No-Bake Lemon Blueberry Cream Cake

If you’re craving a light, refreshing dessert that’s bursting with sunshiney flavors, this No-Bake Lemon Blueberry Cream Cake is just what you need! With a buttery graham cracker crust, a velvety lemon-infused filling, and juicy blueberries in every bite, it’s the perfect sweet treat for warm days—or anytime you want something creamy and delicious without turning on the oven!

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• Extra lemon zest & blueberries for garnish

Instructions

1. Prepare the crust – Mix graham cracker crumbs with melted butter, then press the mixture into a 9×9-inch pan. Place in the fridge to chill.
2. Make the creamy filling – In a bowl, beat cream cheese and sugar until smooth. Add lemon zest and lemon juice, mixing well.
3. Whip the cream – In a separate bowl, whip heavy cream until soft peaks form. Gently fold it into the cream cheese mixture for a light, fluffy texture.
4. Layer it up – Spread half the filling over the crust, then sprinkle with fresh blueberries. Add the remaining filling on top, smoothing it out.
5. Chill & serve – Garnish with extra blueberries and lemon zest. Refrigerate for at least 4 hours before slicing and serving.
6. Enjoy this creamy, citrusy, and berry-filled delight with friends and family!