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–+ servings

Lemon Blueberry Cream Cake

A delightful no-bake dessert combining the bright flavors of lemon and the sweetness of blueberries, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
Filling
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 lemon zest of
  • 1 cup fresh blueberries

Equipment

  • 9x13 inch baking dish
  • mixing bowls
  • electric mixer

Method
 

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until crumbly. Press into the bottom of a 9x13 inch baking dish and refrigerate for 30 minutes.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and mix until combined.
  3. In another bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Add fresh lemon juice and lemon zest to the cream cheese mixture and fold gently until combined. Spread over the chilled crust and scatter fresh blueberries on top.
  5. Cover and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 230kcalProtein: 3gSodium: 150mg

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