Description
This No-Bake Lemon Dazzling Blueberry Cream Cake blends zesty lemon, sweet blueberries, and creamy filling over a graham cracker crust for the perfect summer dessert. Easy, refreshing, and oven-free, this no-bake cake is ideal for picnics, potlucks, and gatherings.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
8 oz whipped topping (such as Cool Whip)
1 ½ cups fresh blueberries
Instructions
1. Combine graham cracker crumbs, melted butter, and granulated sugar. Press into a baking dish to form the crust. Chill for 15 minutes.
2. Beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully combined.
3. Gently fold in whipped topping until light and creamy.
4. Spread half of the cream mixture over the crust. Add a layer of blueberries.
5. Spread the remaining cream mixture on top and smooth the surface.
6. Scatter more blueberries on top.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Slice and serve cold for best texture and flavor.
Notes
Use full-fat cream cheese for a richer, firmer texture.
Let cream cheese come to room temperature to avoid lumps.
Do not skip chill time—overnight is best for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg