No-Bake Lemon Blueberry Cream (Printable Version)
Bright lemon, blueberries, and creamy layers atop a graham cracker base make this chilled treat light and delightful.
# What You'll Need:
→ Crust
01 -
190 grams graham cracker crumbs
02 -
60 milliliters unsalted butter, melted
→ Lemon Cream Filling
03 -
225 grams cream cheese, softened
04 -
100 grams granulated sugar
05 -
1 tablespoon lemon zest
06 -
2 tablespoons freshly squeezed lemon juice
07 -
240 milliliters heavy whipping cream
→ Fruit and Garnish
08 -
300 grams fresh blueberries
09 -
Lemon zest, for garnish
10 -
Extra blueberries, for garnish
# Steps to Follow:
01 -
Combine graham cracker crumbs with melted butter in a medium bowl until the texture resembles wet sand. Press the mixture evenly into the base of a 22 cm x 22 cm square pan. Transfer to the refrigerator and chill until firm.
02 -
In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer until smooth and creamy. Add lemon zest and lemon juice, stirring thoroughly to incorporate.
03 -
In a separate bowl, whip heavy whipping cream until soft peaks form.
04 -
Gently fold the whipped cream into the cream cheese-lemon mixture until fully integrated and the texture is light and airy.
05 -
Spread half of the lemon cream filling over the prepared crust. Evenly distribute fresh blueberries over the surface. Cover with the remaining filling, smoothing the top.
06 -
Sprinkle additional lemon zest and extra blueberries on top as garnish. Chill the assembled cake for a minimum of 4 hours, preferably overnight, to set.
07 -
Slice the chilled cake into portions and serve cold.
# Additional Notes:
01 -
Extend chilling time overnight for optimal structure and enhanced flavor.