Nora
Sunshine on a plate, this no-bake lemon dazzling blueberry cream cake is a chilled slice of heaven. With a buttery graham cracker crust, luscious lemon-infused cream layers, and a bold blueberry swirl running through the middle, it’s as gorgeous as it is irresistible. Each bite delivers a perfect balance of tart citrus and sweet berry bliss—finished with swirls of whipped topping and juicy fresh blueberries.
Perfect for warm weather or anytime you want a no-fuss dessert that still looks like it belongs in a bakery window, this cake requires no oven and minimal prep. Whether you’re serving it at a brunch, baby shower, or as a dreamy weeknight treat, this lemon blueberry dessert promises to steal the show.
Why You’ll Love This No-Bake Lemon Dazzling Blueberry Cream Cake
This cake is the definition of a crowd-pleaser. The creamy lemon filling has a refreshing tang that contrasts beautifully with the jammy blueberry layer. The texture is luxuriously smooth, and because it sets in the fridge, it’s unbelievably easy to prepare ahead of time.
You’ll love that this cake:
- Requires no baking at all.
- Has a stunning layered look that will wow guests.
- Is easy to customize with your favorite berries.
- Offers a cool, creamy finish that’s perfect for summer.
What Kind of Cream Cheese Should I Use?
Go for full-fat cream cheese to get the rich, creamy consistency that this dessert deserves. Block cream cheese works best because it’s firmer than the spreadable kind that comes in tubs. Make sure it’s softened to room temperature so it blends effortlessly with the lemon and whipped cream.
Want to lighten it up a bit? You can substitute with Neufchâtel or a reduced-fat option, but keep in mind the texture may be slightly softer.
Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake
Every ingredient in this cake plays a role in making it a showstopper, both in flavor and texture.
- Graham cracker crumbs – Form the crisp, buttery base that contrasts beautifully with the creamy filling.
- Melted butter – Binds the crust and adds richness to the base layer.
- Cream cheese – The creamy core of the cake. It provides a slightly tangy contrast to the sweetness.
- Sweetened condensed milk – Sweetens the filling while adding velvety texture.
- Fresh lemon juice – Brings a zesty citrus punch that balances the sweetness.
- Lemon zest – Enhances the aroma and intensifies the lemon flavor throughout.
- Vanilla extract – Adds warm flavor notes to round out the citrus and berry.
- Whipped topping (or whipped cream) – Lightens the filling and gives it that dreamy texture.
- Blueberry pie filling or homemade blueberry compote – Adds a vibrant swirl and sweet burst of berry in the middle.
- Fresh blueberries – For a juicy topping and gorgeous presentation.
- Lemon slices and zest (optional) – Garnish that makes this cake picture-perfect.
How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake
Step 1: Build the Buttery Base
Mix graham cracker crumbs and melted butter together until the mixture resembles wet sand. Press it firmly into the bottom of a parchment-lined pan to form an even crust. Chill for at least 10 minutes.
Step 2: Create the Creamy Lemon Filling
In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Beat until silky and fully combined. Gently fold in the whipped topping to lighten the mixture.
Step 3: Assemble the Layers
Pour half of the lemon cream filling over the chilled crust. Spoon blueberry pie filling in dollops across the surface and lightly swirl with a knife. Top with the remaining lemon filling and smooth it out evenly.
Step 4: Chill to Set
Cover and refrigerate the cake for at least 4 hours or overnight until fully set and firm.
Step 5: Garnish and Serve
Just before serving, top the cake with piped whipped cream, fresh blueberries, lemon zest, and lemon slices. Slice and enjoy this chilled beauty!
How to Serve and Store This No-Bake Lemon Dazzling Blueberry Cream Cake
This chilled cake is best served cold straight from the fridge. Its firm, creamy texture slices beautifully, making it ideal for showers, summer parties, or weekend treats. It feeds around 10 to 12 people, depending on how generous your slices are.
To store: Cover leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Freezing isn’t ideal for this cake as the texture may change after thawing, especially the whipped topping.
What to Serve With No-Bake Lemon Dazzling Blueberry Cream Cake?
This cake is the main event, but here are some fabulous pairings to round out your dessert table or summer meal:
Fresh Mint Lemonade
A tart, herbal sip that amplifies the lemon notes in the cake without overwhelming.
Sparkling Water with Berries
Light and refreshing—serve with floating blueberries and lemon slices for a cohesive vibe.
Shortbread Cookies
Their buttery crispness adds a simple, satisfying crunch next to the creamy cake.
Vanilla Bean Ice Cream
A scoop of vanilla bean ice cream brings cool contrast and enhances the fruity layers.
Grilled Peaches with Honey
Warm, juicy peaches make a sweet-tart match for the creamy, chilled cake.
Light Arugula Salad
Believe it or not, a peppery arugula salad balances out this dessert after a heavier meal.
Tea with Lemon
Perfect for a cozy afternoon setting—especially Earl Grey or a floral chamomile blend.
Want More No-Bake Dessert Ideas?
If this no-bake lemon dazzling blueberry cream cake has brightened your day, here are more delightful treats to add to your dessert rotation:
- Nova Scotia Blueberry Cream Cake for another creamy berry hit.
- Amish Peanut Butter Cream Pie if you’re craving rich and nutty indulgence.
- Chocolate Cherry Cream Pie for a bold, fruity-chocolate fusion.
- Lemon Raspberry Swirl Cheesecake Cups that give the perfect personal-sized treat.
- Cherry Chocolate Cheesecake to bring a decadent twist to your berry dreams.
These recipes are perfect companions for your warm-weather menu, potluck spread, or dessert cravings any day of the week.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go full lemon zest or sneak in extra blueberries? Maybe you added a bit of crushed almonds to the crust? I’d love to hear how you made this recipe your own!
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No-Bake Lemon Dazzling Blueberry Cream Cake
Equipment
- Mixing Bowl
- Electric mixer
- Spatula
- 8×8 inch pan
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups whipped topping or whipped cream
- 1 cup blueberry pie filling or homemade blueberry compote
- 1/2 cup fresh blueberries
- lemon slices and zest for garnish (optional)
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a parchment-lined pan. Chill for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, zest, and vanilla. Mix until silky. Fold in whipped topping.
- Assemble: Spread half of the lemon filling over the crust. Swirl in blueberry filling. Top with remaining lemon mixture and smooth.
- Chill: Refrigerate at least 4 hours or overnight until firm.
- Garnish and serve: Decorate with whipped topping, blueberries, lemon zest, and slices before slicing and serving.
Notes
2. For the best swirl, don’t overmix the blueberry layer when swirling into the lemon filling.