This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With a bright lemon flavor and creamy blueberry filling, it’s perfect for warm days when you want something cool and sweet.
Plus, you don’t even need to turn on the oven! I love how easy it is to whip up this cake, and it always impresses friends. You might just want to save a slice for yourself! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the foundation of your crust. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers can work well. You could also use gluten-free alternatives if needed!
Cream Cheese: This gives the dessert a creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but similar taste. For dairy-free needs, try using a plant-based cream cheese substitute.
Heavy Whipping Cream: Whipping cream helps create the light and airy texture. For a lighter alternative, you could use half-and-half, but it won’t be quite as fluffy. To veganize, try coconut cream after chilling a can of coconut milk.
Lemon Curd: This sweet, tangy layer is a highlight. If you can’t find lemon curd, you might make your own with eggs, lemon juice, sugar, and butter, or swap in store-bought orange or lime curd for a citrus twist!
Blueberries: Fresh blueberries add a burst of flavor. If they’re out of season, frozen blueberries are a good substitute, just make sure to thaw and drain them first to avoid excess moisture.
How Do I Get Perfectly Whipped Cream?
Whipping cream can be tricky if you want it to reach those stiff peaks. Here’s how to nail it every time:
- Start with cold heavy cream and a chilled mixing bowl to help it whip better.
- Using an electric mixer, beat on medium-high speed until you see soft peaks about 1–2 minutes in.
- Continue mixing until the cream thickens and holds stiff peaks—be careful not to over-whip or you’ll make butter!
Once ready, gently fold it into your cream cheese mixture to keep it light and airy. Enjoy the fluffy goodness in your cake!
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For The Cream Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
For The Filling:
- 1 cup lemon curd
- 1 ½ cups fresh blueberries
- 1 tablespoon lemon zest
- Additional blueberries and lemon zest for garnish
How Much Time Will You Need?
This delightful cake requires about 30 minutes of prep time. After assembling, you’ll want to chill it in the fridge for at least 4 hours, or overnight if you can wait! This gives the layers a chance to set and the flavors to mingle.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs and melted butter. Stir well until all the crumbs are coated. Press this mixture firmly into the bottom of a 9×9 inch square dish to form a nice, solid crust. Set it aside while you prepare the next layers.
2. Make the Cream Layer:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until it’s smooth and creamy. This is going to add a rich flavor to your cake, so make sure it’s well combined!
3. Whip the Cream:
In another bowl, whip the heavy cream with a mixer until stiff peaks form—this means the cream should hold its shape well. Now, gently fold the whipped cream into the cream cheese mixture until everything is blended together nicely. Be gentle to keep the mixture fluffy!
4. Layer the Filling:
Take half of the cream cheese mixture and spread it evenly over the crust in the dish. Then, drop spoonfuls of lemon curd on top and use a knife to swirl it around gently—this will create a pretty marbled effect. Next, sprinkle half of the fresh blueberries over this layer.
5. Repeat Layers:
Add the remaining cream cheese mixture on top of the blueberries. Again, add more spoonfuls of lemon curd and swirl gently. Finally, top it all off with the remaining blueberries for a burst of color and flavor!
6. Chill the Cake:
Cover your cake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or overnight for the best results. This chilling step is crucial for setting your lovely layers together!
7. Garnish and Serve:
Once your cake is nice and set, take it out from the fridge. Before serving, add dollops of whipped cream on top, sprinkle with additional blueberries, and garnish with fresh lemon zest. Now, slice it up and enjoy your refreshing No-Bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Low-Fat Cream Cheese Instead of Regular?
Yes, you can use low-fat cream cheese, though the texture may be slightly less rich. Be sure to let it soften fully for easier mixing. If you want to keep the creaminess, consider adding an extra tablespoon of powdered sugar to compensate for the lower fat content.
What Can I Substitute for Lemon Curd?
If you don’t have lemon curd, you can make a quick substitute by combining ½ cup of lemon juice with ½ cup of sugar and heating until the sugar dissolves. Add 2 tablespoons of cornstarch mixed with a bit of water for thickness, and cook until it thickens. You can also use store-bought pie filling as an alternative!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you notice any excess moisture forming on top, gently blot it with a paper towel before serving to keep the texture nice.
Can I Use Frozen Blueberries?
You can definitely use frozen blueberries! Just be sure to thaw them first and drain off any excess liquid to avoid a soggy cake. Gently pat them dry with a paper towel to ensure they don’t add extra moisture to the layers.
