Description
Indulge in the refreshing flavors of summer with this delightful No-Bake Lemon Dazzling Blueberry Cream Cake. A luscious combination of creamy lemon filling, fresh blueberries, and a buttery graham cracker crust, this dessert is a perfect blend of sweet and tangy.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Lemon Cream Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1/2 cup lemon curd
- 1 tablespoon lemon zest
- 2 cups fresh blueberries, divided
- 1/4 cup blueberry preserves
- 1 tablespoon water
- Additional lemon zest for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of a 9-inch springform pan.
- Lemon Cream Filling: Beat cream cheese and powdered sugar until smooth. Whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture. Fold in lemon curd and lemon zest. Spread half of the filling over the crust.
- Layering: Sprinkle 1 cup of blueberries over the filling. Add remaining cream filling and smooth the top.
- Blueberry Swirl: Heat blueberry preserves and water, then drizzle over the cake. Swirl gently with a knife. Garnish with blueberries and lemon zest. Refrigerate for at least 6 hours before serving.
Notes
- For extra tartness, increase lemon curd to 3/4 cup.
- Frozen blueberries can be used, but thaw and drain well before layering.
- This cake slices best when very cold.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
