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No-Bake Lemon Blueberry Cream Cake
Benchi

No-Bake Lemon Blueberry Cream Cake

This light and creamy no-bake dessert combines the bright flavors of lemon with fresh blueberries, all set on a buttery graham cracker crust.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 1 cups heavy cream (whipped)
  • 1 cups cream cheese (softened)
  • 1 cups powdered sugar
  • 0.25 cups lemon juice
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 2 cups fresh blueberries (for layering and garnish)

Equipment

  • 9-inch springform pan

Method
 

Instructions
  1. Combine graham cracker crumbs and melted butter until evenly moistened, resembling wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. In a bowl, whip the heavy cream until stiff peaks form.
  4. In another bowl, beat together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture until well combined.
  6. Pour half of the lemon cream mixture over the crust.
  7. Add a layer of blueberries on top.
  8. Pour the remaining lemon cream mixture on top and finish with more blueberries.
  9. Cover and refrigerate for at least 4 hours, or until set.
  10. Slice and serve chilled, garnished with lemon zest and berries.