No-Bake Lemon Dazzling Blueberry Cream Cake Recipes You’ll Love

I love desserts that are easy but still full of flavor, and this No-Bake Lemon Dazzling Blueberry Cream Cake is exactly that. It pairs bright lemon with sweet blueberries and a silky cream filling on a crunchy cookie crust, giving you a dessert that feels fresh and special. The best part? You don’t need to use your oven — this chilled cake comes together with very little fuss but still tastes like something special.

Whether you’re hosting a picnic or just want a light dessert after dinner, this cake always hits the spot. The tang of lemon balances the juicy blueberries while the cream layer ties everything together into a smooth, pleasing bite. If you want a show-stopping dessert that is simple to make, this no-bake cake will quickly find a place in your recipe lineup.

Why You’ll Love This Cake

This recipe is a winner for many reasons. First, it’s really simple to put together and needs no baking. You can have it assembled and chilling in the fridge in less than an hour. The lemon cream fills every bite with bright flavor while the blueberries add sweet pops throughout. It feels indulgent but still light and refreshing, not heavy. Plus, it uses ingredients you likely have or can find easily, so it’s great when you want something impressive without extra effort.

What Kind of Base Should I Use for This No-Bake Cake?

For this dessert, I recommend a graham cracker or digestive biscuit crust. These crumbs mix with butter to form a firm, buttery base that supports the cream filling. If you prefer a richer flavor, shortbread or crushed Oreos both work well too. Just press the crumbs firmly and chill so the crust sets up before you add the filling.

Options for Substitutions

If you need to swap ingredients, here are some easy options to try:
Graham Crackers to Shortbread or Oreos: Use these for a different crunch or a more chocolatey base.
Cream Cheese to Mascarpone or Greek Yogurt: Mascarpone makes the filling richer; Greek yogurt lightens it.
Blueberries to Raspberries or Strawberries: Any fresh berry adds color and flavor if you want to change things up.

Ingredients You’ll Need

Graham crackers or digestive biscuits — for the crust base.
Unsalted butter — melted, to hold the crust together.
Cream cheese — gives the creamy layer its structure and tang.
Powdered sugar — sweetens the filling and blends smoothly.
Whipping cream — makes the filling light and airy when whipped.
Lemon juice and zest — bring brightness and a pleasant tartness.
Fresh blueberries — for folding in and decorating the top.
Gelatin (optional) — a small amount helps the cake set more firmly if you want extra stability.

Step-by-Step Instructions

Step 1: Make the Crust

Crush the graham crackers into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until it feels like wet sand, then press the mixture evenly into the bottom of a springform pan. Chill the crust in the refrigerator for at least 10 minutes so it firms up before you add the filling.

Step 2: Prepare the Lemon Cream

Beat the softened cream cheese with powdered sugar until smooth and creamy. Stir in lemon juice and lemon zest, then set aside.

Step 3: Fold in the Whipped Cream

Whip the cream until soft peaks form, then gently fold it into the lemon cream to keep the filling light. Be careful not to overmix, so the filling stays fluffy.

No-Bake Lemon dazzling Blueberry cream Cake

Step 4: Layer and Assemble

Spread half the filling over the chilled crust in an even layer, then scatter a layer of fresh blueberries on top. Cover with the remaining filling and smooth the surface with a spatula.

Step 5: Chill and Garnish

Refrigerate the cake for at least 4 to 6 hours, or overnight, until it is set and easy to slice. Before serving, decorate with more blueberries and a little lemon zest for a bright finish.

How Long Does It Take to Set?

The cake needs time in the fridge to set, so plan for at least 4 hours. Overnight chilling gives the best texture and clean slices. If you’re short on time, chilling for 4 hours will still work but the center may be slightly softer. Avoid rushing this step to ensure the filling holds its shape when you cut it.

Tips for Perfect No-Bake Lemon Blueberry Cream Cake

Chill the crust before filling: Press the crumbs firmly into the pan and chill so the base stays crisp.
Use fresh lemon: Bottled lemon juice won’t be as vibrant. Lemon zest adds a fragrant punch that lifts the whole cake.
Fold the cream gently: Overmixing will flatten the whipped cream. Fold until just combined to keep the filling airy.
Dry the blueberries: Pat berries dry before folding them in to reduce extra moisture. Wet berries can make the filling runny.
Let it rest: Remove the cake from the fridge briefly before slicing so the flavors settle.

Watch Out for These Mistakes While Making It

Not chilling long enough: If you slice the cake before it sets, the slices will fall apart. Give it enough time in the fridge so it firms up.
Using watery berries: Frozen or very ripe berries can leak liquid and change the texture. Thaw and pat dry frozen berries and use firm fruit when possible.
Skipping the crust binder: If you don’t add enough butter the crust will crumble. Measure the butter so the crumbs hold together well.
Overbeating the filling: Whipping too much can make the cream grainy.
Leaving it at room temperature too long: Because it’s a cream cake, keep it chilled until serving.

What to Serve With This Cake?

Iced Tea – Its light flavor pairs well with the cake’s citrus notes.
Fresh Fruit Salad – Adds extra color and balances the richness.
Vanilla Ice Cream – A scoop makes it a more decadent dessert.
Shortbread Cookies – Give a crunchy contrast to the creamy cake.
Mint Leaves – Fresh mint adds aroma and a clean finish.
Sparkling Water with Lemon – Keeps the meal light and refreshing.
Champagne or Prosecco – A bubbly option for special occasions.
Whipped Cream Dollop – Extra cream makes each bite even more indulgent.

Storage Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. To keep it fresh, cover the top with plastic wrap so it doesn’t absorb fridge smells. For longer storage, slice and wrap individual pieces tightly in plastic. Place wrapped slices in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid leaving the cake at room temperature for more than two hours because of the cream filling. If you prefer, freeze the crust separately and assemble the cake just before serving for the freshest texture.

Estimated Nutrition (Per Serving – Based on 10 Servings)

These values are approximate and may vary depending on the exact ingredients used.

Calories	360 kcl
Protein	5g
Fat	24g
Saturated Fat	3g
Carbohydrates	30g
Sugar	22g
Cholesterol	80g
Sodium	220g

Frequently Asked Questions

It should feel firm to the touch and not wobble in the center.
If the middle feels soft, give it more time in the refrigerator.
When you remove the springform sides, the cake should hold its shape.

Yes, but thaw them fully and pat them dry before folding in.
Otherwise, they can add too much liquid and make the filling runny.

Digestive biscuits, shortbread, or Oreo crumbs work well as alternatives.

Yes — it actually gets better after chilling overnight.
Making it a day ahead helps the flavors meld and makes slicing easier.
Just keep it covered in the fridge until ready to serve.

You can make it gluten-free by using gluten-free crackers for the crust.
Check labels on other ingredients to be sure there’s no hidden gluten.

Yes, use dairy-free cream cheese and coconut cream, and choose a dairy-free crust.
The texture will be slightly different but still creamy and tasty.

Warm a little apricot jam or simple syrup and brush it over the berries for a shiny finish.

Yes, but use a larger pan and increase the chilling time so the filling sets evenly.

Conclusion

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing dessert that looks impressive but is very easy to make. With a crunchy crust, bright lemon filling, and sweet blueberries, it hits the right balance of flavors and textures. It’s perfect for warm weather, special occasions, or any time you want a light, elegant dessert. Add it to your dessert rotation and enjoy a vibrant, no-fuss cake that never fails to please.