Description
This Irresistibly Easy No-Bake Lemon Blueberry Cream Cake Bliss is a refreshing and creamy dessert that combines tangy lemon, luscious cream cheese filling, and a sweet blueberry topping on a crisp graham cracker crust. Perfect for warm days or when you want a simple yet elegant treat without turning on the oven.
Ingredients
Scale
Crust
- 1.25 cups graham cracker crumbs (digestive biscuits can work as a substitute)
- 0.5 cups unsalted butter (can use salted for added flavor)
Filling
- 8 ounces cream cheese (can substitute with low-fat)
- 1 can sweetened condensed milk (14 ounces)
- 0.5 cups fresh lemon juice (bottled juice is a quick alternative)
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract (can substitute almond extract)
- 1 cup whipped cream (or whipped topping)
Blueberry Topping
- 2 cups blueberries (fresh or frozen)
- 0.5 cups sugar (can reduce or use honey/maple syrup)
- 1 tablespoon cornstarch (or arrowroot as an alternative)
- 0.25 cups water (can use fruit juice for flavor)
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted unsalted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for 15-20 minutes to set firmly.
- Make the filling: Beat softened cream cheese in a bowl until smooth and creamy. Gradually incorporate the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract, mixing well. Gently fold in the whipped cream until the mixture becomes fluffy and well combined.
- Assemble the cake: Pour the lemon cream filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours to allow the filling to set optimally; overnight refrigeration is ideal for best texture and flavor.
- Prepare the blueberry topping: In a saucepan over medium heat, combine blueberries, sugar, and water. Cook the mixture for 5-7 minutes until the blueberries release their juices and soften. Mix the cornstarch with a little water to form a slurry, then add it to the blueberry mixture. Stir constantly until the mixture thickens. Remove from heat and let cool completely.
- Top and chill: Spoon the cooled blueberry topping evenly over the set lemon cream cake. Return the cake to the refrigerator for another 30 minutes to meld the flavors before serving.
Notes
- For a dairy-free alternative, substitute cream cheese and whipped cream with plant-based equivalents.
- You can reduce sugar in the blueberry topping or substitute with natural sweeteners like honey or maple syrup.
- If using frozen blueberries, thaw before cooking for best consistency.
- Lemon zest enhances flavor but is optional if you prefer a milder lemon taste.
- Keep the cake refrigerated until serving for the best texture and freshness.
