Description
Brighten your summer gatherings with this No-Bake Lemon Dazzling Blueberry Cream Cake. This refreshing dessert features a creamy lemon filling layered with fresh blueberries, all nestled on a crunchy graham cracker crust. Perfect for hot days, you can whip it up quickly without turning on the oven and impress your guests with its vibrant flavors and stunning presentation.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream, cold
- 1 ½ cups fresh blueberries
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until blended. Press the mixture firmly into the bottom of a greased springform pan.
- Make the cream filling: Beat cream cheese until smooth. Gradually add powdered sugar, then mix in lemon juice and zest until fully combined.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until combined.
- Assemble the cake: Spread half of the cream mixture over the crust, layer half of the blueberries on top, and repeat with remaining cream and blueberries.
- Chill: Cover with plastic wrap and refrigerate for at least four hours or until set.
- Serve: Remove from the refrigerator, release from the pan, slice into wedges, and enjoy!
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg