If you’re a fan of luscious, creamy desserts that are bright, refreshing, and bursting with flavor — you’re in for a treat. This No-Bake Lemon Dazzling Blueberry Cream Cake is a personal favorite of mine, especially during warmer months when turning on the oven feels like a punishment. With its dreamy layers of zesty lemon cream, plump blueberries, and a buttery graham cracker crust, this cake is like sunshine on a plate.

I made this for a summer get-together once, and every single person asked for the recipe. That’s when I knew I had created something special. It’s easy enough for a weeknight indulgence yet stunning enough for a celebration. Best of all, no baking required — just chill, slice, and serve up happiness.

Why You’ll Love This No-Bake Lemon Dazzling Blueberry Cream Cake

This cake isn’t just eye-catching — it’s incredibly simple to make, no oven necessary. The lemon and blueberry combo is fresh and vibrant, while the creamy filling delivers the most satisfying, melt-in-your-mouth texture. It’s ideal for brunches, birthdays, baby showers, or any moment that deserves a sweet slice of joy. You’ll also love how adaptable it is — dress it up or keep it minimal.

What Kind of Crust Works Best for a No-Bake Lemon Dazzling Blueberry Cream Cake?

I always go for a classic graham cracker crust when making this dessert. It has the right amount of sweetness and crunch to balance out the rich creaminess of the filling. However, you’re not limited to that. You can use vanilla wafer crumbs, shortbread cookies, or even gingersnap cookies if you want a spicy twist. The key is to ensure your crust holds together well once chilled — so don’t skimp on the melted butter that binds it all.

Options for Substitutions

One of the best parts about this cake is how versatile it is. If you’re out of something or catering to dietary preferences, here are some swaps you can make without sacrificing flavor or texture:

Lemon Curd: If homemade isn’t an option, store-bought lemon curd works perfectly well. You could even swap it with lime curd for a tangy variation.
Blueberries: Fresh is best, but frozen will do in a pinch. Just make sure to thaw and pat them dry to avoid a watery mess.
Whipped Cream: You can use stabilized whipped cream or a dairy-free alternative like coconut whipped topping.
Cream Cheese: Swap in mascarpone or a plant-based cream cheese if you’re looking for a dairy-free or softer texture.
Sugar Alternatives: For a reduced sugar version, try monk fruit sweetener or a blend like erythritol.

These easy substitutions allow you to tailor the cake to your taste and needs while still keeping that luscious lemon-blueberry magic intact.

Ingredients for This No-Bake Lemon Dazzling Blueberry Cream Cake

Graham cracker crumbs
These create the base of the cake, giving it structure and a buttery crunch that pairs beautifully with the creamy filling.

Unsalted butter
Melted and mixed into the crumbs, it binds the crust together so it holds up when sliced.

Cream cheese
This is the heart of the filling — it adds tang and richness, creating that ultra-smooth texture we love.

Sweetened condensed milk
Adds sweetness and helps create a silky, stable filling without needing gelatin or baking.

Lemon juice
Freshly squeezed is best! It cuts through the richness with bright acidity and enhances the lemon curd flavor.

Lemon zest
Just a little makes a big difference — it intensifies the lemon aroma and gives the filling a sunny lift.

Lemon curd
This brings bold, glossy lemon flavor into the mix. It’s what makes this cake truly dazzling.

Fresh blueberries
Juicy bursts of sweetness scattered throughout the filling and on top — they balance the tang and make it irresistible.

Whipped cream
For layering and decorating, it adds lightness to the dense filling and a gorgeous finish.

Lemon slices and zest (for garnish)
They make the final presentation pop with color and hint at the citrus flavor inside.

Step 1: Make the Crust

In a mixing bowl, combine graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch square pan. Use the bottom of a glass to pack it tightly. Place the crust in the freezer to firm up while you make the filling.

Step 2: Prepare the Creamy Lemon Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Slowly add the sweetened condensed milk while mixing. Once combined, mix in fresh lemon juice and lemon zest until the mixture is glossy and velvety.

Step 3: Fold in the Lemon Curd and Whipped Cream

Gently fold in the lemon curd until swirled through — don’t overmix if you want visible ribbons of lemon. Then fold in half of the whipped cream to lighten the filling. This step creates that luscious, cloud-like texture.

Step 4: Add the Blueberries

Toss in the fresh blueberries and fold them gently into the lemon cream mixture. Be careful not to break them open — you want them to stay plump and juicy.

Step 5: Assemble the Cake

Remove the crust from the freezer. Spoon the lemon-blueberry mixture over the crust and smooth out the top. Chill the cake in the fridge for at least 6 hours, or overnight for best results.

Step 6: Decorate

Before serving, top the cake with the remaining whipped cream. Garnish with extra blueberries, lemon zest, and thin lemon slices. Slice and serve chilled.

