No Bake Lemon Blueberry Cream Cake (Printable)

Creamy no-bake cake with fresh blueberries and zesty lemon flavor. Light, refreshing summer dessert ready in 25 minutes plus chill time.

# What you'll need:

→ Crust

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

# Directions:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest. Mix until well blended and the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
02 - In a large bowl, beat the softened cream cheese and 3/4 cup sugar until completely smooth and creamy, approximately 2-3 minutes. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and no lumps remain.
03 - In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to over-whip. The cream should hold its shape when the whisk is lifted.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a folding motion to incorporate without deflating the air in the whipped cream. Continue until fully combined and the mixture is smooth and uniform.
05 - Carefully fold 1 2/3 cups fresh blueberries into the cream mixture. Use gentle folding motions to distribute the berries evenly without crushing them. The blueberries should remain whole for optimal texture and appearance.
06 - Pour the blueberry cream filling over the chilled crust in the springform pan. Use a spatula to smooth the top, creating an even surface. Tap the pan gently on the counter to release any air bubbles.
07 - Cover the springform pan with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch. The cake should hold its shape when sliced.
08 - Remove the cake from the springform pan by running a knife around the edge, then releasing the side. Top with the remaining 3/4 cup fresh blueberries, arranging them evenly. Sprinkle with lemon zest and garnish with whipped cream if desired. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The texture is impossibly light, like eating a sweet lemon scented cloud
  • It comes together faster than you can preheat an oven and actually tastes better after a day in the fridge
  • Fresh blueberries burst in every bite while the lemon keeps it from being cloyingly sweet
02 -
  • Cutting blueberries in half before folding them in gives you more berry flavor in every single bite without changing the texture
  • The cake needs the full four hours in the refrigerator or it will not hold its shape when you slice it
  • Run a thin knife around the edge of the pan before releasing the springform to ensure the sides come away cleanly
03 -
  • Room temperature ingredients are not optional here, cold cream cheese will leave you fighting lumps forever
  • Use a rubber spatula to scrape every bit of whipped cream from the bowl into the filling

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