Description
This No-Bake Lemon Dazzling Blueberry Cream Cake features a crisp graham cracker crust topped with a creamy, tangy lemon-infused cream cheese filling, crowned by warm honey-coated fresh blueberries. Easy to prepare with no extensive baking required, this dessert offers a refreshing combination of citrus and berry flavors perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Topping
- 2 cups fresh blueberries
- 1/4 cup honey
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Combine crust ingredients: In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the crumbs are evenly coated.
- Press crust mixture: Transfer the mixture into a 9-inch pan and press firmly into an even layer at the bottom.
- Bake crust: Bake the crust for 10 minutes, then remove and cool completely.
- Beat cream cheese: In a separate bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add powdered sugar: Incorporate powdered sugar into cream cheese, mixing until fully combined.
- Whip cream: In another bowl, whip heavy cream with vanilla extract until soft peaks form.
- Fold whipped cream: Gently fold whipped cream into the cream cheese mixture until smooth and even.
- Add lemon flavor: Stir in lemon juice and zest to infuse a tangy flavor.
- Assemble filling: Spread the cream cheese mixture evenly over the cooled crust.
- Prepare blueberry topping: Warm honey in a small saucepan over medium heat briefly to loosen.
- Coat blueberries: Add fresh blueberries to the honey and stir gently to coat.
- Sauté blueberries: Cook for 2-3 minutes until berries release some juice but maintain shape.
- Add topping: Pour blueberry-honey mixture over the cream cheese layer, spreading evenly.
- Chill cake: Refrigerate for at least 4 hours or overnight for flavors to meld and cake to set.
- Serve: Slice chilled cake and enjoy its creamy texture topped with luscious blueberries.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overcook the blueberries to preserve their shape and fresh texture.
- For a firmer crust, press firmly before baking and do not skip the baking step.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Substitute honey with maple syrup for a different flavor or to make it vegan-friendly (adjust cream accordingly).
