No-Bake Lemon Blueberry Cream Cake
This no-bake lemon blueberry cream cake is a fridge-set wonder. It features a buttery graham cracker crust, a fluffy lemon cream filling, and a tangy blueberry swirl. Perfect for warm weather or make-ahead parties, this cake is light, luscious, and layered with flavor.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs about 16 full crackers
- ½ cup unsalted butter melted
- 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
- 1 tablespoon lemon zest optional but recommended
- 1 teaspoon vanilla extract
- For the blueberry layer:
- 1½ cups fresh or thawed frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Juice from ½ lemon
- Optional garnish:
- Whipped cream
- Extra blueberries
- Lemon zest or slices
Instructions
- Make the crust
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan using a flat-bottomed glass.
- Refrigerate while preparing the filling.
- Prepare the blueberry layer
- Combine blueberries, sugar, lemon juice, and water in a saucepan over medium heat.
- Bring to a simmer, then stir in the cornstarch. Let it gently bubble until thickened like jam.
- Remove from heat and let it cool completely.
- Make the lemon cream filling
- Beat the softened cream cheese until smooth.
- Add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully combined.
- Assemble the cake
- Pour half the lemon cream mixture over the chilled crust and smooth it.
- Dollop half the blueberry sauce on top and gently swirl with a butter knife.
- Add the remaining lemon cream, smooth the top, and swirl in the rest of the blueberry sauce.
- Chill and serve
- Cover the cake and refrigerate for at least 6 hours or overnight.
- When ready to serve, run a knife around the pan and release the springform.
- Garnish with whipped cream, blueberries, and lemon zest if desired.
Notes
- Use fresh lemon juice for the brightest flavor.
- Be patient when folding in the whipped cream—it keeps the texture airy.
- Chill overnight for the best sliceable results.
- Swap in raspberries, strawberries, or blackberries for the blueberry layer if desired.