This No-bake Lemon Dazzling Blueberry Cream Cake is like a sunshine treat! With creamy layers of lemon goodness and fresh blueberries, it’s simply refreshing and light.
Who knew making a fancy dessert could be this easy? I whip it up quickly, and it’s always a hit at gatherings. No oven, no fuss—just smiles all around! 😊
Key Ingredients & Substitutions
Graham cracker crumbs: These make a great crust. If you don’t have graham crackers, you can use vanilla wafers or digestive biscuits instead. Just crush them into fine crumbs.
Unsalted butter: I recommend unsalted to control the sweetness. If you want a dairy-free option, consider using coconut oil or a dairy-free butter substitute instead.
Cream cheese: Softened cream cheese gives a rich texture. Neufchâtel cheese is a lower-fat option that works well too. For a dairy-free version, try using cashew cream or a vegan cream cheese.
Sweetened condensed milk: This adds sweetness and creaminess. For a lower-sugar alternative, look for unsweetened coconut milk mixed with a bit of sweetener. Maple syrup also works!
Lemon juice and zest: Fresh lemon juice brightens the flavor. If you’re in a pinch, bottled lemon juice works, but fresh is best for taste. Lime juice can be a fun substitute as well!
Whipped topping: Feel free to use homemade whipped cream if you prefer. Just whip up heavy cream with a bit of sugar until soft peaks form. For a vegan option, look for a plant-based whipped topping.
How Do You Ensure a Smooth Cream Cheese Mixture?
Beating the cream cheese smoothly is crucial for this recipe. Cold cream cheese can be lumpy, which isn’t pleasant. Let it soften at room temperature for 30 minutes. Use an electric mixer to get a velvety texture. Gradually mix in sweetened condensed milk; this helps prevent lumps too!
- Start at a lower speed to avoid splatters, then increase as it combines.
- Make sure to scrape the sides of the bowl to mix everything evenly.
Following these tips will help you achieve a nice smooth texture for your lemon blueberry filling, which makes the cake extra creamy and delightful! Enjoy your baking!
How to Make No-bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed
- 1 cup fresh blueberries, plus extra for garnish
- Lemon zest for garnish
How Much Time Will You Need?
This delightful cake takes about 20 minutes of preparation time, plus a chilling time of at least 4 hours (or overnight for the best results) in the refrigerator. So, while it’s quick to put together, make sure you plan for the cooling time!
Step-by-Step Instructions:
1. Making the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until everything is well combined. Once mixed, press this crumb mixture firmly into the bottom of a 9×9-inch square baking dish. This will create a deliciously crunchy crust, so make sure it’s nice and even. Set this aside while you prepare the filling.
2. Preparing the Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Add the sweetened condensed milk gradually, continuing to mix until the filling is well blended and smooth. It should look rich and creamy at this point!
3. Adding Flavor:
Now, stir in the fresh lemon juice, lemon zest, and vanilla extract to the cream mixture. Mix until everything is evenly incorporated, and the bright lemon flavor shines through the creamy filling.
4. Folding in the Whipped Topping:
Gently fold in the thawed whipped topping into your mixture. Do this carefully until there are no streaks left. This step adds lightness to your filling, making it fluffy and airy.
5. Mixing in Blueberries:
Add the fresh blueberries to the cream mixture and gently stir them in. This adds lovely bursts of flavor and color to your cake!
6. Assembling the Cake:
Pour the lemon blueberry filling over your prepared crust, spreading it evenly with a spatula. Once it’s all nice and smooth on top, cover the dish with plastic wrap to keep it fresh.
7. Chilling the Cake:
Place the dish in the refrigerator and let it chill for at least 4 hours, or overnight if you can wait! This helps the cake set properly and develop its flavors.
8. Serving:
Once set, remove the cake from the refrigerator. Before serving, garnish with additional blueberries and a sprinkle of lemon zest on top for an inviting touch. Cut it into squares, and dig in to enjoy your delicious No-bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Different Cookie Crumbs for the Crust?
Absolutely! If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even crushed Oreos for a different flavor. Just make sure to adjust the sugar content if your alternative is already sweetened.
How Can I Make This Gluten-Free?
To make a gluten-free version, use gluten-free graham cracker crumbs or a suitable cookie alternative. Always double-check labels to ensure all ingredients are certified gluten-free, especially the whipped topping.
Can I Substitute Fresh Blueberries with Frozen Ones?
Yes, you can use frozen blueberries! Just be sure to thaw and drain them well before adding to the mixture to prevent excess moisture. You might want to toss them in a little flour to help absorb any extra liquid and keep the filling from becoming too runny.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cover the cake with plastic wrap to keep it fresh. You can also freeze individual squares for a longer shelf life, just let them thaw in the fridge before enjoying!
