Description

This Indulgent No-Bake Lemon Dazzling Blueberry Cream Cake Delight is a refreshing and creamy dessert perfect for warm days or special occasions. Featuring a buttery graham cracker crust, tangy lemon-infused cream cheese filling, and a luscious, homemade blueberry topping, this no-bake cake requires minimal preparation and refrigeration time for setting. The combination of fresh lemon zest and sweetened condensed milk balances creaminess with zing, while the vibrant blueberry sauce adds a juicy and sweet finish.

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs (or digestive biscuits or gluten-free alternatives)
0.5 cups unsalted butter (melted)

Filling

8 oz cream cheese (softened)
1 cup sweetened condensed milk
0.25 cups fresh lemon juice (preferably fresh)
1 tablespoon lemon zest (from one lemon)
1 teaspoon vanilla extract (or almond extract)
2 cups whipped cream (preferably stabilized)

Blueberry Topping

2 cups blueberries (fresh or frozen)
0.5 cups sugar (adjust according to ripeness)
0.25 cups water (for cooking blueberries)
1 tablespoon cornstarch
2 tablespoons water (for slurry)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Combine the graham cracker crumbs and melted butter in a bowl until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator for 15-20 minutes to set.
Make the lemon filling: Beat the softened cream cheese until smooth and fluffy. Gradually mix in the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until well combined. Gently fold in the whipped cream, ensuring a light and airy texture throughout the filling.
Assemble and chill lemon layer: Pour the lemon cream filling over the chilled crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the filling to firm up.
Cook the blueberries: In a saucepan, combine the blueberries, sugar, and 0.25 cups of water. Cook over medium heat, stirring occasionally, until the blueberries release their juices and soften, about 5-7 minutes.
Thicken the blueberry topping: Mix the cornstarch with 2 tablespoons of water to form a smooth slurry. Add this to the blueberry mixture, continue stirring, and cook for an additional 2-3 minutes until the topping thickens. Remove from heat and let it cool to room temperature.
Top the cake: Once the blueberry topping has cooled, spread it evenly over the set lemon filling. Return the cake to the refrigerator and chill for another 30 minutes to allow the blueberry layer to set firmly.
Serve: Remove the cake from the springform pan carefully. Slice using a sharp knife dipped in hot water for clean cuts, and serve chilled to enjoy the refreshing lemon and blueberry flavors.

Notes

Use stabilized whipped cream to help maintain the filling’s structure during refrigeration.
Adjust sugar amount in the blueberry sauce based on the sweetness of your berries.
For gluten-free option, substitute graham crackers with gluten-free alternatives.
Let the cake chill overnight for best texture and flavor development.
If you prefer a tangier lemon flavor, increase the lemon juice slightly but be careful not to make the filling too runny.
Ensure the blueberry topping is completely cooled before spreading to avoid melting the lemon filling.