This Easy No-Bake Lemon Blueberry Cream Cake is the perfect treat for a sunny day! With layers of creamy lemon filling and juicy blueberries, it’s light and refreshing.
Key Ingredients & Substitutions
Graham cracker crumbs: These make a great base for the cake. If you don’t have them, you can substitute with digestive biscuits or even Oreo crumbs for a chocolate twist.
Heavy whipping cream: This gives the cake its lightness. A lower-fat option is whipped topping, but it won’t be as rich. If you’re dairy-free, coconut cream can work nicely too!
Cream cheese: Essential for the creamy texture. Softened mascarpone can be a delicious alternative for a slightly different flavor. You could also try a dairy-free cream cheese for an alternative.
Lemon curd: This adds bright flavor and creaminess. If you’re short on time, store-bought is perfectly fine. You can make homemade lemon curd if you prefer it fresh, just ensure it’s chilled before mixing in.
Blueberries: While fresh blueberries are the star, frozen ones can work too—just thaw and drain them a bit before adding to avoid excess moisture.
How Do I Get the Perfect Creamy Texture?
Achieving that light and creamy texture in the filling is key to your cake’s success. Here’s how to do it:
- Start by chilling your mixing bowl and beaters in the fridge before whipping the cream. This helps it whip up faster and to a better volume.
- When you fold the whipped cream into the cream cheese mixture, do it gently. Use a spatula and cut through the mixture, then lift and fold over to keep the airiness intact.
- Don’t over-mix after adding the whipped cream, or you’ll lose the fluffy texture. Just mix until combined.
With these steps, your cream layer will be rich yet light, making each slice irresistible!
How to Make Easy No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Filling:
- 2 cups heavy whipping cream, cold
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/2 cup lemon curd
- 1 teaspoon lemon zest, plus extra for garnish
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, divided
Time Needed:
This delightful dessert requires about 30 minutes of prep time, plus 4 hours of chilling to set in the fridge. It’s easy and gives you plenty of time to enjoy other things while it firms up!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are fully coated. This will give your crust that delicious, buttery flavor!
Next, firmly press the mixture into the bottom of a 9×9 inch square pan or a springform pan. Make sure it’s compact so that it holds together. Pop the crust into the refrigerator while you work on the filling.
2. Make the Cream Filling:
In a large mixing bowl, whip the cold heavy whipping cream with an electric mixer. Keep whipping until you see stiff peaks form. This gives your cake a light and fluffy texture!
In another bowl, beat the softened cream cheese until it’s nice and smooth. Then, add the sifted powdered sugar, lemon curd, lemon zest, and vanilla extract—mix until all the ingredients are well combined and creamy.
3. Combine and Layer the Mixtures:
Now for the fun part! Gently fold the whipped cream into the cream cheese mixture. Go slowly to keep it airy. Then, carefully fold in 1 cup of fresh blueberries into the mixture.
Spread half of this creamy lemon blueberry filling over your chilled graham cracker crust. Follow this with a thin layer of whole blueberries on top for added flavor and decoration.
Finish by spreading the remaining cream filling evenly over the blueberries. Wow, this looks delicious!
4. Chill and Serve:
Cover the cake and refrigerate for at least 4 hours, or overnight if you can wait! This allows it time to set perfectly. When you’re ready to serve, pipe or dollop some whipped cream on top. Garnish with the remaining fresh blueberries and a sprinkle of lemon zest curls.
Slice, serve, and enjoy your delightful no-bake lemon blueberry cream cake! It’s sure to be a refreshing treat for everyone!
Frequently Asked Questions
Can I Use Different Fruit?
Absolutely! While blueberries are delicious, you can substitute them with raspberries, strawberries, or even peaches based on your preference. Just make sure to adjust the quantities to maintain a balanced flavor!
Is There a Way to Make This Recipe Dairy-Free?
Yes! You can use dairy-free cream cheese and coconut cream in place of heavy whipping cream. Just chill the coconut cream overnight, then whip it before incorporating it into the filling for a dairy-free delight!
How Long Can I Store This Cake?
You can store leftovers in an airtight container in the fridge for up to 3 days. Before serving, just give it a gentle stir if the layers have settled.
What If I Don’t Have Lemon Curd?
No problem! If you don’t have lemon curd, you can use a mix of freshly squeezed lemon juice and zest with a little extra powdered sugar to adjust the sweetness. About 1/4 cup of lemon juice with the zest should work well!
