Description
No-Bake Lemon Blueberry Cream Cake: A dazzling, no-fuss dessert with zesty lemon, creamy filling, and juicy blueberries. Perfect for summer cravings.
Ingredients
Scale
- 2½ cups (300g) graham cracker crumbs
- ⅓ cup (67g) granulated sugar
- ¾ cup (170g) unsalted butter, melted
- 24 oz (680g) cream cheese, softened at room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons fresh lemon zest (from approximately 2 medium lemons)
- ½ cup (120ml) fresh lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups (480ml) heavy whipping cream, whipped to stiff peaks
- 3 tablespoons powdered gelatin, bloomed in ¼ cup cold water
- 2 cups (300g) fresh blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Step 1: Prepare the Crust In a medium bowl, combine graham cracker crumbs and sugar, then pour in the melted butter. Mix until the texture resembles wet sand and the mixture holds together when pressed. Transfer this mixture to a 9-inch springform pan, pressing firmly into the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to create a smooth, even surface. Place the crust in the refrigerator to firm up while preparing the filling.
- Step 2: Make the Blueberry Swirl Combine fresh blueberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook until the blueberries begin to burst and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and continue cooking for another 2 minutes until the mixture thickens. Remove from heat, strain half the mixture through a fine-mesh sieve (keeping the other half with whole berries), and allow both portions to cool completely.
- Step 3: Prepare the Filling In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 3 minutes. Add the lemon zest, lemon juice, and vanilla extract, mixing until well incorporated. Bloom the gelatin in cold water for 5 minutes, then microwave for 10 seconds until liquified. Let it cool slightly before gradually adding it to the cream cheese mixture while mixing continuously.
- Step 4: Complete the Filling Fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining a light, airy texture. Be gentle but thorough, ensuring no streaks of white remain. The filling for your **No-Bake Lemon Dazzling Blueberry Cream Cake** should be smooth and hold soft peaks.
- Step 5: Assemble and Chill Pour half the lemon cream filling over the prepared crust. Drizzle half of the strained blueberry mixture over the filling and use a skewer to create swirls. Add the remaining filling, then repeat with the rest of the blueberry mixture (both strained and whole berry portions) on top. Create decorative swirls with your skewer for a beautiful marbled effect. Refrigerate the **lemon blueberry cream cake** for at least 6 hours, preferably overnight, until completely set.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approx. 190g)
- Calories: 480 calories
- Sugar: 30g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg