Description
A delicious and refreshing no-bake lemon blueberry cream cake that combines the tartness of lemon with the sweetness of blueberries, perfect for warm days or special occasions.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 package of graham crackers, crushed
- 1/2 cup unsalted butter, melted
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add heavy whipping cream, powdered sugar, lemon juice, and lemon zest. Mix until well combined and fluffy.
- In another bowl, combine crushed graham crackers and melted butter, then press the mixture into the bottom of a springform pan to form the crust.
- Spread half of the cream cheese mixture over the crust.
- Layer half of the fresh blueberries over the cream mixture.
- Repeat the layers with the remaining cream mixture and blueberries.
- Refrigerate for at least 4 hours or until set.
- Garnish with additional blueberries and lemon zest before serving.
Notes
- For a sweeter cake, adjust the sugar to taste.
- Ensure the cream cheese is fully softened for easier mixing.
- This cake can be made a day in advance for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg