Looking for the perfect summer dessert that doesn’t require turning on the oven? This No-Bake Lemon Blueberry Cream Cake is a refreshing, light, and irresistible treat. With layers of creamy filling, juicy blueberries, and a buttery graham cracker crust, it’s an easy summer dessert that delivers big flavor with minimal effort.
Why You’ll Love This No-Bake Lemon Blueberry Cream Cake
This recipe is more than just a cake. It’s a perfect balance of tart lemon, sweet blueberries, and silky creaminess. Here’s why you’ll love it:
- No oven required – perfect for hot summer days.
- Easy to assemble with simple ingredients.
- Make-ahead friendly for stress-free entertaining.
- Refreshing and light, ideal after a summer meal.
- Crowd-pleasing flavors for kids and adults alike.
Ingredients Overview
Here’s a quick breakdown of the ingredients you’ll need to make this no-bake lemon blueberry cream cake.
| Layer | Ingredients |
|---|---|
| Crust | Graham cracker crumbs, melted butter, sugar |
| Cream Layer | Cream cheese, powdered sugar, whipped cream |
| Lemon Layer | Lemon curd or lemon pudding |
| Blueberry Layer | Fresh or frozen blueberries, sugar, lemon juice, cornstarch |
| Garnish (optional) | Lemon slices, fresh blueberries, mint leaves |
Tools You Will Need
- 9×13-inch baking dish or springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan (for blueberry sauce)
- Whisk
Step-by-Step Instructions
1. Make the Graham Cracker Crust
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Instructions:
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture evenly into the bottom of your pan.
- Chill in the fridge for 15 minutes while you prepare the next layer.
2. Prepare the Cream Cheese Filling
Ingredients:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip or homemade whipped cream)
Instructions:
- Beat cream cheese and powdered sugar until smooth.
- Fold in whipped topping gently until well combined.
- Spread evenly over the chilled crust.
3. Add the Lemon Layer
Options:
- Lemon Curd: Store-bought or homemade
- Lemon Pudding: Instant lemon pudding prepared according to package directions
Instructions:
- Spread lemon curd or pudding over the cream layer evenly.
- Chill again for 10–15 minutes to set.
4. Make the Blueberry Topping
Ingredients:
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions:
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until blueberries soften.
- Add cornstarch slurry (cornstarch mixed with water) and stir until thickened.
- Let it cool to room temperature.
- Spread over the lemon layer.
5. Final Chill and Garnish
- Cover and refrigerate the cake for at least 4 hours or overnight.
- Just before serving, top with lemon slices, extra blueberries, and mint leaves.
- Slice and serve chilled.
Tips for Success
- Use full-fat cream cheese for best texture.
- Let each layer set before adding the next.
- Use homemade whipped cream for a richer taste.
- Frozen blueberries work, but thaw and drain before using.
Make It Ahead
This dessert can be made 24 hours in advance. In fact, it tastes even better after chilling overnight as the flavors meld together beautifully.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze the assembled cake (without garnish) for up to 1 month. Thaw in the fridge before serving.
Flavor Variations
| Variation | Description |
| Strawberry Lemon Cream Cake | Replace blueberries with strawberries and use strawberry sauce. |
| Lemon Raspberry Cream Cake | Swap blueberries for raspberries. |
| Citrus Medley Cream Cake | Use a mix of lemon, orange, and lime curds. |
| Chocolate Blueberry Cream | Add a thin chocolate ganache layer under the blueberries. |
Nutritional Information (Approximate per slice)
| Nutrient | Amount |
| Calories | 340 kcal |
| Fat | 21g |
| Carbohydrates | 36g |
| Sugars | 22g |
| Protein | 4g |
Note: Values are approximate and may vary based on ingredients used.
Frequently Asked Questions
Can I use Greek yogurt instead of cream cheese?
You can use Greek yogurt for a lighter version, but it will be tangier and softer.
What if I don’t have lemon curd?
You can use lemon pudding or even a mix of lemon juice and sweetened condensed milk thickened with gelatin.
How do I thicken the blueberry sauce if it’s too runny?
Simmer longer or add an extra teaspoon of cornstarch mixed with water.
Can I make this in a round cake pan?
Yes, use a 9-inch springform pan for a classic round presentation.
Is this recipe gluten-free?
Use gluten-free graham crackers and check your pudding mix to ensure it’s gluten-free.
Serving Suggestions
- Serve chilled with a tall glass of iced tea.
- Pair with a scoop of vanilla bean ice cream.
- Garnish with edible flowers for a beautiful summer party dessert.
Perfect for Every Occasion
Whether you’re planning a backyard barbecue, Sunday brunch, or a summer birthday party, this no-bake lemon blueberry cream cake is sure to impress. It’s elegant enough for special events yet easy enough for everyday indulgence.
Final Thoughts
If you’re looking for a no-fuss, no-bake summer dessert, this Lemon Blueberry Cream Cake is it. The contrast of citrusy brightness and sweet berry richness makes every bite unforgettable. Best of all, it’s incredibly easy to prepare and always a hit at gatherings.
Save this recipe, pin it for later, and make it your go-to treat for sunny days!
