No-Bake Lemon Dazzling Blueberry Cream Cake
A heavenly dessert that combines creamy, tangy flavors with a buttery graham cracker crust and bursting blueberry goodness, perfect for warm weather gatherings.
Servings: 12 servings
Calories: 350kcal
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs These will form the base of the cake with a delightful crunch.
- 1/2 cup unsalted butter, melted This helps bind the crust while adding richness.
Filling Ingredients
- 1 package cream cheese, softened (8 oz) Essential for a smooth and creamy filling.
- 1 cup powdered sugar Sweetness balanced perfectly with cream cheese.
- 1 teaspoon vanilla extract A touch of warmth to enhance flavors.
- 1 cup heavy cream Whipped to fluffy perfection, giving the cake its light texture.
- 1 piece zest of lemon Freshness and zing that brightens every bite.
- 1 can blueberry pie filling (21 oz) The glorious topping, bursting with berry goodness.
Instructions
Preparation
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated and start to clump together. Press this mixture firmly into the bottom of a 9×13-inch dish to create a solid crust.
- In a separate bowl, beat the cream cheese until it’s wonderfully smooth and creamy. Gradually add the powdered sugar, vanilla extract, and lemon zest, mixing until everything is well incorporated and fluffy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being cautious not to deflate the whipped cream.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Pour the blueberry pie filling over the cream cheese layer, spreading it evenly.
- Refrigerate for at least 4 hours, allowing the flavors to meld and the cake to set beautifully.
Notes
Chill your utensils for the perfect whipped topping. Feel free to swap the blueberry pie filling for fresh berries depending on what's in season. You can create a dairy-free version using vegan cream cheese and coconut cream for heavy cream.