So, I Wasn’t Gonna Turn On My Oven…
Let’s be honest, there are days (aka most summer afternoons) when the idea of preheating the oven makes me want to run for the hills. That’s kind of how this No-Bake Lemon dazzling Blueberry cream Cake became a thing at my place. I remember the first time I tried it—my cousin dropped by unannounced, it was sweltering, and I panicked because all I had was some blueberries and a tub of cream cheese. Nothing like a little kitchen improv, right? Also, I may or may not have mixed up salt and sugar my very first go (don’t ask). Good times.
Why You’ll Actually Love This (Or At Least I Do)
I make this whenever I want to look fancy without, you know, sweating buckets. My family goes bonkers for it because it’s got that zingy lemon kick, plus creamy, dreamy layers. And—if I’m being honest—there’s sort of a magic in how quick it comes together (especially with kids underfoot or when you just can’t be bothered). Bonus: You can totally eat it straight form the fridge, fork in hand, while hiding in the pantry. Not that I’d know.
What You’ll Need (And What I Use When I’m Out of Stuff)
- 1 1/2 cups graham cracker crumbs (sometimes I use digestive biscuits—my gran swore by McVitie’s, but any will do)
- 1/3 cup melted unsalted butter (or coconut oil in a pinch—it’s oddly tasty)
- 1/4 cup granulated sugar (I’ve tried brown sugar too; it’s fine)
- 2 cups fresh blueberries (frozen works, just thaw and drain them a bit)
- 1 cup heavy cream (the full-fat stuff makes it extra-lush; but I’ve used Cool Whip in emergency dessert situations)
- 8 oz (225g) cream cheese, softened (low-fat is okay, but honestly, go big)
- 1/2 cup powdered sugar
- Juice and zest of 1 big lemon (sometimes I toss in a splash of bottled lemon juice when I’m feeling lazy)
- 1 tsp vanilla extract
- Pinch of salt (unless you’re like me and already mixed up the sugar with the salt once… oops!)
How I Usually Throw This Cake Together
- Crust time: Grab a medium bowl, toss in the graham crumbs, sugar, and melted butter. Stir it up until it looks like, well, wet sand on a good beach day. Press into the bottom of a springform pan—or honestly, any dish with sides will do if you don’t have one. Pop it in the fridge while you make the fun part.
- Whip the cream: In a chilled bowl (if you remember), whip the heavy cream till soft peaks form. Don’t overdo it like I did once—ended up making something closer to butter. Set aside.
- Cream cheese mix: In another bowl, beat the cream cheese till it’s smooth as a jazz tune. Add the powdered sugar, lemon juice, zest, vanilla, and salt. Taste it! This is where I usually sneak a spoonful. For, you know, quality control.
- Combine: Fold in the whipped cream gently. Don’t be rough—think of it like you’re tucking a baby to bed. On second thought, maybe just mix gently till it’s all one color.
- Assembly: Spoon half the cream mix over the crust. Scatter half your blueberries over. Then the rest of the cream, and top with the last of the blueberries. Sometimes I swirl a bit of extra lemon zest on top just to make it feel fancy.
- Chill: Cover and chill for at least four hours, though overnight is even better. (I once tried to rush it and, well, it became more of a pudding situation…)
Notes (From Too Many Tries and a Bit of Luck)
- If your crust feels too crumbly, just add a smidge more butter. Or, if it’s a total disaster, press it in a jar and call it cheesecake-in-a-cup; no one will know.
- I think this actually tastes better the next day—something about the flavors mingling (like a good house party).
- Don’t worry if your filling looks a bit lumpy at first, it smooths out as it chills. Probably.
Variations I’ve Tried (And a Flop or Two)
- Subbed in raspberries once—delicious, but they made the cream a bit runny. Might’ve been the rogue toddler hands helping.
- Used lime instead of lemon for a tropical spin; honestly, not bad!
- Tried a chocolate crust… let’s just say, not my favorite. Maybe you’ll like it, though?
What You’ll Need (Or Not)
- Springform pan—makes it super easy to pop out, but a glass dish or even ramekins work if you’re going for single-serve. No springform? Use a lined loaf tin and lift it out, like a sort of cake loaf thing.
- Electric mixer makes the cream cheese step easier, but elbow grease and a sturdy whisk do the job too. You’ll just feel more accomplished (or tired!).
How to Store (If You Somehow Have Leftovers)
Cover and stash in the fridge, it keeps for 2-3 days. But honestly, in my house it never lasts more than a day! You can freeze it, but the texture gets a bit weird, so I wouldn’t—unless you like cake popsicles.
How I Like to Serve It
Sometimes, I’ll drizzle a little honey or blueberry syrup over slices to make them extra special (especially if company’s coming). My sister swears by a big dollop of whipped cream on top, but that’s just her. Oh, and a mug of strong tea on the side is pretty much mandatory around here.
What I Wish I Knew Earlier (Pro Tips)
- Let the cream cheese fully soften; I once tried using it straight from the fridge and ended up with lumpy cake. Not my best look.
- Don’t skip the chilling! I rushed it once and, well, it was more like a dessert soup.
- Actually, I find it works better if you zest the lemon before juicing—learned that the hard way when zesting a floppy lemon half. Whoops.
Questions I Actually Get (Plus a Few I Made Up)
- Can I use bottled lemon juice? You totally can! I mean, fresh is zingier, but I grab the bottle when I’m in a hurry. (No shame!)
- Is frozen or fresh better for the blueberries? I lean fresh when I can, but honestly, frozen works. Just let ‘em thaw and maybe dab off the extra juice, or you’ll get a purple swirl (not that it’s a bad thing).
- Can I make this gluten-free? Yep! Just swap in your favorite GF cookies for the crust. I’ve used these homemade gluten-free grahams from The Loopy Whisk before.
- What if I don’t have a mixer? Use a regular whisk and some muscle; it’s a bit trickier but doable. Actually, I kinda prefer the rustic result sometimes.
- Can I double this for a crowd? For sure. Just use a bigger dish, or make a bunch of little ones in jars—super cute for BBQs or potlucks! I got the idea from Gemma’s cheesecake jar recipe, which is fab.
That’s pretty much it! If you ever want more lemony dessert ideas, I found this no-bake lemon blueberry cheesecake from Sally’s Baking Addiction super helpful too. And obviously, if you end up making this and loving (or hating) it, let me know—because nothing’s funnier than swapping kitchen disaster stories over cake.
Ingredients
- 200 g digestive biscuits (about 14 cookies), crushed
- 80 g unsalted butter, melted
- 250 g cream cheese, softened
- 200 ml heavy cream
- 100 g powdered sugar
- 2 lemons, zested and juiced
- 150 g fresh blueberries
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
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1In a medium bowl, combine crushed digestive biscuits and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
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2In a small saucepan, combine blueberries and granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries burst and the mixture thickens. Set aside to cool.
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3In a large bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
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4In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
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5Spread half of the lemon cream mixture over the chilled crust. Spoon half of the blueberry compote over the cream and gently swirl with a knife. Repeat with the remaining cream and blueberry compote, swirling the top for a marbled effect.
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6Cover and refrigerate the cake for at least 4 hours or until set. Carefully remove from the pan, slice, and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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