No-Bake Lemon Dazzling Blueberry Cream Cake

Have you ever had a dessert that made you close your eyes and smile with the very first bite? That’s exactly what happened when I made this No-Bake Lemon Dazzling Blueberry Cream Cake. It’s fresh, creamy, fruity, and bright. And the best part? You don’t need to turn on your oven. This dessert is a fridge miracle, perfect for warm days, busy nights, or when you just don’t want to bake but still want to impress everyone at the table.

I remember the first time I made this cake. It was a warm spring evening. The sun was starting to set, and my kitchen smelled like lemons and sweet cream. I had fresh blueberries in the fridge that were begging to be used, and I didn’t feel like heating up the house. I layered everything into a springform pan, let it chill overnight, and the next day? Pure magic. My family couldn’t stop eating it. Even my picky little niece asked for seconds. That’s when I knew—I had found a keeper.

Now I make this cake for birthdays, Sunday dinners, and especially summer BBQs. It looks fancy, but it’s actually so simple. And if you love lemon, blueberries, and cream like I do, you’re going to want to keep this recipe forever.

Why You’ll Fall in Love with This No-Bake Lemon Blueberry Cream Cake

This cake isn’t just a treat—it’s a little sunshine on your plate. Every bite is creamy, fruity, and gently sweet. It has all the richness of cheesecake but feels lighter thanks to the lemon and whipped cream. And those juicy blueberries? They burst with flavor in every slice.

Here’s why this cake is so special:

• It’s completely no-bake. No oven, no fuss, no sweating in a hot kitchen.
• It looks beautiful. That creamy yellow with pops of dark blueberries is just stunning.
• It’s easy to make. No fancy skills required.
• It’s make-ahead friendly. You can prepare it the night before and let it chill.
• Everyone loves it. Even people who say they don’t like dessert go back for more.

Whether you’re throwing a party, having a family dinner, or just want something sweet for yourself, this cake delivers every single time.

What You’ll Need to Make This Creamy Lemon Blueberry Dream

Let’s talk ingredients. You don’t need anything fancy—just some fridge and pantry basics.

For the crust:

• 2 cups graham cracker crumbs (about 16 full crackers)
• ½ cup melted unsalted butter
• 2 tablespoons sugar

For the lemon cream filling:

• 1 can (14 oz) sweetened condensed milk
• 1 package (8 oz) cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup lemon juice (freshly squeezed is best)
• 1 tablespoon lemon zest (optional, but highly recommended)
• 1 teaspoon vanilla extract

For the blueberry layer:

• 1½ cups fresh or frozen blueberries
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• Juice from half a lemon

For garnish (optional but lovely):

• Whipped cream
• Extra blueberries
• Lemon zest or thin lemon slices

Everything here is easy to find at any grocery store. If you’re using frozen blueberries, just thaw them first. And make sure your cream cheese is soft—it helps everything mix better.

How to Make No-Bake Lemon Blueberry Cream Cake

This recipe comes together in a few simple steps. I always start by getting everything ready and giving myself a clean workspace. Trust me, it makes the process even more enjoyable!

Make the crust

• In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it feels like wet sand.
• Press the mixture into the bottom of a springform pan (9-inch works best). Use a flat-bottomed glass to really pack it in tight.
• Place it in the fridge to chill while you make the filling.

Make the blueberry layer

• In a small saucepan, add the blueberries, sugar, lemon juice, and water. Bring it to a simmer over medium heat.
• Stir in the cornstarch and let the mixture bubble gently until it thickens. It should look like blueberry jam.
• Let this cool completely before using. You don’t want it melting the cream layer.

Make the lemon cream filling

• In a large bowl, beat the cream cheese until smooth and creamy.
• Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until everything is smooth and bright.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the lemon mixture. Take your time so it stays fluffy.

Assemble the cake

• Take the chilled crust from the fridge.
• Pour in half of the lemon cream mixture and smooth it out.
• Spoon half of the blueberry mixture on top in little dollops and gently swirl it with a butter knife.
• Repeat with the rest of the cream mixture and top it with more blueberry sauce.
• Smooth the top and swirl again if you like a marble effect.

Chill and serve

• Cover the cake and place it in the fridge for at least 6 hours, or overnight for best results.
• When ready to serve, run a knife around the edge and release the springform pan.
• Garnish with whipped cream, extra blueberries, and lemon zest if you’d like.

That’s it. Slice, serve, and get ready for compliments!

Tips for Perfect No-Bake Cakes Every Time

This cake is pretty forgiving, but here are a few little tricks that make it extra great.

• Use fresh lemon juice. It makes the flavor pop in the best way.
• Chill overnight. The longer it sets, the better the texture.
• Be gentle with folding. You want your cream light and airy.
• Don’t skip the blueberry swirl. It adds flavor, color, and a little wow factor.

If you’re feeling creative, you can also swap the blueberries for raspberries or strawberries. I’ve even done it with blackberries and it was amazing.

Make-Ahead and Storage Tips

This cake is a dream for prepping ahead of time. I usually make it the night before a party or family dinner.

• In the fridge: It keeps well for up to 4 days in the fridge. Just cover it tightly.
• In the freezer: You can freeze it! Slice it first, then wrap each piece in plastic wrap and foil. It keeps for about 1 month. Let it thaw in the fridge before eating.

If you ever want a little slice of summer in the middle of winter, this frozen treat is perfect.

Why I Keep Coming Back to This Cake

Sometimes, I bake because I want to be fancy. Other times, I just want something that makes me feel good. This no-bake lemon blueberry cream cake is both. It’s elegant, yes. But it’s also comforting. It reminds me of sunny days, picnics in the park, and quiet evenings with tea and a fork in my hand.

I love that I can make it without stress. I love that people always ask me for the recipe. But most of all, I love that every bite makes me smile. And I really think it’ll make you smile too.

FAQ – All Your Questions Answered

Can I use a different kind of crust?
Yes! You can use crushed digestive biscuits, vanilla wafers, or even shortbread cookies.

Can I make it dairy-free?
You can try using dairy-free cream cheese and whipped topping. Just make sure they’re firm enough to hold up.

What if I don’t have a springform pan?
You can use a deep pie dish or a square baking dish. Just line it with parchment paper for easy removal.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.

Can I double the recipe?
Yes! Use a 9×13 inch dish and double all the ingredients.