No Bake Lemon Blueberry Cream Cake (Printable)

Creamy no-bake dessert with fresh blueberries and bright lemon flavor on a graham cracker crust. Perfect for summer entertaining.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp 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 tbsp freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 tsp pure vanilla extract
11 - 1 2/3 cups fresh blueberries

→ Topping

12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Optional: whipped cream for garnish

# Step-by-step:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest. Mix until well blended and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Place in the refrigerator to chill while preparing the filling.
02 - In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy, approximately 2-3 minutes. Scrape down the sides of the bowl as needed. Add lemon juice, lemon zest, and vanilla extract; mix until fully incorporated and the mixture is uniformly smooth.
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, as the cream may become grainy. The whipped cream should hold its shape when the beaters are lifted.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Add approximately one-third of the whipped cream at a time, using a folding motion to incorporate without deflating the air. Continue until no white streaks remain and the filling is light and airy.
05 - Carefully fold 1 2/3 cups fresh blueberries into the cream mixture. Use a gentle folding motion to distribute the berries evenly without crushing them. The batter should have a marbled appearance with blueberries throughout.
06 - Remove the crust from the refrigerator. Pour the blueberry cream filling over the chilled crust, spreading it evenly with a spatula. Smooth the top surface to create a level finish. Tap the pan gently on the counter to release any air bubbles.
07 - Cover the springform pan with plastic wrap or aluminum foil. Refrigerate the cake for at least 4 hours, or overnight for best results. The cake is properly set when it feels firm to the touch and holds its shape when the pan is gently shaken.
08 - Before serving, carefully remove the springform ring. Arrange the remaining 3/4 cup fresh blueberries over the top of the cake. Sprinkle with lemon zest for a bright, aromatic finish. Add a dollop of whipped cream around the edges if desired. Slice with a sharp knife dipped in hot water for clean cuts.

# Expert Advice:

01 -
  • The contrast of tart lemon and sweet blueberries wakes up your whole palate
  • You can make it entirely ahead, leaving you free to enjoy your own gathering
  • That creamy texture somehow feels luxurious while being remarkably simple
02 -
  • Cold cream whips faster and holds air better than room temperature cream
  • Pressing the crust firmly prevents that disappointing crumbly first slice situation
  • Folding instead of mixing keeps all that air you just whipped into the cream
03 -
  • Room temperature cream cheese prevents the dreaded lumpy filling situation
  • A little lemon curd swirled through the filling creates pockets of intense flavor

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