This No-Bake Lemon Blueberry Cream Cake is a refreshing treat that combines zesty lemon and sweet blueberries. It’s creamy, light, and perfect for warm days when you don’t want to turn on the oven!
I love how easy it is to whip up this cake! Just mix, layer, and chill. Plus, the bright colors make it a showstopper at any gathering. Who can resist a slice of this beauty? 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy crust. If you can’t find them, digestive biscuits work well as a substitute. You could also use crushed vanilla wafers for a different flavor!
Cream Cheese: It’s essential for that rich and creamy filling. If you’re looking for a lighter option, you could try Neufchâtel cheese; it’s lower in fat but still creamy. For a dairy-free option, use a vegan cream cheese alternative.
Heavy Cream: Whipping this adds airiness to the filling. If you want a lighter version, you can substitute half-and-half, though the texture may be less creamy. Coconut cream is a good non-dairy option too!
Fresh Blueberries: These are juicy and add a burst of flavor. If blueberries aren’t available, you can use raspberries or diced strawberries as tasty alternatives.
What’s the Best Way to Fold in Whipped Cream?
Folding in whipped cream is critical for keeping your filling light. Here’s how to do it:
- Start with your whipped cream in one bowl and the lemon cream mixture in another.
- Spoon a small amount of whipped cream into the lemon mixture to lighten it.
- Then, gently fold the remaining whipped cream using a spatula. Go under and over, rotating the bowl as you mix. Be gentle to maintain the fluffiness!
Take your time with this step to ensure your cake has that airy, creamy texture that makes it to die for!
No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Cream Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream, cold
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh blueberries, divided (about 1 cup for layering and 1 cup for topping)
- Lemon peel strips (for garnish)
- Blue and white edible pearls or sprinkles (optional for decoration)
How Much Time Will You Need?
This no-bake treat takes around 20-30 minutes to prepare, plus 4-6 hours of chilling time in the fridge (preferably overnight). Perfect for making ahead of time for gatherings!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix these ingredients well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×9 inch (or similar-sized) square pan to form a neat crust layer. Place the pan in the refrigerator while you prepare the filling.
2. Make the Lemon Cream Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar, continuing to mix until it’s well combined.
3. Add Flavorings:
Add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until everything is smooth and well incorporated.
4. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until soft peaks form. This means the cream should hold its shape but can still slightly droop. Be careful not to over-whip!
5. Combine Creams:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and go in under and over to combine the mixtures without deflating the whipped cream. You want to keep it light and airy!
6. Assemble the Cake:
Spread half of the lemon cream mixture evenly over the chilled crust. Make sure it covers the crust all the way to the edges.
7. Add Blueberries:
Sprinkle 1 cup of fresh blueberries evenly over the cream layer.
8. Finish with More Cream:
Carefully spread the remaining lemon cream mixture over the blueberry layer, smoothing the top with a spatula.
9. Chill the Cake:
Cover the cake and refrigerate it for at least 4-6 hours, though overnight is best. This will allow the layers to set nicely.
10. Decorate:
Before serving, you can pipe or dollop whipped cream rosettes on top of the cake. Decorate with the remaining fresh blueberries and garnish with lemon peel strips and edible pearls or sprinkles if desired.
11. Serve:
Slice the cake into squares and enjoy it chilled. This no-bake cake is perfect for hot days and special occasions, offering a delicious contrast of creamy lemon, juicy blueberries, and crunchy crust!
Enjoy the light, refreshing flavors of this delightful dessert! 🥳🍰
Frequently Asked Questions (FAQ)
Can I Use Another Type of Crust?
Absolutely! If you prefer a different flavor, consider using crushed vanilla wafers or even a chocolate cookie crust for a twist. Just be sure to adjust the sugar content accordingly to balance the flavors.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cover it to keep the topping fresh. For best texture, enjoy it within a couple of days!
Can I Make This Cake Gluten-Free?
Yes! Simply replace the graham cracker crumbs with gluten-free graham crackers or almond flour mixed with a bit of sugar and butter. Just ensure that any other ingredients used, like cream cheese, are also gluten-free!
What If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice in a pinch, although fresh lemons provide a brighter flavor. Make sure to use the same quantity, and consider adding a bit of lemon zest for added zing!
