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–+ servings
Amanda Smith

Lemon Blueberry No-Bake Cream Cake: A Refreshing Delight!

A refreshing no-bake cream cake featuring a delicious combination of lemon and blueberries, perfect for warm weather.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • Zest of 1 lemon

Method
 

  1. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
  2. In a large mixing bowl, whip the heavy cream until stiff peaks form.
  3. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Carefully fold in the fresh blueberries, reserving a few for garnish.
  6. Spread the cream mixture evenly over the chilled crust in the springform pan. Smooth the top with a spatula.
  7. Cover and refrigerate for at least 4 hours, or overnight for best results.
  8. Once set, remove the sides of the springform pan. Garnish with the reserved blueberries before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 16g

Notes

  • For a lighter version, substitute half of the cream cheese with Greek yogurt.
  • You can also add a layer of lemon curd on top of the cream layer for an extra burst of flavor.

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