No-Bake Lemon Dazzling Blueberry Cream Cake a light, citrusy, and creamy dessert that delivers a burst of flavor with minimal effort. This no-bake lemon blueberry cream cake combines a buttery graham cracker crust, tangy lemon-infused cream filling, and sweet blueberry topping to create a perfect treat for warm-weather days—or anytime I want something fresh and fruity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 cup heavy cream

1/2 cup fresh blueberries

1/4 cup blueberry preserves

Directions

I mix the graham cracker crumbs, melted butter, and sugar in a medium bowl. Then I press the mixture into the bottom of a 9-inch springform pan to form the crust. I chill it in the refrigerator for 10 to 15 minutes so it sets up nicely.

While the crust chills, I beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice together in a bowl until the mixture is silky smooth.

In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, airy lemon cream.

I spread the lemon filling evenly over the chilled crust.

In a small saucepan over low heat, I warm the blueberry preserves just enough so they’re easy to drizzle. I pour them over the cream layer.

I top it off with a scattering of fresh blueberries and refrigerate the cake for at least 3 hours, or until it’s fully set.

Once chilled and set, I release it from the springform pan, slice, and serve.

Servings and timing

Prep Time: 20 minutes

Chill Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 8

Calories per serving: 310 kcal

Variations

When I want to change things up, I sometimes swap the blueberries for raspberries or blackberries. I’ve also tried adding a few drops of vanilla extract to the cream for a deeper flavor. For a slightly tangier version, I mix in a bit of Greek yogurt with the cream cheese. And if I’m serving a crowd, I double the recipe and layer it in a 9×13-inch dish instead.

Storage/Reheating

I keep leftovers covered in the fridge for up to 4 days. The texture holds up well, especially if I store it in an airtight container. Since it’s a no-bake dessert, there’s no reheating involved—just slice and enjoy straight from the fridge.

FAQs

How do I know when the cake is set?

I usually check after three hours. If the center jiggles too much, I leave it in for another hour. It should feel firm to the touch and hold its shape when sliced.

Can I freeze this cake?

Yes, I can freeze it for up to a month. I wrap it tightly and thaw it in the fridge overnight. Just note the texture may be slightly softer after thawing.

Can I use frozen blueberries?

I prefer fresh blueberries for the topping, but frozen will work in a pinch. I thaw and drain them first to avoid excess moisture on the cake.

What can I use instead of blueberry preserves?

I’ve swapped in raspberry or strawberry preserves before, or even a simple berry compote. As long as it’s a spreadable fruit topping, it should work well.

Can I make this ahead of time?

Absolutely. I often make it the night before to let it chill overnight. It gives the flavors more time to develop and makes serving stress-free.

Conclusion

This No-Bake Lemon Dazzling Blueberry Cream Cake is one of my go-to recipes when I want something refreshing, easy, and impressive. The creamy lemon filling, bright blueberries, and buttery crust are a dreamy combo that always gets compliments. Whether I’m entertaining or just treating myself, this dessert never fails to hit the spot.

Recipe:

No-Bake Lemon Dazzling Blueberry Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This No-Bake Lemon Dazzling Blueberry Cream Cake is a light, citrusy dessert featuring a buttery graham cracker crust, creamy lemon filling, and sweet blueberry topping. Perfect for summer parties, quick gatherings, or anytime you crave a refreshing no-bake treat. Easy, elegant, and bursting with lemon and blueberry flavor.

Total Time: 3 hours 20 minutes
Yield: 8 servings

Instructions

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the base of a 9-inch springform pan. Chill for 10–15 minutes.
In a large bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Spread the lemon cream over the chilled crust.
Warm the blueberry preserves in a saucepan until pourable. Drizzle over the cream layer.
Top with fresh blueberries.
Refrigerate for at least 3 hours, or until fully set.
Release from the springform pan, slice, and serve chilled.