No Bake Lemon Blueberry Cream Cake (Printable)
Refreshing no-bake creamy cake with fresh blueberries and lemon
# Ingredient List:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Zest of 1 lemon
→ Lemon Blueberry Cream Filling
05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tbsp freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 tsp pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)
# How to Make:
01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tbsp sugar, and lemon zest. Mix until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
02 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract; mix until combined.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
04 - Carefully fold in 1 2/3 cups blueberries, taking care not to crush them.
05 - Pour the filling over the chilled crust and smooth the top with a spatula.
06 - Cover and refrigerate the cake for at least 4 hours, or until set.
07 - Before serving, remove the cake from the pan. Top with the remaining blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Expert Tips:
01 -
- The texture is impossibly light, like eating a citrus scented cloud on a buttery crisp foundation
- It actually tastes better after sitting overnight, making it the ultimate make ahead dessert for stress free entertaining
02 -
- Springform pans can leak slightly if the crust isn't pressed firmly enough against the bottom rim, so run your finger around the edge to seal it
- The filling will seem too loose when you first pour it in, but trust the process because it will set up beautifully in the refrigerator
03 -
- Zest your lemons before juicing them, because it's nearly impossible to zest a lemon that's already been squeezed
- Room temperature ingredients are your best friend for achieving that seamless, professional texture