No-Bake Lemon Dazzling Blueberry Cream Cake

Bright, zesty, and irresistibly creamy, this no-bake lemon blueberry cream cake is the perfect dessert for spring and summer. With a buttery graham cracker crust, smooth lemon cream filling, and glossy blueberry topping, it’s an easy yet elegant treat. Whether you need a quick dessert idea, a no-bake cake for parties, or a refreshing summer sweet, this creamy, fruity creation is a showstopper that’s as simple as it is stunning.

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Prep Time 30

Cook Time 10

Total Time 4

Course Dessert

Cuisine American

Servings slices

Calories 345 kcal

Equipment

Mixing bowl
Springform pan
Hand mixer or stand mixer
Saucepan
Spatula

Ingredients

1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
16 oz cream cheese, softened
14 oz sweetened condensed milk
0.5 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup whipped cream or whipped topping
2 cups blueberries (fresh or frozen)
0.5 cup sugar
1 tbsp cornstarch
2 tbsp water (for blueberry topping)

Instructions

Combine graham cracker crumbs and melted butter. Press into springform pan and chill 15-20 minutes.
Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, zest, and vanilla. Fold in whipped cream.
Pour filling over crust, smooth top, and refrigerate 4 hours or overnight.
Cook blueberries, sugar, and water until juicy. Stir in cornstarch slurry until thick and glossy. Cool completely.
Spread topping over cake and chill 30 minutes before slicing.

Notes

Chill overnight for the cleanest slices. Frozen blueberries can be used for the topping.

Nutrition

Calories: 345kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 210mgFiber: 1gSugar: 30gVitamin A: 9IUVitamin C: 8mgCalcium: 10mgIron: 3mg

Keyword easy dessert, lemon blueberry cake, no bake cake, party dessert, summer dessert

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