No-Bake Lemon Dazzling Blueberry Cream Cake
This delightful no-bake cake features a creamy filling with zesty lemon and sweet blueberry flavors, perfect for any occasion.
Servings: 12 servings
Calories: 320kcal
Ingredients
Crust
- 2 cups graham cracker crumbs Provides a sweet and crunchy base for the cake.
- 1/2 cup unsalted butter, melted Adds richness and helps bind the crust together.
Filling
- 1 package (8 oz) cream cheese, softened Brings a creamy texture to the filling.
- 1 cup powdered sugar Sweetens the filling while giving it a smooth consistency.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 cup heavy cream Essential for whipping up light and airy creaminess.
- Zest of 1 lemon Delivers refreshing citrus flavor.
Topping
- 1 can (21 oz) blueberry pie filling Adds color and fruity flavor.
Instructions
Prepare the Crust
- In a bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
- Press this mixture firmly into the bottom of a 9×13-inch dish to form a firm, buttery crust.
Make the Filling
- In a separate bowl, beat the softened cream cheese until velvety smooth.
- Gradually add in the powdered sugar, vanilla extract, and lemon zest. Mix thoroughly until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture for an airy, luscious texture.
Assemble the Cake
- Spread the creamy mixture evenly over the graham cracker crust, smoothing the top with a spatula.
- Carefully spread the blueberry pie filling over the cream cheese layer.
Chill
- Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld and the cake to set.
Notes
Chill cream cheese and heavy cream for the best texture. Garnish with fresh blueberries if desired. Can experiment with different fruit pie fillings.