Description
This no-bake lemon dazzling blueberry cream cake is the ultimate easy dessert for summer. With layers of creamy lemon filling, juicy blueberries, and a buttery graham cracker crust, this refreshing no-bake treat is perfect for warm weather. Ideal for brunch, gatherings, or when you’re craving a quick and elegant sweet — it’s a must-try in your collection of quick breakfast ideas, easy dessert recipes, and healthy snack-worthy treats. The zesty lemon flavor is perfectly balanced with sweet blueberries and airy whipped cream. If you’re looking for easy no-bake recipes, dinner ideas with a light finish, or refreshing food ideas for guests — this is it.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup lemon curd
1 1/2 cups whipped cream, divided
1 cup fresh blueberries
Extra blueberries, lemon slices, and zest for garnish
Instructions
1. In a bowl, mix graham cracker crumbs with melted butter until fully combined.
2. Press the mixture into the bottom of a 9×9-inch parchment-lined pan and freeze while making the filling.
3. In a large bowl, beat cream cheese until smooth. Slowly add the condensed milk, mixing until silky.
4. Add lemon juice and lemon zest to the cream cheese mixture. Mix until fully incorporated.
5. Fold in lemon curd gently to create a swirled effect.
6. Fold in half of the whipped cream to lighten the mixture.
7. Carefully fold in fresh blueberries, avoiding crushing them.
8. Spread the filling over the crust evenly. Chill in the fridge for at least 6 hours or overnight.
9. Before serving, top with remaining whipped cream, blueberries, lemon slices, and extra zest.
10. Slice and serve chilled.
Notes
Make sure the cream cheese is at room temperature for a smooth, lump-free filling.
Pat blueberries dry before mixing to avoid excess moisture in the filling.
Chilling overnight gives the cake the best texture and cleanest slices.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: no-bake cake, lemon dessert, blueberry cream cake, summer recipes, easy dessert, healthy snack, quick breakfast, dinner ideas