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No-Bake Lemon Dazzling Blueberry Cream Cake: A Refreshingly Easy Delight

Craving a dessert that’s both decadent and effortless? Look no further than this No-Bake Lemon Dazzling Blueberry Cream Cake. This recipe combines the bright, zesty tang of lemon with the sweet burst of blueberries, all enveloped in a creamy, dreamy filling. Forget turning on the oven; this cake is perfect for warm weather or when you simply don’t have the time (or inclination!) for baking. It’s surprisingly simple to make, yet the result is a stunning dessert that’s sure to impress. So, gather your ingredients and prepare for a taste of summer in every bite! Ingredients 1 (14.3 ounce) package graham crackers* 1/2 cup (1 stick) unsalted butter*, melted 8 ounces cream cheese*, softened 1 (14 ounce) can sweetened condensed milk* 1/2 cup lemon juice*, freshly squeezed 1 tablespoon lemon zest* 1 teaspoon vanilla extract* 1 cup heavy cream*, whipped to stiff peaks 1 1/2 cups fresh blueberries*, divided How to Make No-Bake Lemon Dazzling Blueberry Cream Cake Step 1: Prepare the Crust First, crush the graham crackers into fine crumbs. You can use a food processor or place them in a large zip-top bag and crush them with a rolling pin. Next, in a medium bowl, combine the graham cracker crumbs and the melted butter. Ensure the mixture is evenly moistened. After that, press the crumb mixture into the bottom of a 9-inch springform pan. Press firmly and evenly to create a solid crust. Step 2: Make the Lemon Cream Filling In a large bowl, beat the softened cream cheese until smooth and creamy. Following that, gradually beat in the sweetened condensed milk until well combined. After that, add the fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is smooth and well incorporated. Furthermore, gently fold in the whipped heavy cream. Be careful not to deflate the cream. Step 3: Assemble the Cake Spread half of the lemon cream filling evenly over the graham cracker crust. Next, sprinkle 1 cup of the fresh blueberries over the cream filling. After that, gently spread the remaining lemon cream filling over the blueberries. Step 4: Chill and Serve Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cake to set properly. Before serving, release the cake from the springform pan. Finally, garnish with the remaining 1/2 cup of fresh blueberries. Serve chilled and enjoy! Helpful Tips [Tip for Graham Crackers]: For an extra burst of flavor, consider using honey graham crackers for the crust. [Tip for Lemon Zest]: When zesting the lemon, be sure to only zest the yellow part, as the white pith underneath can be bitter. [General Cooking Tip]: To ensure the whipped cream folds easily into the lemon mixture, make sure the cream cheese is fully softened. Substitutions/Variations [Substitution Idea 1]: For a dairy-free version, use a dairy-free cream cheese alternative and coconut whipped cream. [Substitution Idea 2]: Try adding a layer of raspberry jam between the crust and the filling for a different flavor dimension. Frequently Asked Questions Can I make this recipe ahead of time? Yes, absolutely! This no-bake cake is best made ahead of time. You can prepare it up to 2 days in advance. Just keep it covered in the refrigerator. It actually gets better as it sits and the flavors meld together. Can I freeze this recipe? While you can technically freeze this cake, the texture of the cream cheese filling might change slightly upon thawing. It’s best enjoyed fresh. If you do freeze it, wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight. Storage Instructions Store any leftover lemon blueberry cream cake in the refrigerator, covered, for up to 3 days. After that, the crust might start to soften, but it will still taste delicious! Print