No-Bake Lemon Dazzling Blueberry Cream Cake
A refreshing no-bake dessert featuring sunny lemon flavor paired with sweet blueberries, perfect for any occasion.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Crunchy and sweet, these form the perfect crust.
- 1/2 cup unsalted butter, melted Adds richness and binds the crust together.
For the filling
- 1 package (8 oz) cream cheese, softened Provides a luscious, creamy texture.
- 1 cup powdered sugar Sweetens the filling and results in a smooth finish.
- 1 teaspoon vanilla extract Adds warmth and depth to the flavors.
- 1 cup heavy cream Transforms the filling into a cloud-like delight.
- Zest of 1 lemon Gives a bright citrus note that elevates the cake.
- 1 can (21 oz) blueberry pie filling The crowning glory that brings sweetness and beautiful color.
Instructions
Preparation of the crust
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Mix until everything is well blended. Press this mixture firmly into the bottom of a 9x13-inch dish, forming a solid crust.
Preparation of the filling
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar along with the vanilla extract and lemon zest. Mix until everything is well incorporated.
Whipping the cream
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Assembling the cake
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Top with blueberry pie filling, spreading it evenly across the cream cheese layer.
Chilling
- Refrigerate the cake for at least 4 hours to allow it to set and the flavors to meld.
Notes
To enhance flavor, add lemon juice to the cream cheese mixture. Fresh blueberries can be used instead of blueberry pie filling for a lighter option. Consider sprinkling crushed nuts on top for additional texture.