Description

This No-Bake Lemon Dazzling Blueberry Cream Cake is a show-stopping dessert that’s equal parts dreamy, creamy, and refreshingly tart. With layers of buttery graham cracker crust, luscious lemon cream, and juicy blueberry compote, this cake makes an elegant centerpiece—without ever turning on the oven. Perfect for summer gatherings or when you crave a sweet treat without the fuss.

Ingredients

For the Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Lemon Cream Filling

1 cup cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
2 cups heavy whipping cream, cold

For the Blueberry Compote

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water

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Instructions

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until fully combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.
Make the Blueberry Compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries begin to burst. Stir in the cornstarch slurry and cook for 1–2 minutes more, until thickened. Let cool completely.
Prepare the Lemon Cream Filling: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add lemon zest, lemon juice, and vanilla extract and mix until combined. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold into the cream cheese mixture until fully incorporated.
Assemble the Cake: Spread half of the lemon cream filling over the chilled crust. Spoon half of the blueberry compote over the lemon layer, swirling gently. Top with the remaining lemon cream, then finish with the remaining blueberry compote. Swirl the top gently with a knife for a marbled effect.
Chill and Serve: Refrigerate the assembled cake for at least 4 hours, or overnight, until firm. To serve, carefully release the cake from the pan, slice, and enjoy cold for the best creamy texture.

Notes

For a gluten-free version, use gluten-free graham crackers.
If using frozen blueberries, thaw before using and drain excess liquid.
Chilling overnight yields the best results for clean, firm slices.
Garnish with fresh lemon zest or whipped cream for extra flair.