No-Bake Lemon Dazzling Blueberry Cream Cake
No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing dessert that brings summer vibes to your table. With its creamy lemon filling layered between juicy blueberries and a buttery graham cracker crust, this cake is the perfect treat for warm days or special occasions. Effortlessly prepared without an oven, each serving bursts with flavor, ensuring smiles all around.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 12 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup fresh lemon juice (about 2–3 lemons)
- 14 oz sweetened condensed milk
- 1 cup heavy whipping cream
- 1 ½ cups fresh blueberries
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a springform pan.
- Create the Filling: Whisk together sweetened condensed milk and fresh lemon juice until smooth.
- Whip the Cream: Using an electric mixer, whip heavy cream to soft peaks.
- Combine Elements: Fold whipped cream into the lemon mixture gently until blended.
- Layer It Up: Spread half of the filling over the crust; add blueberries on top. Pour remaining filling and smooth it out.
- Chill Until Set: Cover with plastic wrap and refrigerate for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 290
- Sugar: 14g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg