Description
This no-bake Lemon Blueberry Cake combines a buttery graham cracker crust with creamy lemon filling and fresh blueberries for a refreshing summer dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- Lemon zest and extra blueberries for garnish
Instructions
- Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill briefly.
- Beat cream cheese and sugar until smooth, then mix in lemon zest and lemon juice.
- Whip heavy cream to soft peaks in a separate bowl.
- Fold whipped cream into the lemon cream cheese mixture.
- Spread half the filling over the crust, add blueberries, then top with remaining filling.
- Garnish with extra blueberries and lemon zest. Chill at least 4 hours before slicing.
Notes
- Chilling the cake fully helps it set cleanly.
- Overnight chilling provides the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 75