Tanya Rivers
Looking for the perfect make-ahead dessert to wow your guests without turning on the oven? This No-Bake Lemon Dazzling Blueberry Cream Cake is an irresistible combination of tangy citrus and sweet berries, layered with velvety cream and a buttery graham cracker crust. With its vibrant colors and luxurious texture, it looks like a showstopper and tastes even better.
Each bite melts into a symphony of zesty lemon pudding, fluffy whipped cream, fresh blueberries, and that gorgeous purple-hued topping. It’s the ultimate treat for spring and summer, great for brunches, backyard BBQs, or any gathering where you want a little “wow” with minimal effort.
Why You’ll Love This No-Bake Lemon Dazzling Blueberry Cream Cake
This recipe brings together the lightness of a no-bake cheesecake with the summery flavors of lemon and blueberry. It requires no oven time, making it perfect for warm days. It’s layered, visually stunning, and super easy to assemble with common pantry ingredients. Best of all? It tastes like you spent hours making it!
What Kind of Blueberries Should I Use?
Fresh blueberries are the best choice for this recipe, especially when they’re plump and in season. However, you can also use frozen blueberries—just make sure to thaw and drain them well to avoid excess moisture affecting the cream layers. A mix of both can also offer texture and bursts of tartness.
Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake
Each ingredient in this creamy dessert plays a key role in achieving the perfect no-bake texture and refreshing flavor combination. Here’s what you’ll need and why:
- Graham cracker crumbs – This is the base of your cake, providing a crunchy and buttery contrast to the soft, creamy layers.
- Melted butter – Helps bind the graham cracker crumbs together to form a solid crust.
- Lemon pudding mix – Delivers that citrusy tang and vibrant yellow color; instant pudding keeps prep simple.
- Milk – Needed to whisk up the lemon pudding and add a creamy base.
- Cream cheese – Adds richness and a slight tang, balancing out the sweetness.
- Powdered sugar – Lightly sweetens the cream cheese layer without adding grittiness.
- Whipped topping (like Cool Whip) – Gives the dessert its airy, mousse-like texture and makes layering easy.
- Fresh blueberries – Bursting with flavor, they add color, juiciness, and a naturally sweet topping.
- Blueberry pie filling or compote (optional) – Adds extra fruity depth between layers.
- Lemon zest and lemon slices (for garnish) – These make the presentation pop and enhance the citrusy aroma.
How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake
Follow these easy steps to assemble your dessert masterpiece:
Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated, then press firmly into the bottom of a 9×13-inch baking dish. Refrigerate to set while you prepare the filling.
Step 2: Prepare the Lemon Layer
In a large bowl, whisk together the lemon pudding mix and cold milk until thickened. Set aside to let it firm up for a few minutes.
Step 3: Make the Creamy Layer
In another bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping until light and fluffy. Spread this mixture evenly over the crust.
Step 4: Add Blueberries and Lemon Pudding
Sprinkle a generous layer of fresh blueberries over the cream cheese layer. Then, spread the lemon pudding on top, covering the berries.
Step 5: Top It Off
Gently spread the remaining whipped topping across the pudding layer. Add more blueberries, lemon zest, and decorative lemon slices for a bright and beautiful finish.
Step 6: Chill and Serve
Refrigerate for at least 4 hours (or overnight) to allow the layers to firm up. Slice and serve chilled for the ultimate creamy, citrus-blueberry bliss.
How to Serve and Store the No-Bake Lemon Dazzling Blueberry Cream Cake
This chilled dessert is best served cold, straight from the fridge. Its luscious layers hold their shape beautifully once set, making it easy to slice and plate for guests. Garnish each slice with a dollop of whipped topping, a few extra blueberries, and a twist of lemon zest for an eye-catching finish.
This recipe serves approximately 12 generous portions, perfect for potlucks, family dinners, or festive brunches.
To store leftovers, simply cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh in the fridge for up to 5 days. Freezing is not recommended, as the creamy layers may lose their texture when thawed.
What to Serve With No-Bake Lemon Dazzling Blueberry Cream Cake?
Pair this refreshing dessert with light and flavorful sides or drinks for the ultimate sunny-day menu.
Fresh Mint Iced Tea
The cool herbal notes from fresh mint complement the citrus and berry layers beautifully.
Grilled Lemon-Herb Chicken
A savory main with subtle lemon flavor that echoes the dessert’s citrus tones.
Mixed Green Salad with Berries
Add strawberries, goat cheese, and candied pecans for a colorful and refreshing starter.
Sparkling Lemonade or Prosecco
Bubbly beverages balance the richness of the cream layers with effervescent brightness.
Mini Quiches or Savory Tartlets
Perfect for a brunch spread, these add a nice contrast to the sweet and creamy dessert.
Greek Yogurt Parfaits with Granola
For a healthier brunch or snack, serve these alongside your lemon blueberry slices.
Vanilla Bean Ice Cream
A small scoop adds a cool, velvety contrast that blends seamlessly with the cake’s flavors.
Frequently Asked Questions
Can I use homemade whipped cream instead of store-bought topping?
Yes! You can substitute with freshly whipped cream—just make sure it’s stabilized by adding a bit of powdered sugar so it holds its shape in the layers.
What if I don’t have lemon pudding mix?
You can substitute with vanilla pudding and add fresh lemon zest and a few drops of lemon extract to mimic the citrus flavor.
Can I prepare this cake in advance?
Absolutely. This dessert is even better when made the night before. The flavors develop more, and the layers set beautifully.
Is it possible to make this gluten-free?
Yes! Use gluten-free graham crackers for the crust and double-check that your pudding mix and whipped topping are certified gluten-free.
How do I prevent the crust from crumbling?
Be sure to mix the melted butter thoroughly into the crumbs and press the mixture firmly into the pan. Let it chill for at least 30 minutes before layering.
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And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
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No-Bake Lemon Dazzling Blueberry Cream Cake
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 boxes instant lemon pudding mix (3.4 oz each)
- 3 cups cold milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 16 oz whipped topping divided
- 2 cups fresh blueberries
- 1/2 cup blueberry pie filling or compote optional
- 1 tablespoon lemon zest
- lemon slices for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a bowl. Press into a 9×13-inch dish to form the crust. Chill to set.
- Whisk lemon pudding mix with cold milk in a bowl until thickened. Set aside.
- Beat cream cheese with powdered sugar until smooth. Fold in half the whipped topping. Spread over the chilled crust.
- Scatter blueberries over the cream cheese layer. Spread lemon pudding over the top.
- Cover with the remaining whipped topping. Garnish with more blueberries, lemon zest, and lemon slices.
- Chill for at least 4 hours or overnight. Slice and serve cold.
Notes
2. To enhance flavor, use freshly zested lemon and high-quality blueberries.