No-Bake Lemon Dazzling Blueberry Cream Cake

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Craving a dessert that bursts with summer brightness but doesn’t require turning on the oven? This No-Bake Lemon Dazzling Blueberry Cream Cake is the answer to your sunshine-sweet cravings. With a buttery graham cracker crust, luscious layers of lemon cream, and vibrant blueberries, this treat is as refreshing as it is beautiful.

Each bite delivers creamy, citrus-kissed filling dotted with juicy bursts of blueberry and topped with fluffy whipped cream, zesty lemon slices, and more fresh berries. It looks like a showstopper but is surprisingly simple to whip together.

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Preparation Phase & Tools to Use

To get started, gather a few key kitchen tools:

• Springform Pan or Deep Pie Dish: A springform pan makes unmolding the cake a breeze, keeping those gorgeous layers intact.
• Food Processor or Rolling Pin: For crushing graham crackers evenly for the crust.
• Hand Mixer or Stand Mixer: Ensures your cream cheese and whipped layers come out ultra-smooth and airy.
• Spatula: Crucial for layering and spreading without deflating the cream.
• Zester or Microplane: To create fine, fragrant lemon zest that brings out the brightness of the citrus.

These simple tools make a big difference in both ease and presentation. With them in hand, you’re already halfway to dessert perfection.

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Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake

• Graham Crackers: They form the golden, buttery base that holds everything together.
• Butter: Melted and combined with the graham crackers for that rich, cohesive crust.
• Cream Cheese: The backbone of the creamy filling, offering tang and structure.
• Powdered Sugar: Sweetens the filling without graininess.
• Lemon Juice & Zest: Fresh citrus that gives the cake its sunny brightness.
• Vanilla Extract: A background note that enhances the creaminess.
• Heavy Whipping Cream: Whipped to soft peaks, it lightens the cream cheese mixture beautifully.
• Blueberries (fresh): Folded in for their pop of flavor and juicy contrast.
• Lemon Pudding Mix: Adds that silky lemon texture and intensifies the flavor.
• Milk: To set the pudding mix into a smooth, spreadable layer.
• Whipped Topping (or more whipped cream): For that elegant, cloud-like finish on top.
• Lemon Slices & Zest (for garnish): Adds decorative flair and extra citrus zing.

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How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake

Step 1: Make the Graham Cracker Crust

Crush graham crackers in a food processor or in a bag using a rolling pin. Mix with melted butter and press firmly into the bottom of a springform pan. Chill for 15 minutes.

Step 2: Prepare the Cream Cheese Layer

Beat the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth. Fold in whipped cream. Gently stir in the fresh blueberries. Spread this mixture over the chilled crust.

Step 3: Add the Lemon Pudding Layer

In a separate bowl, whisk the lemon pudding mix with cold milk until it begins to thicken. Pour over the cream cheese layer and spread evenly. Chill for 30 minutes to set.

Step 4: Finish with Whipped Topping

Dollop or pipe whipped topping over the pudding layer. Garnish with lemon slices, lemon zest spirals, and additional blueberries for a dramatic look.

Step 5: Chill and Serve

Let the entire cake chill for at least 4 hours, or overnight if possible. When ready to serve, gently remove the springform ring, slice, and enjoy.

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How to Serve and Store This Cake

This dessert is best served chilled, straight from the refrigerator. Use a sharp, clean knife for neat slices and serve each piece with extra blueberries or a drizzle of lemon curd if you like.

To store leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices—wrap them in parchment and seal in freezer bags for up to one month.

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Frequently Asked Questions

How do I prevent a soggy crust?

Make sure the graham cracker crust is well packed and chilled before adding the filling. You can also bake it for 8 minutes and cool, even though the recipe is no-bake.

Can I use frozen blueberries?

Fresh blueberries are best for texture, but if using frozen, thaw and drain them well to avoid excess moisture.

What if I don’t have lemon pudding mix?

You can substitute it with vanilla pudding and extra lemon zest and juice for a similar effect, though the color and flavor will vary slightly.

Can I make this dairy-free?

Yes! Use dairy-free cream cheese, coconut whipped cream, and a plant-based pudding mix.

Is this cake gluten-free?

It can be! Just opt for gluten-free graham crackers or cookies for the crust.

Can I prepare it a day ahead?

Absolutely. In fact, chilling overnight enhances the flavor and texture.

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Want More No-Bake Dessert Ideas?

You might also love the No-Bake Banana Pudding Cheesecake Recipe, a creamy and nostalgic twist for summer nights. Or indulge in the charming No-Bake Mini Banana Cream Pies if you’re craving individual treats.

For citrus fans, the Elegant Lemon Marbled Cheesecake Bars echo that same lemony brightness in a more structured square. Another delightful option is the Irresistible Blueberry Lime Cheesecake Cupcakes for portable berry-packed bliss.

And if you love buttery textures, don’t miss the Cinnamon Donut Bread Recipe to balance your dessert board.

For more fresh dessert ideas, follow my daily kitchen updates on Pinterest – LadyPlate.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try adding raspberries? Did you use homemade whipped cream instead of topping? Leave a comment below. I’m always excited to see how your version turns out!

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