This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat that’s perfect for warm days! With creamy layers and zesty lemon flavor, it’s sure to brighten your table.
Plus, it’s super easy to make—just whip, layer, and chill! I love how the blueberries pop against that bright lemony goodness. Keep a fork handy; you’ll want seconds! 😊
Ingredients & Substitutions
Graham cracker crumbs: These give the cake a crunchy base. If you can’t find them, crushed digestive biscuits or vanilla wafers work well as substitutes.
Unsalted butter: I recommend using unsalted butter for better control of the sweetness. If you’re dairy-free, coconut oil or a vegan butter substitute can work too.
Cream cheese: A key ingredient for that creamy texture. Neufchâtel cheese is a lower-fat alternative. For a dairy-free option, use vegan cream cheese.
Whipped topping: Cool Whip is convenient, but you can make your own whipped cream if you prefer. Just whip heavy cream with some sugar until soft peaks form.
Fresh lemon juice and zest: These add bright flavors! If fresh lemons aren’t available, bottled lemon juice will work in a pinch, though fresh is always best.
How Do I Get a Smooth Cream Filling Without Lumps?
Making a smooth cream filling is crucial for this cake. Here’s how to ensure it turns out perfectly creamy:
- Start with softened cream cheese. Leave it out at room temperature for about 30 minutes before using.
- Beat the cream cheese by itself first until it’s really smooth. This step helps break up any lumps before adding powdered sugar.
- Add the powdered sugar gradually while mixing—this helps create a lump-free mixture. Scrape down the sides of the bowl as needed.
- Mix on medium speed until fully combined—this should take about 2-3 minutes. Patience is key here!
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 (8 oz) tub of whipped topping (like Cool Whip)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Garnish:
- 2 cups fresh blueberries
- Extra whipped topping for garnish
- Additional lemon zest for garnish
How Much Time Will You Need?
This delightful no-bake cake requires about 20 minutes of preparation time. You will then need to chill it in the refrigerator for at least 4 hours, or overnight for the best results. This means you can prepare it ahead of time and enjoy a refreshing dessert later!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir everything together until it’s well combined. Pour this mixture into an 8×8 inch square dish and press it firmly to create an even crust layer at the bottom. Set it aside while you make the filling.
2. Make the Cream Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add the sifted powdered sugar while mixing well. Keep blending until the mixture is creamy and there are no lumps.
3. Add Lemon:
Now it’s time to add some zesty flavor! Stir in the fresh lemon juice and zest of one lemon into the cream cheese mixture. Make sure everything is mixed until it’s fully incorporated and smells heavenly.
4. Fold in Whipped Topping:
Gently fold in the whipped topping (like Cool Whip) with a spatula. You want to combine it carefully so that the mixture stays light and fluffy—this will make your filling extra airy!
5. Layer the Cake:
Start building your cake! Spread half of the cream mixture evenly over the prepared graham cracker crust. Then, sprinkle half of the fresh blueberries on top of the cream layer. Next, spread the remaining cream mixture over the blueberries, and top it with the rest of the blueberries. Looking good!
6. Chill the Cake:
Cover your dish with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, but overnight is best, so it sets perfectly.
7. Garnish and Serve:
Once the cake is set, take it out of the refrigerator. Add a layer of extra whipped topping on top and garnish with additional lemon zest before slicing it into squares. Enjoy your refreshing, no-bake cake that’s sure to impress!
Can I Use Different Types of Crust?
Absolutely! If you’re looking for an alternative to graham cracker crumbs, you can use crushed vanilla wafers or even digestive biscuits. Just make sure to adjust the amount of butter and sugar accordingly to maintain the right consistency.
How Can I Substitute Cream Cheese?
If you’re looking for a lighter option or a dairy-free alternative, you can use Greek yogurt or a vegan cream cheese. Keep in mind that Greek yogurt may give a tangier flavor, so you might want to adjust the sugar slightly to balance it out.
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! You can prepare it up to 48 hours in advance. Just ensure it’s tightly covered with plastic wrap or in an airtight container to keep it fresh in the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Just note that the blueberries may release some juice as they sit, so it’s best to enjoy it within a few days for the best texture!
