If you love the bright, tangy flavors of lemon paired with sweet bursts of blueberry, you’re going to fall head over heels for this No-Bake Lemon Blueberry Cream Cake. It’s a luscious dessert that blends a crunchy biscuit base with a creamy, zesty lemon filling and a glossy, fruit-filled topping that screams fresh summer indulgence. What’s even better is that it requires no oven, making it an effortless treat to prepare ahead of time and impress your friends and family with its stunning layers and delightful texture. This No-Bake Lemon Blueberry Cream Cake is truly a showstopper for any occasion.

No-Bake Lemon Blueberry Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the foundation of a memorable dessert, and this recipe’s simplicity is its charm. Each ingredient has an essential role: the buttery biscuit base provides a satisfying crunch, the cream cheese and lemon create a tangy and sumptuous filling, while fresh blueberries add bursts of juicy sweetness and vibrant color.

Digestive biscuits or graham crackers: These form a crisp and flavorful base that contrasts perfectly with the creamy filling.
Unsalted butter: Melted butter binds the biscuit crumbs into a solid crust with a rich taste.
Granulated sugar: Adds subtle sweetness to both crust and filling without overpowering the tart lemon.
Cream cheese: The main creamy element, providing tang and smoothness to the filling.
Heavy whipping cream: Whipped to stiff peaks for a light, airy texture in the filling.
Fresh lemon juice and zest: Deliver a bright, zesty kick that defines the cake’s flavor profile.
Vanilla extract: Adds warmth and depth to the lemon cream filling.
Gelatin (or agar-agar): Ensures the filling sets beautifully without baking.
Fresh or frozen blueberries: Provide a juicy, sweet topping with a natural pop of color.
Cornstarch: Thickens the blueberry topping to a perfect glaze consistency.
Optional garnishes – lemon slices, mint leaves: Elevate the presentation and add fresh aromatic notes.

How to Make No-Bake Lemon Blueberry Cream Cake

Step 1: Prepare the Biscuit Base

Start by lining the bottom of your 9-inch springform pan with parchment paper. Combine crushed digestive biscuits (or graham crackers) with melted butter and sugar in a bowl until every crumb is evenly coated. Press this mixture firmly and evenly into the bottom of the pan to create a sturdy crust that will hold up to the luscious filling. Pop it into the fridge to chill while you make the filling.

Step 2: Make the Lemon Cream Filling

First, bloom your gelatin by sprinkling it over warm water and letting it sit for a few minutes. In a separate large bowl, beat softened cream cheese with sugar until silky and smooth. Add in fresh lemon juice, lemon zest, and vanilla extract, blending everything until fully combined. Warm the bloomed gelatin just slightly in the microwave and stir it into the cream cheese mixture. Next, whip the cold heavy cream to stiff peaks and gently fold it into the lemon mixture, preserving its fluffy texture. Pour this creamy, tangy filling over your chilled crust and smooth the top. Refrigerate for at least 4 hours so it can set into a perfect, sliceable consistency.

Step 3: Prepare the Blueberry Topping

While the filling chills, cook your blueberries, sugar, and lemon juice over medium heat until the berries just start to burst and release their juices. Mix cornstarch with water to create a slurry, then stir this into the berry mixture to thicken it into a luscious glaze. Once thickened, let the topping cool completely so it won’t melt the cream filling when layered on top.

Step 4: Assemble and Chill

After your lemon cream filling has fully set, spoon the cooled blueberry topping evenly over the surface. Return the cake to the fridge to chill for an additional 30 to 60 minutes, giving the topping time to firm up and marry with the creamy layer beneath. When ready, carefully remove the cake from its springform pan and transfer it to a serving plate.

How to Serve No-Bake Lemon Blueberry Cream Cake

Garnishes

For an inviting presentation, garnish your cake with extra fresh blueberries, delicate lemon slices, or playful curls of lemon zest. A few sprigs of fresh mint can add a lovely pop of green as well as a refreshing aroma that complements the cake’s bright flavors.

Side Dishes

This No-Bake Lemon Blueberry Cream Cake pairs beautifully with a light, fruity side such as a simple mixed berry salad or a crisp green salad dressed with a citrus vinaigrette. A chilled glass of sparkling water infused with lemon or a cup of herbal tea will perfectly round out the dessert experience without overshadowing it.

Creative Ways to Present

Serve individual slices on charming dessert plates, each topped with a drizzle of blueberry sauce and a sprig of mint. You can also layer the components into individual parfait glasses for a stunning deconstructed version that’s just as delicious. For gatherings, add edible flowers or dust the top with a little powdered sugar as a finishing touch to wow your guests.

Make Ahead and Storage

Storing Leftovers

Your No-Bake Lemon Blueberry Cream Cake keeps beautifully in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or stored in an airtight container to preserve its creamy texture and fresh flavors.

Freezing

If you want to enjoy this cake later, wrap whole slices individually in plastic wrap and then aluminum foil before freezing. It can be frozen for up to a month. When you’re ready to indulge, transfer the slices to the fridge to thaw slowly overnight.

Reheating

This dessert is best served chilled, so reheating is not necessary. Simply let frozen slices thaw completely in the refrigerator, then enjoy the cool, refreshing creaminess that makes this No-Bake Lemon Blueberry Cream Cake so irresistible.

FAQs

Can I use agar-agar instead of gelatin?

Absolutely! Agar-agar is a great vegetarian alternative to gelatin. Use the same amount as gelatin and dissolve it in warm water before adding it to the filling. Just be sure to follow package instructions for blooming.

What if I don’t have fresh lemons? Can I use bottled lemon juice?

While fresh lemon juice and zest give the best flavor and brightness, bottled lemon juice can work in a pinch. Just try to choose one without additives and consider adding a bit less since it’s usually more concentrated.

Can I substitute the digestive biscuits with something else?

Yes! Graham crackers are a classic substitute. For a nutty twist, you could even try crushed almond or oat cookies. Just ensure they’re finely crushed and press well with the butter to hold the base together.

Is it possible to make this cake vegan?

To make a vegan version, swap cream cheese and heavy cream with plant-based alternatives and use agar-agar instead of gelatin. Keep in mind that texture and flavor may vary slightly, but the cake will still be delicious.

How long does this cake need to chill before serving?

The lemon cream filling needs at least 4 hours to set properly, and the blueberry topping should chill an additional 30 to 60 minutes. For best results, prepare the cake the day before serving so it has plenty of time to firm up and the flavors to meld beautifully.

Final Thoughts

You really can’t go wrong with this No-Bake Lemon Blueberry Cream Cake when you want a dessert that feels both elegant and effortlessly homemade. Its bright citrus zing paired with sweet blueberry goodness offers a fresh, delightful finish to any meal. I promise that once you try making this treat, it will become a new favorite in your recipe collection to share again and again with loved ones. Give it a go—you’re going to love every creamy, fruity bite!