This Easy No-Bake Lemon Blueberry Cream Cake is a treat for your taste buds! It features a creamy filling made with lemon and fresh blueberries, all layered on a crunchy crust.
Making this cake is a breeze since there’s no baking involved! I love serving it chilled on warm days—it’s like a slice of sunshine on your plate! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for our crust. If you’re looking for a gluten-free option, try using gluten-free graham cracker crumbs or crushed almonds for a nutty flavor.
Cream Cheese: Provides that creamy texture. If you’re dairy-free, you can substitute with a non-dairy cream cheese or blended silken tofu for a lighter version.
Heavy Whipping Cream: It makes the filling light and fluffy! If you want a lower-fat option, use coconut cream. Just chill a can of coconut milk overnight and scoop out the solid part for whipping.
Fresh Blueberries: These add great flavor and color! If they’re out of season, you can use frozen blueberries—just ensure they are thawed and well-drained.
Lemon Juice and Zest: Freshly squeezed lemon juice gives the best taste. If fresh lemons aren’t available, bottled lemon juice works, but fresh is always my favorite for flavor.
How Do You Get Perfectly Fluffy Whipped Cream?
Whipping cream to the right consistency is key to giving your cake that light texture. Here’s how to do it perfectly:
- Start with a cool bowl and beaters to help the cream whip better.
- Use heavy whipping cream straight from the fridge. Cold cream whips up quicker and fluffier.
- Beat on medium speed until you see soft peaks forming, then gradually add granulated sugar.
- Continue beating until stiff peaks form, meaning it holds its shape well.
Keep an eye on it—over-beating can turn cream into butter! Aim for gently whipped, smooth, and airy perfection. Enjoy making this cake!
Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 15-18 full crackers)
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest (freshly grated)
- 1/3 cup fresh lemon juice
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream, cold
- 2 tbsp granulated sugar (for whipped cream)
For Garnish:
- 1 1/2 to 2 cups fresh blueberries (plus extra for garnish)
- Lemon zest curls, for garnish
How Much Time Will You Need?
This no-bake cake takes about 20 minutes of prep time, plus at least 4 hours (preferably overnight) to chill in the refrigerator. It’s a simple and quick treat perfect for warm weather or any gathering!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and feel like wet sand. Press this crumb mixture firmly and evenly into the bottom of a 9×9 inch (or similar-sized) square or rectangular pan. Use the back of a spoon or the bottom of a glass to compact it tightly. Place the crust in the refrigerator to chill while you prepare the filling.
2. Making the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Next, add in the freshly grated lemon zest and lemon juice, then mix until everything is well combined.
3. Whipping the Cream:
In a separate bowl that has been chilled, whip the cold heavy cream and the granulated sugar together using a hand mixer or a stand mixer fitted with the whisk attachment. Whip until stiff peaks form—this means the cream should hold its shape but not be overbeaten.
4. Combine the Mixture:
Carefully fold the whipped cream into the lemon cream cheese mixture. Do this gently to maintain the airiness of the whipped cream so your filling stays light. Once combined, gently fold in 1 1/2 cups of the fresh blueberries, making sure not to crush them.
5. Assembling the Cake:
Pour the creamy lemon-blueberry filling over the chilled crust and spread it evenly with a spatula. Tap the pan lightly on the counter to settle it. Cover and refrigerate the cake for at least 4 hours, or preferably overnight, until it’s firm and set.
6. Serving the Cake:
When you’re ready to serve, pipe or dollop additional whipped cream on top of the set cake. Garnish with fresh blueberries and lemon zest curls for a lovely presentation. Slice into squares and serve chilled. Enjoy your delightful homemade no-bake lemon blueberry cream cake!
FAQ for Easy No-Bake Lemon Blueberry Cream Cake
Can I Use Different Types of Crust for This Cake?
Absolutely! While graham cracker crumbs are traditional, you can also use crushed Oreos for a chocolatey twist or a mixture of nuts and dates for a healthier, no-bake crust. Adjust the quantity of butter if you’re using a different base!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the top to prevent it from drying out. Enjoy it cold for the best taste and texture!
Can I Make This Cake Without Dairy?
Yes, you can! Substitute the cream cheese with a dairy-free cream cheese alternative or blended silken tofu. For the whipping cream, use coconut cream instead of heavy cream for a non-dairy version that still offers delicious creaminess.
How Can I Substitute Fresh Blueberries?
If fresh blueberries aren’t available, you can use frozen blueberries. Just be sure to thaw and drain them well before adding, as excess moisture can affect the texture of your filling. Alternatively, you can substitute with other berries like raspberries or strawberries for a similar flavor!
