Description

Indulge in the light and refreshing flavors of this No-Bake Lemon Dazzling Blueberry Cream Cake. Perfect for warm summer days, this delightful dessert features a buttery graham cracker crust layered with creamy lemon filling and juicy blueberries. No baking required; simply chill and serve! Impress your guests with its vibrant colors and burst of flavors—this cake is sure to be the star of any gathering.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups fresh blueberries
8 oz cream cheese, softened
1 cup powdered sugar, sifted
½ cup fresh lemon juice
Zest of 2 lemons
1 cup heavy whipping cream
1 packet (¼ oz) unflavored gelatin
2 tbsp cold water

Instructions

Prepare the crust by mixing graham cracker crumbs with melted butter. Press firmly into a pie dish.
In a large bowl, blend softened cream cheese and powdered sugar until smooth. Add lemon juice and zest.
Fold in whipped cream until fully combined.
Bloom gelatin in cold water for 5 minutes, then heat gently until dissolved. Stir gelatin into the filling mixture.
Pour half of the filling over the crust, layer with blueberries, and top with remaining filling.
Cover and refrigerate for at least 4 hours or overnight until set.

Prep Time: 30 minutes
Cook Time: None
Category: Dessert
Method: No Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 210
Sugar: 15g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Use fresh lemons for optimal flavor; bottled juice isn't recommended. Chill overnight for improved texture. Swap blueberries for strawberries or raspberries if desired.