No Bake Lemon Blueberry Cream Cake (Printable Version)

Refreshing creamy cake with fresh blueberries and zesty lemon. Light, easy no-bake dessert perfect for summer.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons 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 tablespoons freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 teaspoon 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 It:

01 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest in a medium bowl. Mix until thoroughly blended and all ingredients are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
02 - Beat the softened cream cheese and 3/4 cup sugar in a large bowl until completely smooth and creamy, approximately 2-3 minutes. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and no lumps remain.
03 - In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to overwhip, which can cause the cream to separate.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula, using a light folding motion to maintain the airy texture. Continue folding until fully incorporated and no white streaks remain.
05 - Carefully fold 1 2/3 cups fresh blueberries into the cream mixture, using a gentle folding motion to avoid crushing the berries. Distribute evenly throughout the filling.
06 - Pour the blueberry cream filling over the chilled crust. Use a spatula to smooth the top, creating an even surface. Cover the springform pan with plastic wrap or foil.
07 - Refrigerate the cake for at least 4 hours, or overnight for best results. The cake is ready when the filling is firm and holds its shape when cut.
08 - Release the springform pan ring and carefully remove the cake. Arrange the remaining 3/4 cup fresh blueberries over the top. Sprinkle with lemon zest and add whipped cream garnish if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The texture is impossibly light, like eating a citrus scented cloud that somehow feels indulgent without weighing you down
  • Folding those fresh blueberries into the filling creates these gorgeous purple streaks that look like you worked way harder than you actually did
02 -
  • Room temperature cream cheese is non negotiable here, because cold cream cheese will leave you with tiny lumps that no amount of mixing can fix
  • The chilling time is when the magic happens, so please do not rush this step or your cake will never set properly
03 -
  • Run a thin knife under hot water and dry it before slicing to get perfectly clean cuts through the cake
  • Zest your lemons before juicing them, because it is nearly impossible to zest a lemon that has already been squeezed

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