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No-Bake Lemon Blueberry Cream Cake Recipe

No-Bake Lemon Blueberry Cream Cake Recipe
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★★★★★

4.9 from 31 reviews

This No-Bake Lemon Blueberry Cream Cake is a delightful and refreshing dessert featuring a crunchy biscuit base, creamy lemon-infused cream cheese filling, and a sweet blueberry topping. Perfect for summer gatherings, this cake requires no baking and offers a zesty, creamy, and fruity flavor all in one slice.

Ingredients

Scale

Biscuit Base

  • 250 g digestive biscuits (or graham crackers), finely crushed
  • 100 g unsalted butter, melted
  • 2 tablespoons granulated sugar

Lemon Cream Filling

  • 450 g (16 oz) cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • ¾ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons powdered gelatin (or agar-agar)
  • 3 tablespoons warm water

Blueberry Topping

  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Optional Garnish

  • Fresh blueberries
  • Lemon slices or zest curls
  • Mint leaves

Instructions

  1. Prepare the Biscuit Base: Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, combine crushed biscuits, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the pan to create an even crust. Refrigerate while preparing the filling.
  2. Make the Lemon Cream Filling: In a small bowl, dissolve gelatin in warm water and let it bloom for 5 minutes. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, and beat until fully incorporated. Melt the bloomed gelatin in the microwave for 10 seconds, then mix it into the cream cheese mixture. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until light and fluffy. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
  3. Prepare the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–6 minutes until the berries begin to burst. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the mixture thickens, about 1–2 minutes. Remove from heat and let cool completely.
  4. Assemble and Chill: Once the cheesecake layer is firm, spoon the cooled blueberry topping evenly over the top. Refrigerate for an additional 30–60 minutes to set the topping.
  5. Serve and Enjoy: Release the cake from the springform pan and transfer to a serving plate. Garnish with fresh blueberries, lemon slices, or mint leaves. Slice and serve chilled for a refreshing, creamy, and fruity dessert!

Notes

  • Use cold heavy cream for best whipping results.
  • Ensure gelatin is fully dissolved to avoid lumps in the cream filling.
  • You can substitute agar-agar for gelatin to make it vegetarian-friendly.
  • Adjust sugar quantities based on your sweetness preference.
  • Refrigerate the cake for at least 4 hours but ideally overnight for best texture and flavor.
  • For a gluten-free version, use gluten-free biscuits or crackers for the base.

Nutrition

Keywords: No bake lemon blueberry cake, lemon cream cake, blueberry cheesecake, summer dessert, easy no bake dessert, creamy lemon cake, fruit topping cake

Find it online: https://maicook.com/no-bake-lemon-blueberry-cream-cake-recipe/