No-Bake Lemon Blueberry Cake (Print View)

Zesty lemon, juicy blueberries, and silky cream topped on a crisp crust for a refreshing chilled dessert.

# Components:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted

→ Filling

03 - 8 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 tablespoon lemon zest
06 - 2 tablespoons lemon juice
07 - 1 cup heavy whipping cream
08 - 2 cups fresh blueberries

→ Garnish

09 - Additional lemon zest
10 - Extra blueberries

# Directions:

01 - Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press mixture firmly into the base of a 9×9-inch pan to form an even layer. Refrigerate to set while preparing the filling.
02 - Beat softened cream cheese and granulated sugar together in a mixing bowl until the mixture is smooth and creamy. Incorporate lemon zest and lemon juice, mixing until fully combined.
03 - In a separate bowl, whip heavy whipping cream with an electric mixer until soft peaks form.
04 - Gently fold the whipped heavy cream into the cream cheese mixture until the filling is smooth and homogenous.
05 - Spread half of the cream filling over the chilled graham crust. Scatter 2 cups of fresh blueberries over the layer, then cover with the remaining cream filling, smoothing the top.
06 - Decorate the surface with additional blueberries and a sprinkle of lemon zest. Refrigerate for at least 4 hours, or until fully set.
07 - Slice into portions using a sharp knife. Serve chilled for optimal texture and flavor.

# Expert Advice:

01 -
  • Uses simple kitchen staples you may already have on hand
  • No oven needed which makes it ideal for summertime or tiny kitchens
  • Assemble in minutes with no tricky steps
  • Light texture with a zingy lemon flavor everyone loves
02 -
  • No baking means you avoid heating up your kitchen on hot days
  • High in vitamin C from all the fresh lemon and blueberries
  • This dessert can be made a full day ahead so it is perfect for parties or special brunches
03 -
  • Allow the cream cheese to fully soften before making the filling so it beats up extra smooth and lump free
  • Always use cold heavy cream and chill your mixing bowl if possible This helps the cream whip quickly and gives you the airiest filling possible Press the crust down firmly for clean neat slices with no crumbling and always chill overnight if you have time for the best results

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