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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 cup heavy whipped cream - 1 teaspoon vanilla extract - Zest of 1 lemon - ½ cup fresh lemon juice - 1 ½ cups fresh blueberries (plus extra for garnish) The graham cracker crumbs form a sweet crust. They give a nice crunch. The melted butter binds the crumbs together, helping the crust hold its shape. Cream cheese adds rich creaminess and tang. Powdered sugar sweetens the filling, making it smooth. Heavy whipped cream brings lightness and fluffiness. Vanilla extract adds depth to the flavor. Lemon zest and juice give a bright, fresh taste. Fresh blueberries provide sweetness and texture, plus a pop of color. You can add other fruits like strawberries or raspberries for a twist. Try using lime juice instead of lemon for a different flavor. If you need a gluten-free option, use gluten-free graham crackers. For a vegan version, replace cream cheese with a dairy-free alternative and use coconut cream in place of heavy whipped cream. This way, you can make a dessert that suits your needs and tastes. For the full recipe, check out the details on how to create this delightful treat! ``` To start, you will need to mix the graham cracker crumbs with melted butter. Take 1 ½ cups of crumbs and ½ cup of butter. Combine them in a medium bowl. Mix until the crumbs look evenly coated. This will give your crust a nice flavor. Next, press the mixture firmly into the bottom of a 9-inch springform pan. Use your hands or the back of a spoon to make it even. Once it is flat, place the pan in the refrigerator to chill. This helps the crust firm up while you work on the filling. Now, let's move on to the cream filling. In a large bowl, beat 1 cup of softened cream cheese with 1 cup of powdered sugar. Mix until it is smooth and creamy. This step is key for a rich filling. Add the zest of one lemon, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix again until everything is well combined. The lemon gives the filling a bright flavor that pairs perfectly with the blueberries. In another bowl, whip 1 cup of heavy cream until stiff peaks form. This makes the cake light and fluffy. Gently fold the whipped cream into the lemon cream cheese mixture. Be careful to mix without losing too much air. Next, gently fold in 1 ½ cups of fresh blueberries. You want to keep them whole for bursts of flavor. Pour your lemon blueberry filling over the chilled graham cracker crust. Smooth the top with a spatula for a nice finish. Cover the cake with plastic wrap and refrigerate for at least 4 hours. For best results, let it chill overnight. Once set, carefully remove the sides of the springform pan. Garnish with extra blueberries and a sprinkle of lemon zest before serving. Enjoy your delicious creation! For the complete process, refer to the Full Recipe. To get the best creamy texture, start with room temperature cream cheese. Cold cream cheese does not mix well. It can lead to lumps in your filling. Set the cream cheese out for about 30 minutes before you begin. When you beat the cream cheese, use a hand mixer. Mix on medium speed until it’s smooth and fluffy. This will help it combine with the powdered sugar better. Once the cream cheese is fluffy, add in the lemon zest and juice. These fresh flavors will brighten your cake. Before you add the filling, chill the crust. Let it sit in the fridge for at least 30 minutes. This helps the butter set, keeping the crust firm. If the crust is warm, it can soak up moisture from the filling. For storage, keep the cake in the fridge. Use plastic wrap to cover it tightly. It can last for about three days. If you want to make it ahead, consider freezing it. Just make sure it’s well wrapped. Thaw it in the fridge before serving for the best taste. This no-bake lemon blueberry cream cake is a delightful treat that everyone will love. For the full recipe, check out the detailed instructions above! {{image_2}} You can easily change the fruits in this cake. Try strawberries for a sweet twist. Raspberries add a nice tartness, perfect for summer. You can also switch to different citrus fruits. Limes bring a zesty kick that pairs well with blueberries. Oranges provide a sweet and juicy flavor that is refreshing. Each option gives your cake a new taste while keeping it fun. Making this cake gluten-free is simple. You can replace graham cracker crumbs with gluten-free options. Look for gluten-free cookie crumbs or even ground nuts. This keeps the crust tasty and safe for everyone. For a vegan version, use dairy-free cream cheese. You can also swap heavy cream with coconut cream. Make sure to use powdered sugar that does not contain bone char. These swaps will keep the cake creamy and delicious without animal products. Enjoy the same great taste while meeting dietary needs! To keep your No-Bake Lemon Blueberry Cream Cake fresh, store it in the refrigerator. Use an airtight container or cover it with plastic wrap. This keeps the cake moist and tasty. Place it on a flat surface to avoid damage to the layers. If you want to save some for later, freezing is a great option. First, cut the cake into slices. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice anytime! The cake stays fresh in the fridge for about 3 to 5 days. After that, it might lose its flavor and texture. If you freeze it, the cake can last for up to 2 months. Just remember to thaw it in the fridge before enjoying it again. This method keeps the cake's taste and texture intact. The cake needs at least 4 hours to set in the fridge. For the best results, I recommend leaving it overnight. This extra time helps the flavors meld together. It also firms up the filling, giving you the best texture. Make sure to cover it well with plastic wrap to keep it fresh. Yes, you can make this cake a day or two ahead of your event. Just prepare the cake, set it in the fridge, and serve it later. It stays fresh and tasty when stored correctly. Plan to remove it from the fridge about 15 minutes before serving. This makes it easier to slice and enjoy. You can use frozen blueberries, but fresh ones shine brighter in taste. Frozen blueberries may become mushy, changing the cake's texture. If you use frozen ones, let them thaw first and drain excess liquid. This helps keep the cake creamy and delicious. Remember, fresh blueberries add a pop of color and flavor! In this article, I shared how to make a no-bake lemon blueberry cream cake. You learned about essential and optional ingredients that make it great. I detailed step-by-step instructions for preparing the crust and filling. Plus, I included tips for a creamy texture and ways to prevent a soggy crust. Try different flavors or dietary options to personalize your cake. Remember to store it properly for the best taste. Enjoy making this easy and delicious dessert!

No-Bake Lemon Blueberry Cream Cake

Indulge in a delightful summer treat with this No-Bake Lemon Blueberry Cream Cake! Perfect for any occasion, this easy recipe features a creamy lemon filling layered on a buttery graham cracker crust, topped with fresh blueberries. Discover how to make this refreshing dessert with just a few simple ingredients. Click through to explore the full recipe and impress your friends and family with this delicious cake!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

1 cup powdered sugar

1 cup heavy whipped cream

1 teaspoon vanilla extract

Zest of 1 lemon

½ cup fresh lemon juice

1 ½ cups fresh blueberries (plus extra for garnish)

Instructions
 

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

    Press the mixture firmly into the bottom of a 9-inch springform pan to create a crust layer. Place in the refrigerator to chill while preparing the filling.

      In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

        Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture, mixing until well combined.

          In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until everything is well incorporated.

            Gently fold in the fresh blueberries, being careful not to break them up too much.

              Pour the lemon blueberry filling over the chilled graham cracker crust and smooth the top with a spatula.

                Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                  Once set, carefully remove the sides of the springform pan.

                    Garnish with extra fresh blueberries and a sprinkle of lemon zest before slicing and serving.

                      Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8-10