Description
Indulge in a slice of summer with our No-Bake Lemon Dazzling Blueberry Cream Cake. This easy-to-make dessert combines the bright tang of lemons and the sweetness of ripe blueberries, all enveloped in a creamy filling. Perfect for any occasion, this cake is not only a feast for the eyes but also a delightful treat that will leave your guests asking for more!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar (divided)
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and ¼ cup sugar until combined. Press into the bottom of a springform pan.
- Make the Filling: Beat cream cheese with remaining sugar until smooth. Stir in lemon juice and zest until well mixed.
- Whip Cream: In another bowl, whip heavy cream to soft peaks. Gently fold into the cream cheese mixture.
- Layer It Up: Spread half of the filling over the crust, then add half of the blueberries. Top with remaining filling and blueberries.
- Chill: Cover with plastic wrap and refrigerate for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 260
- Sugar: 15g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg