No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients
Crust
2 cups graham cracker crumbs (or crushed digestive biscuits)
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Lemon Cream Filling
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1½ cups heavy whipping cream, cold
Blueberry Layer
2 cups fresh blueberries (reserve a few for garnish)
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Garnish
Whipped cream
Fresh blueberries
Thin lemon slices or zest
Mint leaves (optional)
Instructions
Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate for 20–30 minutes.
Make the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Cook for 5–7 minutes until the berries begin to burst. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let cool completely.
Prepare the filling: Beat the cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla, mixing until creamy.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until light and fluffy.
Spread half of the lemon cream filling over the chilled crust. Spoon half of the cooled blueberry mixture over the filling and gently swirl with a knife. Repeat with the remaining lemon filling and blueberry mixture.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
Carefully remove the cake from the springform pan. Decorate with whipped cream, fresh blueberries, lemon slices or zest, and mint if desired.
