👩‍🍳 Instructions
1. Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill the crust in the refrigerator for 30 minutes to set.
2. Make the Lemon Cream Layer
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the heavy whipping cream, powdered sugar, lemon juice, and lemon zest. Beat until the mixture becomes thick and fluffy. Spread this lemon cream evenly over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or overnight for best results.
3. Cook the Blueberry Topping
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Let it cool to room temperature.
4. Assemble the Cake
Once the lemon layer is set, pour the cooled blueberry topping evenly over the top. Refrigerate for an additional 30 minutes to allow the topping to firm up.
5. Serve and Enjoy
Slice, serve, and savor each creamy, fruity bite! Perfectly refreshing and light, this no-bake cake will become a repeat favorite.
⏱ Quick Overview
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 10 slices
• Calories: 280 kcal per slice
💛 Why You’ll Love It
• No oven needed – perfect for hot days
• Creamy, tangy, and sweet in every layer
• Make-ahead friendly – chill it overnight
• Visually stunning – ideal for guests and photos
This No-Bake Lemon Dazzling Blueberry Cream Cake is more than just dessert—it’s a cool, creamy experience that will brighten any table. Make it once, and you’ll be dreaming of it all season long! 🍰✨
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