How Long to Cook the No-Bake Lemon Dazzling Blueberry Cream Cake

Technically, there’s no cooking involved — that’s the beauty of it! But chilling time is essential. The assembled cake should chill in the refrigerator for at least 6 hours, though overnight is ideal for clean slices and fully set layers. If you’re in a hurry, popping it in the freezer for 2–3 hours can speed things up, but be sure to let it sit at room temperature for about 15 minutes before serving.

Tips for Perfect No-Bake Lemon Dazzling Blueberry Cream Cake

Use room temperature cream cheese for an ultra-smooth filling. Cold cream cheese can turn lumpy.
Press the crust down firmly. A tightly packed crust helps hold everything together when slicing.
Don’t skip the lemon zest. It gives the filling an aromatic citrus punch that bottled juice can’t deliver.
Fold, don’t stir. When combining whipped cream and blueberries, fold gently to keep everything light and avoid breaking the fruit.
Chill overnight for best results. The longer it rests, the better it holds its shape — and the flavors deepen beautifully.
Decorate just before serving to keep whipped cream fresh and fruit vibrant.

Watch Out for These Mistakes While Cooking

Even though this is a no-bake dessert, a few simple missteps can affect the final result:

Using cold cream cheese
This leads to a lumpy filling that won’t blend well. Always let it soften at room temperature first.
Skipping the chilling time
The filling needs time to firm up. Cutting too soon will give you a messy, unset slice.
Overmixing the lemon curd
Swirl it gently if you want visible ribbons of lemon. Overmixing will dull the flavor and blend everything too uniformly.
Not patting blueberries dry
Especially if using frozen berries. Extra moisture can make your cake watery and compromise the structure.
Packing the crust too loosely
If the crust isn’t firm, it’ll crumble when sliced. Use the bottom of a glass to press it down tightly.

What to Serve With No-Bake Lemon Dazzling Blueberry Cream Cake?

Fresh Mint Iced Tea

A cool, herbaceous tea balances the citrus beautifully and makes for a light pairing.

Sparkling Lemonade

Double down on the lemony theme with a bubbly drink — refreshing and bright.

Vanilla Bean Ice Cream

A small scoop adds creaminess and contrasts the tart lemon flavor perfectly.

Grilled Peaches

Sweet, warm peaches go surprisingly well with this chilled dessert for a summer twist.

Lavender Shortbread Cookies

A floral, buttery bite that complements both lemon and blueberry notes.

Berry Compote

Warm mixed berries spooned on the side create a gorgeous, fruity drizzle.

Prosecco or Sparkling Rosé

If you’re serving adults, these light, crisp wines enhance the elegant feel of the dessert.

Chilled Yogurt Parfaits

Served in mini cups, they match the creamy texture and can be topped with leftover blueberries or lemon curd.

Storage Instructions

This no-bake cake stores beautifully, making it perfect for prepping ahead. Keep any leftovers covered in the refrigerator for up to 4 days. Use an airtight container or wrap the dish tightly with plastic wrap to maintain freshness and prevent the whipped topping from drying out.

If you want to freeze it, do so before adding the whipped cream garnish. Wrap the entire cake tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 1 month. When ready to serve, thaw overnight in the fridge, then decorate just before slicing.

Avoid leaving it out at room temperature for long — the cream cheese and whipped elements soften quickly and can lose structure.

Estimated Nutrition (Per Slice – Based on 9 Servings)

Calories: 370
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 190mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 28g
Protein: 5g

Please note these are estimates and may vary depending on ingredient brands or substitutions.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! This cake is best when chilled overnight, so making it a day in advance is actually ideal.

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and pat them dry thoroughly. Excess moisture from frozen berries can make the filling too runny.

Can I skip the lemon curd?

You can, but you’ll miss out on that concentrated lemon flavor. If needed, replace it with extra lemon zest and a touch more juice for balance.

How do I keep the whipped cream from deflating?

Use stabilized whipped cream or add a small spoon of powdered sugar while whipping. It helps it hold longer and gives structure.

Is this recipe gluten-free?

Not by default — graham crackers contain gluten. However, you can easily substitute with gluten-free cookie crumbs to make it safe for gluten-sensitive eaters.

Can I use a springform pan instead of a square pan?

Yes! A springform pan works wonderfully and makes for a more elegant presentation. Just line the bottom to help with easy removal.

How do I make the filling extra smooth?

Ensure your cream cheese is fully softened, and mix slowly to avoid air bubbles. Strain lemon juice to remove pulp if you’re aiming for silky smoothness.

Can I double the recipe?

Definitely — just use a larger dish or divide into two pans. This recipe scales well without needing to adjust proportions too much.

Conclusion

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing, crowd-pleasing dessert that looks as amazing as it tastes. The creamy lemon filling, juicy berries, and buttery crust come together without the need for an oven — making it perfect for any season, especially when it’s too hot to bake. Whether you’re hosting a party or treating yourself to something sweet and special, this cake is a stunning, foolproof choice that delivers every single time.