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No-Bake Lemon Dazzling Blueberry Cream Cake

No-Bake Lemon Dazzling Blueberry Cream Cake


  • Author: Julia Koch
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A refreshing no-bake dessert layered with tangy lemon cream, fresh blueberries, and a buttery graham cracker crust. Perfect for summer gatherings or when you need a chilled, crowd-pleasing treat that comes together without the oven.


Ingredients

1 ½ cups graham cracker crumbs

6 tablespoons melted butter

16 ounces cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon zest

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream

1 cup fresh blueberries

1 package (3.4 oz) instant lemon pudding mix

1 ¾ cups cold milk

2 cups whipped topping or whipped cream

Lemon slices and extra blueberries for garnish


Instructions

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

2. In a bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.

3. Whip the heavy cream until soft peaks form. Gently fold into the cream cheese mixture.

4. Add fresh blueberries and fold gently. Spread this filling over the chilled crust.

5. In another bowl, whisk lemon pudding mix with cold milk until thickened. Pour over the cream cheese layer and spread evenly. Chill for 30 minutes.

6. Top with whipped topping or whipped cream.

7. Garnish with lemon slices, extra zest, and blueberries.

8. Chill the entire cake for at least 4 hours, or overnight for best texture.

9. Slice, serve chilled, and enjoy!

Notes

Make sure your cream cheese is fully softened to avoid lumps in the filling.

Use freshly squeezed lemon juice for the most vibrant citrus flavor.

Chill the cake overnight for clean, firm slices and enhanced flavor.

  • Prep Time: 25 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 365
  • Sugar: 19g
  • Sodium: 210mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: lemon cream cake, no-bake cake, blueberry dessert