Description
A refreshing and delightful no-bake cream cake featuring layers of lemon and blueberries, perfect for warm weather.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Add the lemon juice and lemon zest to the cream cheese mixture, folding gently until incorporated.
- Pour the lemon cream mixture over the chilled crust in the springform pan, spreading it evenly.
- Top the cream layer with fresh blueberries, pressing them gently into the mixture.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, run a knife around the edge of the pan and carefully remove the sides of the springform. Slice and serve chilled.
Notes
- For a twist, try adding a layer of lemon curd between the cream layer and the blueberries for extra tartness.
- You can also substitute the blueberries with strawberries or raspberries for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg