Description
Enjoy this Irresistibly Easy No-Bake Lemon Blueberry Cream Cake Bliss, a refreshing and creamy dessert combining tangy lemon, sweet blueberries, and a crisp graham cracker crust. Perfect for warm days or any occasion when you want a light, luscious treat without turning on the oven.
Ingredients
Scale
Crust
- 1.25 cups graham cracker crumbs (digestive biscuits can work as a substitute)
- 0.5 cups unsalted butter (can use salted for added flavor, melted)
Filling
- 8 ounces cream cheese (can substitute with low-fat)
- 1 can sweetened condensed milk (14 ounces)
- 0.5 cups fresh lemon juice (bottled juice is a quick alternative)
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract (can substitute almond extract)
- 1 cup whipped cream (or whipped topping)
Blueberry Topping
- 2 cups blueberries (fresh or frozen)
- 0.5 cups sugar (can reduce or use honey/maple syrup)
- 1 tablespoon cornstarch (or arrowroot as an alternative)
- 0.25 cups water (can use fruit juice for flavor)
Instructions
- Prepare Crust: Combine graham cracker crumbs and melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator and chill for 15-20 minutes to set.
- Make Filling: In a large bowl, beat softened cream cheese until completely smooth using a mixer. Gradually add sweetened condensed milk, fresh lemon juice, lemon zest if using, and vanilla extract. Blend until well combined. Gently fold in the whipped cream or whipped topping until the mixture is light and fluffy.
- Assemble Cake: Pour the creamy lemon filling over the chilled crust and smooth the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set properly.
- Prepare Blueberry Topping: In a saucepan, combine blueberries, sugar, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries release their juice and become saucy. In a small bowl, mix cornstarch with a little water until dissolved, then add this slurry to the blueberry mixture. Stir continuously until the topping thickens. Remove from heat and let it cool completely.
- Finish and Serve: Spoon the cooled blueberry topping evenly over the chilled lemon cream cake. Return the cake to the refrigerator for an additional 30 minutes to meld the flavors before serving. Slice and enjoy!
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For the crust, pressing firmly is key to prevent crumbling when serving.
- If fresh lemon juice is unavailable, bottled lemon juice works fine but may slightly alter the flavor.
- Frozen blueberries can be used but thaw and drain excess liquid before cooking.
- The cake can be made a day ahead for easier entertaining.
