No-Bake Lemon Blueberry Cake (Print Version)
A cool, creamy lemon dessert with blueberries and graham cracker crust. Sweet, light, and ideal for summer gatherings.
# Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
60 milliliters unsalted butter, melted
→ Lemon Cream Filling
03 -
225 grams cream cheese, softened
04 -
100 grams granulated sugar
05 -
1 tablespoon finely grated lemon zest
06 -
2 tablespoons freshly squeezed lemon juice
07 -
240 milliliters heavy whipping cream
→ Blueberry Layer and Garnish
08 -
300 grams fresh blueberries
09 -
Additional lemon zest, for garnish
10 -
Extra fresh blueberries, for garnish
# Steps to Follow:
01 -
Combine graham cracker crumbs and melted butter in a bowl. Stir until evenly moistened. Press mixture firmly into the base of a 23x23-centimeter pan. Refrigerate while preparing the filling.
02 -
In a large bowl, blend the softened cream cheese with granulated sugar until smooth and creamy. Add lemon zest and lemon juice, and mix thoroughly until completely incorporated.
03 -
In a separate bowl, whip heavy cream until soft peaks form.
04 -
Gently fold the whipped cream into the lemon cream cheese mixture until well combined and light.
05 -
Spread half of the lemon filling evenly over the chilled crust. Arrange fresh blueberries in a single layer on top of the filling. Cover with the remaining lemon filling, smoothing the surface.
06 -
Decorate with extra blueberries and lemon zest. Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
07 -
Cut into slices and serve chilled.
# Additional Notes:
01 -
Chilling the dessert overnight enhances flavor and ensures a firm, sliceable texture.