Description
This no-bake lemon dazzling blueberry cream cake is a refreshing and elegant dessert perfect for warm days or special occasions. Featuring a crisp graham cracker crust, a smooth lemon-cream cheese filling layered with fresh blueberries, and topped with vibrant lemon curd and whipped cream, it requires no oven time and sets beautifully in the fridge.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 1/2 cups heavy cream, cold
- 2 cups fresh blueberries, divided
Topping
- 1 cup lemon curd
- 1 1/2 cups whipped topping (or additional whipped cream), for garnish
- 1 lemon, thinly sliced and zested, for garnish
Instructions
- Prepare the pan: Lightly grease a 9-inch springform pan or line an 8×8-inch square pan with parchment paper to prevent sticking and allow easy removal of the cake.
- Make the crust: In a bowl, stir together the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form a compact crust. Chill in the refrigerator for 10 to 15 minutes to set.
- Prepare lemon cream cheese filling: Using a mixer, beat the softened cream cheese with powdered sugar until smooth and creamy. Blend in the fresh lemon juice and finely grated lemon zest, ensuring the mixture is well combined for a tangy flavor.
- Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the lemon-cream cheese mixture, preserving the airy texture of the filling.
- Assemble layers: Scatter 1 cup of fresh blueberries evenly over the chilled crust. Spread half of the lemon cream filling over the berries. Repeat the layering with the remaining blueberries and the rest of the lemon cream filling to build up the cake’s body.
- Add lemon curd topping: Evenly spread the lemon curd over the top layer of lemon cream for a glossy and zesty finish.
- Chill to set: Cover the assembled cake and refrigerate for at least 4 hours, preferably overnight, to allow the cake to firm up and flavors to meld.
- Garnish and serve: Before serving, garnish the cake with whipped topping or whipped cream, lemon slices, lemon zest curls, and extra fresh blueberries. Slice and enjoy this refreshing dessert.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- For best results, chill the heavy cream bowl and beaters before whipping to help achieve stiff peaks.
- If lemon curd is not available, you can make homemade lemon curd or substitute with lemon marmalade for a similar effect.
- The cake needs adequate chilling time; overnight refrigeration is recommended for the best texture.
- Fresh blueberries can be substituted with other berries like raspberries or blackberries based on preference.
- Use a springform pan for easy removal, but a lined square pan works well too.
