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–+ servings
No-Bake Lemon Blueberry Cream Cake

Indulge in No-Bake Lemon Blueberry Cream Cake Bliss

Experience the delightful flavor of No-Bake Lemon Blueberry Cream Cake, a refreshing dessert perfect for any gathering.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Uncategorized
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Rubber spatula

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs perfect for a buttery flavor
  • 6 tablespoons unsalted butter melted

For the Filling

  • 16 ounces cream cheese softened
  • 1 cup powdered sugar sweetens the mixture
  • 1.5 cups heavy whipping cream for fluffiness
  • 2 tablespoons lemon zest infuses bright flavor
  • 0.25 cups lemon juice adds refreshing tang
  • 1 teaspoon vanilla extract rounds out flavors
  • 1.5 cups fresh blueberries burst with flavor

Optional Toppings

  • 1 cup whipped topping for an extra layer
  • 1 lemon slices for garnish
  • 1 cup extra blueberries for garnish

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, mix 1 ½ cups graham cracker crumbs with 6 tablespoons of melted unsalted butter until combined. Press into a 9-inch springform pan and chill for 10-15 minutes.
  • Beat 16 ounces of softened cream cheese and 1 cup of powdered sugar in a large bowl until smooth, about 2-3 minutes.
  • Add 2 tablespoons of lemon zest, ¼ cup of lemon juice, and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat on low speed for about 1 minute.
  • Whip 1 ½ cups of heavy whipping cream on high speed in a separate bowl until stiff peaks form, about 3-5 minutes.
  • Gently fold the whipped cream into the cream cheese mixture until just combined.
  • Gently fold in 1 ½ cups of fresh blueberries, being careful not to crush them.
  • Pour the cheesecake filling over the chilled crust in the springform pan and smooth the top.
  • Cover and refrigerate the cake for at least 4 hours, preferably overnight.
  • Garnish with whipped topping, lemon slices, and extra blueberries before serving.
  • Run a warm knife around the edge of the springform pan to loosen the cake. Release the sides and slice to serve chilled.

Notes

For best results, chill the cake overnight and garnish just before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg
Keyword blueberry, cream cake, dessert, lemon, no bake, No-Bake Lemon Blueberry Cream Cake
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