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No-Bake Lemon Blueberry Cream Cake

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A refreshing dessert featuring a luscious filling of lemon and blueberries, all without baking.

Ingredients

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  • 1 package graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups heavy whipping cream
  • 1 cup lemon juice
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 2 cups fresh blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Prepare the crust: In a large bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
  2. Whip the cream: In another mixing bowl, use your electric mixer to beat the heavy cream until stiff peaks form.
  3. Mix the cream cheese filling: In a separate bowl, blend the softened cream cheese, lemon juice, powdered sugar, and lemon zest until smooth and creamy.
  4. Combine: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  5. Layer the cake: Spoon half of the lemon cream over the graham cracker crust and scatter a layer of fresh blueberries over this layer.
  6. Repeat: Spread the remaining lemon cream over the blueberries and add another layer of blueberries on top.
  7. Chill: Cover with plastic wrap and refrigerate for at least 240 minutes or until set.
  8. Serve and enjoy: Carefully remove the sides of the springform pan, slice, and serve.

Notes

Chill mixing bowls and beaters before whipping cream for best results. Can be made one day in advance for enhanced flavor.

Nutrition

Find it online: https://cookingtrack.com/no-bake-lemon-blueberry-cream-cake/