No‑Bake Lemon Dazzling Blueberry Cream Cake

Why You’ll Love This Recipe

I adore how quickly this elegant cake comes together without turning on the oven. The zesty lemon cream and vibrant blueberry swirl offer a harmonious balance of sweet, tart, and creamy textures. It’s impressive in appearance yet effortless—perfect for gatherings or a refreshing treat any time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups finely crushed vanilla wafers or shortbread cookies

• ¾ cup unsalted butter, melted

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• Zest of 2 lemons

• ½ cup fresh lemon juice

• 1 cup sour cream or Greek yogurt

• 8 oz heavy cream

• 2 tsp vanilla extract

• 1 cup fresh or frozen blueberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

directions

1. Prepare the crust.
   I mix crushed cookies with melted butter, then press the mixture evenly into a 9‑inch springform pan. I chill it while preparing the filling.

2. Make lemon cream layer.
   I beat cream cheese, powdered sugar, lemon zest, lemon juice, and sour cream until silky smooth. I pour it onto the chilled crust and smooth the top.

3. Create blueberry swirl.
   I gently heat blueberries, sugar, and lemon juice until they break down slightly. After cooling, I spoon spoonfuls over the lemon layer and swirl with the back of a spoon for a marbled effect.

4. Add whipped topping.
   I whip heavy cream with vanilla until firm peaks form, then spread it over the blueberry swirl for a dreamy finish.

5. Chill.
   I refrigerate the cake for at least 4 hours (or overnight) to let it set beautifully.

Servings and timing

• Servings: 12–14 generous slices

• Prep time: ~25 minutes

• Chill time: Minimum 4 hours (overnight ideal)

• Total time: Approx. 4¼–4½ hours

Variations

• Citrus trio swirl: Add a bit of lime juice and zest to part of the lemon cream for a colorful triple citrus swirl.

• Berry medley: Replace half the blueberries with raspberries or blackberries for a mixed berry swirl.

• Lite version: Substitute sour cream with Greek yogurt and use half-and-half instead of heavy cream for lower fat.

• Cookie crust swap: Use gingersnaps or lemon-thyme shortbread for a different flavor twist.

storage/reheating

I keep the cake covered in the fridge for up to 5 days. No reheating needed—just serve chilled straight from the fridge. For easier slicing, I set it on the counter for 10 minutes before cutting.

FAQs

 Can I replace the vanilla wafers in the crust?

I often use shortbread or graham crackers instead—both add a lovely buttery base.

 How do I ensure the blueberry swirl doesn’t sink?

I let the blueberry mixture cool to room temperature before adding it to the lemon layer; that helps maintain the swirl pattern.

 Can I use frozen blueberries?

Definitely—I thaw them first and drain extra liquid before heating to make the swirl.

 Is it okay to skip the sour cream?

Yes, but I find sour cream adds a nice tang and smooth texture—Greek yogurt works well as a substitute, too.

 Can I make the cake the day before?

Absolutely—I usually assemble it in the evening and chill overnight for a more pronounced flavor and firmer set.

Conclusion

I love how this No‑Bake Lemon Dazzling Blueberry Cream Cake delivers brightness, flavor, and beauty with ease. It always steals the show at summer parties or family gatherings. Every time I serve it, the striking layers and fresh taste earn rave reviews—and I barely break a sweat making it.