No-bake Lemon Dazzling Blueberry Cream Cake
This vibrant and refreshing no-bake cake combines tangy lemon curd, rich cream cheese, and fresh blueberries, making it a perfect dessert for warm days.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs Provides a sweet and crunchy base.
- 0.5 cups ½ cup unsalted butter, melted Holds the crust together.
For the cream filling
- 2 packages 2 (8 oz) packages cream cheese, softened Adds creaminess to the cake.
- 1 cup 1 cup powdered sugar Sweetens the cream mixture.
- 1 cup 1 cup heavy whipping cream Adds a silky finish.
- 1 cup 1 cup lemon curd Provides a zesty flavor.
For the topping
- 1.5 cups 1 ½ cups fresh blueberries Adds color and flavor.
- 1 tablespoon 1 tablespoon lemon zest Enhances lemon flavor.
- to taste Additional blueberries and lemon zest for garnish For presentation.
Instructions
Preparation of the crust
- In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture into the bottom of a 9×9-inch square dish.
Preparation of the cream cheese mixture
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
Layering the cake
- Spread half of the cream cheese mixture over the prepared crust.
- Dollop lemon curd on top and swirl gently. Sprinkle half of the blueberries over this layer.
- Repeat layering with the remaining cream cheese mixture, lemon curd, and blueberries.
Chilling the cake
- Cover the dish and refrigerate for at least four hours or overnight for the best results.
Serving
- Garnish with whipped cream, extra blueberries, and lemon zest before slicing and serving.
Notes
Ensure cream cheese is at room temperature for smooth blending. Be gentle when folding to keep the dessert light and airy.