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
