Description
This no-bake lemon blueberry cake is layered with zesty cream cheese filling, fresh blueberry swirl, and fluffy whipped cream—perfect for a refreshing summer dessert that skips the oven.
Ingredients
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
Instructions
Prepare the crust: Mix crushed cookies with melted butter. Press into a 9‑inch springform pan. Chill while making the filling.
Make lemon cream layer: Beat cream cheese, powdered sugar, lemon zest, lemon juice, and sour cream until smooth. Pour over crust and smooth top.
Create blueberry swirl: Heat blueberries, sugar, and lemon juice until slightly broken down. Cool, then spoon over lemon layer and swirl with a spoon.
Add whipped topping: Whip heavy cream with vanilla until stiff peaks form. Spread over the blueberry swirl.
Chill: Refrigerate for at least 4 hours or overnight for best results.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Customize the crust with gingersnaps or lemon-thyme shortbread for unique flavors.
Cool the blueberry mixture before swirling to prevent sinking.
For variety, try a berry medley or a triple citrus swirl.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
