Description
Indulge in the delightful flavors of summer with this No-Bake Lemon Dazzling Blueberry Cream Cake. A luscious lemon cream filling sits atop a buttery graham cracker crust, crowned with a vibrant blueberry topping. This refreshing dessert is perfect for any occasion and sure to impress your guests.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the lemon cream filling:
- 1 (8 oz) block cream cheese, softened
- 1 cup lemon curd
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the blueberry topping:
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- 2 tablespoons water
Optional garnish:
- lemon zest
- whipped cream
- fresh blueberries
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and refrigerate.
- Make the lemon cream filling: Beat cream cheese until smooth. Add lemon curd, vanilla, and whipped cream mixture. Spread over the crust.
- Create the blueberry topping: Cook blueberries, lemon juice, sugar, and cornstarch until glossy. Cool and spread over the lemon layer.
- Chill: Refrigerate for at least 4 hours or overnight. Garnish before serving.
Notes
- Use store-bought lemon curd for convenience.
- Frozen blueberries may need extra thickening time.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
