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No-Bake Lemon Blueberry Cream Cake

No-Bake Lemon Blueberry Cream Cake

  • Author: admin
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

No-Bake Lemon Blueberry Cream Cake is a bright, refreshing dessert that combines zesty lemon, fresh blueberries, and creamy layers without requiring an oven. This light yet indulgent cake features a crunchy biscuit crust, smooth lemon cream filling, and juicy bursts of blueberries, perfect for celebrations, casual gatherings, or any time you want a sweet treat with vibrant flavors and a stunning presentation.

Ingredients

Scale

Crust

  • 200g digestive biscuits or graham crackers, crushed
  • 100g unsalted butter, melted

Filling

  • 250g cream cheese, softened
  • 150g Greek yogurt or whipped cream
  • 100g powdered sugar
  • 60ml fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons gelatin or agar-agar (optional, for firmer setting)

Topping

  • 150g fresh blueberries
  • Extra blueberries, lemon zest curls, or edible flowers for garnish

Instructions

  1. Prepare the crust: Crush the digestive biscuits or graham crackers until they become fine crumbs. Mix the crumbs with melted butter until combined. Press the mixture firmly into the base of a springform pan or serving dish to form an even, sturdy crust. Chill in the refrigerator to set while preparing the filling.
  2. Make the lemon cream filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add Greek yogurt or whipped cream and mix until well combined and light in texture. Stir in powdered sugar, fresh lemon juice, and lemon zest until fully incorporated. If using gelatin or agar-agar, dissolve according to package instructions, then gently fold into the lemon cream mixture for a firmer set.
  3. Assemble with blueberries: Pour half of the lemon cream filling over the chilled crust and spread evenly. Sprinkle a generous layer of fresh blueberries on top of the cream. Pour the remaining lemon cream over the blueberries and smooth the surface with a spatula.
  4. Chill to set: Cover the assembled cake and refrigerate for at least 4 hours or overnight. This chilling time allows the filling to firm up beautifully and flavors to meld.
  5. Garnish and serve: Before serving, decorate the top with extra fresh blueberries, lemon zest curls, and edible flowers if desired for an inviting and visually stunning presentation.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Freshly squeezed lemon juice and zest greatly enhance the brightness of the cake.
  • Press the crust layer evenly and firmly to provide a stable foundation for the filling.
  • Longer chilling improves texture and flavor melding—overnight is best.
  • Wash and pat dry blueberries thoroughly to avoid excess moisture and soggy crust.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Keywords: no-bake cake, lemon cake, blueberry dessert, cream cake, summer dessert, easy dessert, no oven dessert

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Find it online: https://dishesbyme.com/no-bake-lemon-blueberry-cream-cake/