Description
No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing dessert that beautifully marries zesty lemon with sweet blueberries, offering a creamy indulgence perfect for warm-weather gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into a 9×9-inch pan. Chill in the refrigerator.
- In a mixing bowl, beat softened cream cheese and sugar until smooth. Add lemon zest and juice; mix well.
- In another bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture using a rubber spatula.
- Spread half of the filling over the chilled crust, layer with blueberries, then add remaining filling on top.
- Garnish with extra blueberries and lemon zest. Cover and chill for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 17g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg