Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
For the Lemon Cream Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup heavy whipping cream
For the Topping:
2 cups fresh blueberries
Lemon zest and extra blueberries for garnish
Instructions
-
Prepare the Crust:
In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a 9×9-inch square pan. Refrigerate to set while you prepare the filling. -
Make the Lemon Cream Filling:
Beat softened cream cheese and sugar together until smooth. Add lemon zest and lemon juice. Mix well. -
Whip the Cream:
In a separate bowl, whip the heavy cream to soft peaks. -
Combine the Filling and Whipped Cream:
Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy. -
Assemble the Cake:
Spread half of the lemon cream filling over the crust. Layer 1 cup of blueberries. Add the rest of the filling and smooth it out. -
Garnish and Chill:
Top with more blueberries and lemon zest. Refrigerate for at least 4 hours, or overnight. -
Serve and Enjoy!
Slice into squares and serve. Enjoy your refreshing, no-bake lemon blueberry cream cake!
Notes
-
Store leftovers in an airtight container in the fridge for up to 2-3 days.
-
For long-term storage, freeze the cake before garnishing. Thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (No Bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg