No-Bake Lemon Dazzling Blueberry Cream Cake

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No-Bake Lemon Dazzling Blueberry Cream Cake

 Description

This No-Bake Lemon Blueberry Cream Cake is a light, refreshing dessert layered with a buttery biscuit base, silky lemon cream filling, and juicy blueberries. With no oven required, it’s the perfect make-ahead treat for warm days—zesty, creamy, and beautifully balanced between sweet and tangy flavours.

 Servings

Serves: 8–10 slices

 Ingredients

For the crust:

  • 2 cups crushed graham crackers or digestive biscuits
  • 1/2 cup melted butter
  • 2 tbsp sugar

For the lemon cream filling:

  • 1 1/2 cups heavy whipping cream
  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the blueberry layer:

  • 1 1/2 cups fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

 Instructions

  1. Prepare crust:
    Mix crushed biscuits, melted butter, and sugar. Press firmly into a springform pan. Chill for 20–30 minutes.
  2. Make blueberry layer:
    In a saucepan, cook blueberries with sugar and lemon juice for 5–7 minutes until slightly thick. Cool completely.
  3. Prepare filling:
    Beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla.
    In another bowl, whip cream until soft peaks form, then gently fold into the mixture.
  4. Assemble cake:
    Spread half the cream over crust → add blueberry layer → top with remaining cream.
  5. Chill:
    Refrigerate for 4–6 hours (or overnight) until set.
  6. Serve:
    Garnish with fresh blueberries and lemon zest before serving.

 Notes

  • Use fresh lemon juice for best flavor
  • Let blueberry layer cool completely before layering
  • Chill longer for cleaner slices

 Tips

  • Add gelatin (optional) for extra firmness
  • Use a clear glass dish for visible layers
  • Freeze for 30 minutes before serving for a firmer texture

 Nutritional Info (Approx per slice)

  • Calories: 320
  • Fat: 22g
  • Carbs: 28g
  • Sugar: 18g
  • Protein: 4g

 Benefits

  • Blueberries are rich in antioxidants 🫐
  • Lemon supports digestion & adds vitamin C 🍋
  • No-bake = retains more freshness

 Q&A

Q: Can I use frozen blueberries?
A: Yes, just cook them slightly longer.

Q: How long does it last?
A: 3–4 days in the fridge.

Q: Can I make it ahead?
A: Yes! Best made a day before.

Q: Can I make it lighter?
A: Use low-fat cream cheese and whipped topping.

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