Why You’ll Love This Recipe
I love this recipe because it’s so simple to make but looks and tastes like something from a bakery. No oven is needed, which is a huge plus during the summer. The tartness of the lemon balances beautifully with the sweetness of the blueberries and cream, and the graham cracker crust adds just the right amount of crunch. It’s a dessert I can prep ahead and pull out when I want to wow my guests or just enjoy something cool and satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
2 tablespoons sugar
For the lemon cream filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup whipped topping (or homemade whipped cream)
For the blueberry layer:
1 cup fresh blueberries
2 tablespoons blueberry jam or preserves
Optional garnish:
Additional whipped cream
Lemon slices
Extra blueberries
directions
I start by mixing the graham cracker crumbs with the melted butter and sugar in a medium bowl until everything’s well combined. Then I press the mixture firmly into the bottom of an 8-inch springform pan or pie dish. To let it set, I pop it in the freezer for 15 to 20 minutes.
Meanwhile, I beat the cream cheese in a large bowl until smooth, then add the powdered sugar, lemon zest, lemon juice, and vanilla extract. I mix until the filling is creamy and light.
Once that’s ready, I fold in the whipped topping gently until it’s fully blended, creating a fluffy lemon cream.
I spread the filling evenly over the chilled crust, smoothing the top with a spatula.
For the blueberry layer, I toss the fresh blueberries with blueberry jam in a small bowl, then spoon the mixture over the lemon cream.
I refrigerate the cake for at least 4 hours to let it firm up before serving. When it’s ready, I like to garnish with a bit of extra whipped cream, lemon slices, and a few more blueberries for a fresh, polished finish.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 310 kcal per serving
Variations
Sometimes I use crushed vanilla wafers or digestive biscuits instead of graham crackers for a slightly different crust flavor. I’ve also mixed a few mashed blueberries into the cream filling for a more colorful twist. When I want a bolder lemon flavor, I double the zest or add a splash of lemon extract. And if I’m out of blueberry jam, I use raspberry preserves or a spoonful of honey to coat the berries.
storage/reheating
I store the cake in the fridge, covered, for up to 3 days. It holds its shape well and tastes just as fresh on day three. Since it’s a chilled dessert, there’s no reheating needed—just slice and serve straight from the fridge. I don’t recommend freezing it, as the texture of the filling may change when thawed.
FAQs
Can I make this cake ahead of time?
Yes, that’s one of the best parts. I usually make it the night before I plan to serve it so it has plenty of time to chill and set.
What if I don’t have a springform pan?
No problem. I use a regular pie dish or an 8-inch square baking dish. I just make sure to line it with parchment for easier removal if I want clean slices.
Can I use frozen blueberries?
Yes, but I thaw and drain them first. Frozen berries can release too much moisture and may affect the texture of the topping.
How do I make homemade whipped cream?
I whip 1/2 cup of cold heavy cream with 1 tablespoon of powdered sugar and a splash of vanilla until soft peaks form. It’s a great substitute for whipped topping.
Is this cake overly sweet?
Not at all. I find the sweetness is well-balanced by the lemon’s tartness and the fresh blueberries. It’s refreshing, not heavy.
Conclusion
This No-Bake Lemon Blueberry Cream Cake is everything I look for in a summer dessert—easy, elegant, and bursting with bright, fruity flavor. It’s one of those recipes I make on repeat, and it never fails to impress. Whether I’m serving it at a dinner party or treating myself after a long day, this cake always hits the spot.
Print
No-Bake Lemon Blueberry Cream Cake
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This refreshing no-bake lemon blueberry cream cake features a graham cracker crust, fluffy lemon cream filling, and a glossy blueberry topping—perfect for summer gatherings or easy entertaining.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons sugar
For the lemon cream filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup whipped topping (or homemade whipped cream)
For the blueberry layer:
1 cup fresh blueberries
2 tablespoons blueberry jam or preserves
Optional garnish:
Additional whipped cream
Lemon slices
Extra blueberries
Instructions
Mix graham cracker crumbs, melted butter, and sugar in a medium bowl. Press firmly into an 8-inch springform pan or pie dish. Freeze for 15–20 minutes.
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla; mix until creamy.
Fold in whipped topping gently until fully combined.
Spread the lemon cream mixture evenly over the chilled crust.
Toss blueberries with jam in a small bowl and spoon over the cream layer.
Refrigerate for at least 4 hours before serving. Garnish with whipped cream, lemon slices, and blueberries, if desired.
Notes
Use crushed vanilla wafers or digestive biscuits instead of graham crackers for crust variation.
Mix mashed blueberries into the cream filling for added color and flavor.
Double the lemon zest or add lemon extract for a stronger citrus punch.
Raspberry jam or honey can be used if blueberry jam isn’t available.
For best texture, avoid freezing this dessert.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American