No Bake Lemon Blueberry Cream Cake (Printable Version)

Refreshing creamy cake with fresh blueberries and zesty lemon flavor. Light, easy no-bake summer dessert perfect for gatherings.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon

→ Lemon Blueberry Cream Filling

05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tablespoons freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 teaspoon pure vanilla extract
11 - 1 2/3 cups fresh blueberries

→ Topping

12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)

# How To Make:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest. Mix until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
02 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract; mix until fully combined.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
05 - Carefully fold in 1 2/3 cups fresh blueberries, taking care not to crush them.
06 - Pour the filling over the chilled crust and smooth the top with a spatula.
07 - Cover and refrigerate the cake for at least 4 hours, or until completely set.
08 - Before serving, carefully remove the cake from the springform pan. Top with the remaining fresh blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.

# Expert Tips:

01 -
  • No oven required during those sweltering summer months when even turning on the microwave feels like too much heat
  • The texture is somewhere between mousse and cheesecake but somehow lighter than either
  • You can make it the night before and wake up to a stunning dessert that looks like you spent hours
02 -
  • The cream cheese must be completely softened or you will end up with tiny lumps that no amount of mixing can fix
  • Fold the whipped cream in gently because overmixing deflates the air and makes the filling dense instead of light
  • This cake needs a full four hours to set but I have let it chill overnight and it held up beautifully
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream it makes a huge difference
  • If using frozen blueberries thaw them completely and pat them dry or they will turn your filling purple and make it too loose

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