I made this creamy lemon blueberry dream on a warm afternoon and it felt like a cool breeze in a pan. Bright lemon meets sweet berries and a soft cloud of cream. The crust tastes like a cookie hug. We slice it cold and everyone goes quiet for a second then smiles. That small pause tells the story better than I can. This easy no bake cake fits Blueberry Recipes and it plays nice with blueberry lemon cake recipe and blueberry cake recipes and blueberry cake recipe and lemon blueberry dessert recipes and blueberry desserts recipes and blueberry dump cake recipes. I keep the steps short. The flavors stay clean. The chill does the rest. No oven heat. No stress. You whisk the cream cheese until smooth. You lift the zest and juice into the bowl and the room smells like fresh lemon. You fold in whipped cream. You tuck in berries. You spread the silk over a tender crumb crust. Then you wait. The best part lives in that wait. When the first fork drops through the cool top, you know you did it right.
Table of Contents
- 1 Key Takeaways
- 2 Easy No Bake Lemon Blueberry Cream Cake Recipe
- 3 Ingredients for No Bake Lemon Blueberry Cream Cake
- 4 How to Make No Bake Lemon Blueberry Cream Cake
- 5 Tips for Making No Bake Lemon Blueberry Cream Cake
- 6 Making No Bake Lemon Blueberry Cream Cake Ahead of Time
- 7 Storing Leftover No Bake Lemon Blueberry Cream Cake
- 8 Try these Dessert next
- 9 No Bake Lemon Blueberry Cream Cake
- 10 Nutrition
1 Key Takeaways
I write this for Simply Cooked Recipes and I keep things plain. We chase bright lemon and sweet berries and a cool cream set. I test the chill and the slice holds.
The crust stays crisp and the filling tastes light. No oven heat. We mix we chill we serve. Friends ask for seconds and the pan empties fast.
Kathy guides your steps with short cues. You get make ahead notes and clean storage tips. You get swaps that fit your kitchen. The goal stays steady and the dessert lands on time.
2 Easy No Bake Lemon Blueberry Cream Cake Recipe
I set out to write with Blueberry Recipes in mind. Blueberry Recipes shape the flavor path and the steps feel calm. I grab cream cheese and fresh lemon and a bowl and I feel ready.
You crush the cookies and you press the crumb. You whisk the cream cheese until smooth and you fold the cream. The filling turns silky and the color stays pale with tiny zest flecks.
We stir in berries and we keep the mix gentle. The cake chills and the top firms. The fork slides clean and the scent lifts. On Simply Cooked Recipes you get my full walkthrough and my quiet humor too.
3 Ingredients for No Bake Lemon Blueberry Cream Cake
Graham cracker crumbs give body and a light cookie taste that pairs with lemon and berry in a clean way.
Unsalted butter melted binds the crumb so the base stays firm and lifts from the pan with ease.
Granulated sugar sweetens the crust just a touch and helps the crumb set in the chill.
Cream cheese forms the creamy core and brings a soft tang that loves fresh lemon.
Fresh lemon juice brightens the filling and helps the cool set feel clean on the palate.
Finely grated lemon zest adds scent and tiny sparks of citrus through each bite.
Heavy whipping cream whips to soft peaks and lifts the filling into a light cloud.
Fresh blueberries bring sweet pop and a deep hue that swirls into the cream.
Pinch of salt rounds the sweetness and lets the lemon read clear and bright.
4 How to Make No Bake Lemon Blueberry Cream Cake
Step 1 Line the pan with parchment for easy lift. Stir crumbs sugar and melted butter until the mix looks like damp sand.
Step 2 Press the crumb into the pan with a flat cup. Chill the base so it sets while you whip the filling.
Step 3 Beat cream cheese with sugar until smooth and light. Add lemon juice and zest and mix until even.
Step 4 Whip cold cream to soft peaks. Fold the cream into the lemon mixture with a soft hand so the fill stays airy.
Step 5 Scatter half the blueberries over the cold crust. Spread the filling and smooth the surface.
Step 6 Chill until firm. Top with the rest of the berries and a touch of zest. Slice with a warm dry knife.
5 Tips for Making No Bake Lemon Blueberry Cream Cake
Use full fat cream cheese for the best body. Low fat breaks and turns watery in the chill. A smooth start gives a smooth finish.
Whip the cream in a cold bowl and stop at soft peaks. Over whipping turns the fold tight and the texture grainy.
Taste the berries. If they lean tart add a spoon of sugar to the filling. If they lean sweet leave them plain and let lemon lead.
6 Making No Bake Lemon Blueberry Cream Cake Ahead of Time
I like to mix the filling on a quiet evening. The cake rests in the fridge and the set feels steady by lunch the next day. The flavor deepens and the slice stays neat.
Hold back the final berry layer until service. The color stays bright and the top looks fresh. This small move pays off on the plate.
For a party chill the pan overnight and cut just before guests arrive. The plan fits a busy day and keeps stress low for Kathy and for you.
7 Storing Leftover No Bake Lemon Blueberry Cream Cake
Cover the pan tight and keep it cold. The texture holds for three days and the crust keeps a gentle snap.
For neat squares warm a thin knife in hot water and wipe dry before each cut. The edges stay clean and the plate looks tidy.
If you freeze wrap each piece well. Thaw in the fridge and serve cold. The lemon and berry notes return and the cream stays soft.
8 Try these Dessert next
9 No Bake Lemon Blueberry Cream Cake
No Bake Lemon Blueberry Cream Cake Blueberry Recipes
Ingredients
Crust
- 1 and 1 half cups graham cracker crumbs
- 1 quarter cup unsalted butter melted
- 2 tablespoons sugar
Filling
- 8 ounces cream cheese softened
- 1 half cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 cup heavy whipping cream cold
Topping
- 2 cups fresh blueberries rinsed and dried
- Extra lemon zest for garnish
Instructions
Make the crust
- Line an 8 inch square pan with parchment with extra overhang for easy lifting
- Stir crumbs with melted butter and sugar until the mix looks like damp sand
- Press the mix into the pan in an even layer and chill for 15 minutes
Whip the filling
- Beat cream cheese with sugar until smooth and light
- Mix in lemon juice and lemon zest
- Whip the cold cream to soft peaks in a separate bowl
- Fold the whipped cream into the lemon cream cheese until no streaks remain
Assemble and chill
- Scatter one cup of blueberries over the cold crust
- Spread the filling over the berries and smooth the top
- Chill until set about 4 hours then lift out and add the rest of the blueberries and a sprinkle of zest
- Cut into 9 squares and serve cold
10 Nutrition
Each square gives about three hundred twenty calories with a balance of cream and fruit. Sugar sits around twenty four grams and fat near nineteen grams.
Sodium stays moderate and protein lands near four grams. Fiber comes in gentle from the berries. The numbers help you plan the treat in your week.
For readers who track, this fits a dessert slot after a light meal. I write with care and I test with care so you get clear info that serves you well.
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