Bright, tangy lemon meets creamy cheesecake-style filling and juicy blueberries in this no-bake Lemon Dazzling Blueberry Cream Cake. It’s fresh, light, and easy to pull together — perfect for summer gatherings, a simple dessert after dinner, or a pretty centerpiece for brunch. The crust is crisp and buttery, the filling is silky with a lemon lift, and the blueberries add bursts of sweet-tart flavor and bright color. If you enjoy lemon cream in both sweet and savory dishes, try pairing this dessert with a light main like baked cod with coconut lemon cream sauce for a nicely balanced meal.
Recipe Information
- Prep Time: 20 minutes
- Cook Time (chilling time): 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 10
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 10):
- Calories per serving: 360 kcal
- Protein: 3 g
- Carbohydrates: 26 g
- Fat: 26 g
- Fiber: 1.5 g
- Sugar: 18 g
- Sodium: 200 mg
Why Make This No Bake Lemon Dazzling Blueberry Cream Cake
This cake comes together without an oven, so it’s fast and keeps your kitchen cool. It combines smooth cream cheese and whipped cream for a light, mousse-like texture, bright lemon for a clean tang, and fresh blueberries for juicy pops. The crust adds a buttery crunch that contrasts with the silky filling. It looks elegant on a table, yet is simple enough for weeknight desserts. The flavors are fresh and inviting — you’ll notice the lemon aroma as you slice into it, and the blueberries add a pretty jewel-like finish.
How to Make No Bake Lemon Dazzling Blueberry Cream Cake
The process is simple: make a buttery graham crust, whip cream and lemony cream cheese filling, layer in blueberries, and chill until set. Minimal hands-on time makes this a great make-ahead dessert.
Ingredients:
- 1 package of graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons sugar (for blueberries)
Directions:
Step 1: Preparation
Start by crushing the graham crackers in a bowl and combine them with the melted butter to form a crust. Press the mixture firmly into the bottom of a springform pan. Chill the crust for 10–15 minutes while you prepare the filling so it firms up and holds together.
Step 2: Mixing
In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the lemon juice and lemon zest to the cream cheese mixture and blend well so the lemon flavor is evenly distributed.
Step 3: Cooking
Gently fold the whipped cream into the cream cheese mixture until well combined. This keeps the filling light and airy — fold with a spatula in broad strokes until no streaks remain. Spread half of the cream mixture evenly over the chilled crust, then toss the blueberries with 2 tablespoons sugar and add a layer of sugared blueberries on top. Add the remaining cream mixture and top with more blueberries for a bright finish.
Step 4: Finishing
Refrigerate the cake for at least 4 hours or overnight until set. This chilling time lets the filling firm and the flavors meld. When ready, run a knife around the pan edge, release the springform, slice, and serve chilled.
How to Serve No Bake Lemon Dazzling Blueberry Cream Cake
Serve the cake cold for the best texture and flavor contrast. Garnish slices with extra lemon zest, a few whole blueberries, or a sprig of fresh mint for color and aroma. Offer a small spoonful of lemon curd or a drizzle of honey if you want extra shine and sweetness. This cake pairs well with tea, berry-forward wine, or sparkling water with a lemon twist.
How to Store No Bake Lemon Dazzling Blueberry Cream Cake
- Refrigerate: Store covered in the refrigerator for up to 3–4 days. Keep it in the springform pan or transfer to an airtight container to prevent it absorbing other fridge odors.
- Freeze: You can freeze slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the refrigerator before serving.
- Tips to avoid soggy crust: Chill the crust before adding the filling and serve chilled rather than at room temperature. If making more than a day ahead, consider adding the top blueberries just before serving.
Expert Tips for Perfect No Bake Lemon Dazzling Blueberry Cream Cake
- Soften cream cheese to room temperature for a lump-free filling. Cold cream cheese will make the mixture grainy.
- Whip the heavy cream to soft peaks — overwhipping makes it stiff and harder to fold, underwhipping will give a loose filling.
- Fold gently to keep the filling airy; use a spatula and scoop from the bottom, lifting and turning the mixture.
- Taste and adjust sweetness: powdered sugar and sugared blueberries provide the bulk of sweetness — add a little more sugar to the filling if your berries are very tart.
- Use a springform pan for neat release; line the base with parchment for easier lifting.
- Fresh lemon juice gives the best bright flavor; bottled lemon juice will work but may taste flatter.
Delicious Variations
- Mixed Berry: Replace half the blueberries with raspberries and blackberries for varied texture and color.
- Lemon Curd Swirl: Add dollops of lemon curd between filling layers and use a knife to swirl before chilling.
- Coconut-Lemon: Swap the graham crackers for crushed coconut cookies and fold 1/4 cup toasted shredded coconut into the crust.
- Light Version: Use light cream cheese and reduced-fat whipped cream alternatives, but expect a slightly less silky texture.
- Vegan Option: Use coconut cream whipped to peaks, vegan cream cheese, vegan butter, and crushed vegan biscuits for a dairy-free version.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Thaw and drain frozen blueberries before tossing them with sugar to avoid excess moisture. Pat them lightly with paper towels to remove extra liquid.
Q: How long does the cake need to chill?
A: Chill for at least 4 hours to allow the filling to set. Overnight chilling is ideal for the best texture and flavor melding.
Q: Can I make this ahead of time for a party?
A: Absolutely. Make it a day in advance and keep it refrigerated. Add extra fresh blueberries on top just before serving for the best presentation.
Q: What if my cream cheese is lumpy?
A: Beat it longer at room temperature until smooth. You can also pass it through a fine sieve or use an electric mixer on medium speed to break up remaining lumps.
Q: Can I replace the graham crackers with something else?
A: Yes — digestive biscuits, shortbread cookies, or crushed vanilla wafers all work well. Adjust the butter amount slightly if the crumbs seem too dry or too oily.
Q: Is it safe to leave the cake out for a while during serving?
A: Because it contains dairy, keep it out no longer than 2 hours at room temperature. On hot days, return it to the fridge between servings.
Conclusion
This No Bake Lemon Dazzling Blueberry Cream Cake is an easy, elegant dessert that balances bright lemon notes with creamy texture and juicy blueberries — perfect for celebrations or a simple treat. The make-ahead convenience and no-oven method make it a go-to for warm days. For the original version and a visual guide, see this great write-up on No-Bake Lemon Dazzling Blueberry Cream Cake – Lady Savor. Enjoy making it, and don’t be afraid to tweak the fruit or crust to suit your taste!
Print
No Bake Lemon Dazzling Blueberry Cream Cake
- Total Time: 260 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Bright and tangy lemon meets creamy cheesecake-style filling and juicy blueberries in this refreshing no-bake dessert — perfect for summer gatherings.
Ingredients
- 1 package of graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons sugar (for blueberries)
Instructions
- Start by crushing the graham crackers in a bowl and combine them with the melted butter to form a crust. Press the mixture firmly into the bottom of a springform pan. Chill the crust for 10–15 minutes while you prepare the filling.
- In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the lemon juice and lemon zest to the cream cheese mixture and blend well.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Spread half of the cream mixture evenly over the chilled crust, then toss the blueberries with 2 tablespoons sugar and add a layer of sugared blueberries on top. Add the remaining cream mixture and top with more blueberries.
- Refrigerate the cake for at least 4 hours or overnight until set. When ready, run a knife around the pan edge, release the springform, slice, and serve chilled.
Notes
Serve cold for the best texture. Garnish with lemon zest, blueberries, or mint. This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 70mg
