No-bake Lemon Dazzling Blueberry Cream Cake
A refreshing no-bake dessert that combines zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the filling
- 2 packages (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream Whipped until stiff peaks form
- 1 cup lemon curd Can be store-bought or homemade
- 1 ½ cups fresh blueberries Plus additional for garnish
- 1 tablespoon lemon zest Plus additional for garnish
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs with melted butter. Stir until fully mixed. Press this mixture firmly into the bottom of a 9×9 inch square dish to create an even crust.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully integrated.
- Spread half of the cream cheese mixture evenly over the prepared crust. Dollop lemon curd on top and swirl gently with a knife. Sprinkle half of the blueberries over this layer.
- Layer on the remaining cream cheese mixture, followed by dollops of lemon curd and the last of the blueberries.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Serving
- Before serving, decorate with whipped cream, additional blueberries, and a sprinkle of lemon zest for garnish.
Notes
Make sure the cream cheese is softened for a smooth consistency. Whipping cream should be at stiff peaks for the best texture. It's best to chill overnight.