Description
This Indulgent Lemon Blueberry Cream Cake is a refreshing and zesty no-bake dessert perfect for summer gatherings. Featuring a crunchy graham cracker crust layered with creamy lemon-infused filling and topped with fresh blueberries and whipped cream, this cake blends tartness and sweetness beautifully to delight your taste buds.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (Use digestive biscuits for a gluten-free option.)
- 0.5 cups Unsalted Butter (Consider coconut oil for a dairy-free version.)
Filling
- 8 oz Cream Cheese (Opt for vegan cream cheese for dairy-free.)
- 14 oz Sweetened Condensed Milk (Vegan version available or homemade alternative.)
- 0.5 cups Fresh Lemon Juice (Fresh is ideal for brightness.)
- 1 tablespoon Lemon Zest (Lime zest can add a unique twist.)
- 1 teaspoon Vanilla Extract (Substitute with almond extract for variety.)
Topping
- 2 cups Whipped Cream (Use a non-dairy topping if needed.)
- 2 cups Blueberries (Fresh or Frozen) (Mix berries for a delightful change.)
Thickening Mixture
- 0.5 cups Sugar (Honey or maple syrup can serve as alternatives.)
- 1 tablespoon Cornstarch (Arrowroot powder is a great substitute.)
- 0.25 cups Water
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of an 8-inch springform pan or cake dish to form the crust. Place it in the refrigerator to set while preparing the filling.
- Mix the filling base: In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sweetened condensed milk, continuing to beat until fully incorporated and silky in texture.
- Add flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix well to distribute all the flavors evenly, which will give the filling a bright, tangy flavor.
- Prepare thickening mixture: In a small saucepan, combine sugar, cornstarch, and water. Heat over medium heat, stirring constantly until the mixture thickens and turns translucent. Remove from heat and allow to cool slightly.
- Incorporate thickener into filling: Slowly fold the cooled cornstarch mixture into the lemon cream filling to give it body and help it set properly after chilling.
- Add whipped cream: Gently fold in the whipped cream into the lemon-cream mixture with a spatula, taking care not to deflate the airy texture. This will make the filling light and fluffy.
- Assemble the cake: Pour the prepared lemon blueberry cream filling over the chilled crust, smoothing out the top with a spatula. Sprinkle or arrange the blueberries evenly over the top for a beautiful and fresh garnish.
- Chill to set: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to firm up and the flavors to meld.
- Serve: Once set, carefully remove the cake from the pan, slice into 8 generous pieces, and serve chilled for the best taste and texture.
Notes
- For a gluten-free crust, substitute graham crackers with gluten-free digestive biscuits.
- Use coconut oil or a dairy-free butter substitute to make this cake dairy-free or vegan.
- Vegan cream cheese and sweetened condensed milk alternatives are available for a fully vegan option.
- Fresh lemon juice and zest are preferred for the best flavor, but bottled lemon juice can be used in a pinch.
- Blueberries can be fresh or frozen; if frozen, thaw and drain excess moisture before use.
- Letting the cake chill overnight enhances flavor blending and texture setting.
- This is a no-bake cake, making it perfect for hot weather and easy preparation.
