No-Bake Lemon Dazzling Blueberry Cream Cake
A delightful no-bake dessert featuring a creamy layer of lemon and blueberry flavors, perfect for any occasion.
Servings: 12 servings
Calories: 290kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a sweet, crunchy base.
- 1/2 cup unsalted butter, melted Binds the crumb crust together.
For the filling
- 1 package (8 oz) cream cheese, softened Brings creaminess and tanginess.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Enhances the flavors.
- Zest of 1 lemon lemon zest Infuses fresh citrus notes.
- 1 cup heavy cream Adds fluffiness when whipped.
For the topping
- 1 can (21 oz) blueberry pie filling Adds vibrant color and fruitiness.
Instructions
Preparation
- In a bowl, combine the graham cracker crumbs with the melted butter. Mix until well coated and press firmly into the bottom of a 9×13-inch dish to form a solid crust.
- In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon zest, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Spoon the blueberry pie filling over the cream cheese layer, spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Notes
For a gluten-free crust, try using crushed Oreos or almond flour. Consider adding fresh fruits for decoration before serving.