No Bake Lemon Blueberry Cream Cake (Printable)

Creamy no-bake dessert with fresh blueberries and zesty lemon, perfect for summer occasions.

# Ingredient List:

→ Crust

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

01 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest in a medium bowl. Mix until thoroughly blended and press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
03 - Whip cold heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until no white streaks remain.
04 - Carefully fold 1 2/3 cups blueberries into the cream mixture, taking care not to crush the berries.
05 - Pour filling over chilled crust and smooth top with a spatula. Cover and refrigerate for at least 4 hours until completely set.
06 - Remove cake from springform pan. Top with remaining fresh blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.

# Helpful Tips:

01 -
  • The crust comes together faster than you can preheat an oven
  • You get all the luxury of a creamy cheesecake with half the effort
  • Fresh blueberries and lemon make summer taste like sunshine
  • It keeps beautifully for days, assuming you do not eat the whole thing first
02 -
  • The cream cheese must be truly soft, room temperature takes about an hour out of the fridge
  • Whipped cream deflates if you overfold it, so stop as soon as it is incorporated
  • This cake needs the full chill time to slice cleanly, rushing it gives you a mess
03 -
  • Run a thin knife around the edge before releasing the springform, it helps the crust stick to the pan instead of the ring
  • If you want extra tang, spread a layer of lemon curd on the crust before adding the filling

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