Name: No-Bake Lemon Dazzling Blueberry Cream Cake
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup heavy whipping cream; 3/4 cup powdered sugar; 1 1/2 cups fresh blueberries; 1/3 cup lemon juice; 2 tablespoons lemon zest; 1 can (14 oz) sweetened condensed milk; 2 teaspoons vanilla extract; 1 tablespoon gelatin or agar-agar (optional); Lemon slices and extra blueberries for garnish

A cake that tastes like summer sunshine and berry dreams—this No-Bake Lemon Dazzling Blueberry Cream Cake is a showstopper that doesn’t require you to turn on the oven. With layers of buttery graham cracker crust, creamy blueberry cheesecake, silky lemon mousse, and heaps of fresh berries, it’s a cool and vibrant dessert that’s just as pretty as it is delicious.

Whether you’re hosting a brunch, celebrating a birthday, or just want a refreshing treat, this no-bake beauty delivers a balance of tart and sweet with every bite. It’s light enough for warm-weather cravings but decadent enough to feel like a celebration. Let the lemon and blueberry layers shine in both color and flavor!

What Kind of Crust Works Best for No-Bake Cakes?

Graham cracker crusts are the go-to for a reason. They provide a firm, buttery base that holds up beautifully in the fridge. If you want a twist, try golden Oreos or vanilla wafer cookies for a slightly sweeter profile. Just make sure to chill the crust long enough so it sets well before layering.

Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake

Graham Crackers – Crushed to create that classic buttery crust foundation.

Unsalted Butter – Melted and mixed with the crumbs to hold the crust together.

Cream Cheese – The base of the blueberry layer; it adds richness and that classic cheesecake tang.

Heavy Whipping Cream – Helps to lighten the filling and add that luscious texture.

Powdered Sugar – Adds sweetness while keeping the filling smooth.

Blueberries – Fresh and folded into the filling for bursts of juicy berry in every bite.

Lemon Juice & Zest – The star of the lemon layer; gives a bold, citrusy flavor and aroma.

Sweetened Condensed Milk – Blends into the lemon cream to create a silky, sweet balance.

Gelatin or Agar-Agar – Optional but helpful for extra stability in hot weather.

Vanilla Extract – Rounds out the flavor in both cream layers.

Lemon Slices & Extra Blueberries (for garnish) – For that final dazzling finish.

How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake

Step 1: Make the Crust

Crush your graham crackers into fine crumbs and mix them with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan and refrigerate for at least 30 minutes to set.

Step 2: Prepare the Blueberry Cream Layer

In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and a splash of lemon juice. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. Fold in fresh blueberries and spoon the filling over the chilled crust. Smooth the top and refrigerate again for an hour.

Step 3: Make the Lemon Mousse Layer

Whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. If using gelatin, bloom it in warm water, let it cool slightly, and then stir it into the lemon mix. In another bowl, whip the heavy cream until fluffy and fold it into the lemon mixture. Pour this layer gently over the blueberry filling. Chill for at least 4 hours or overnight for best results.

Step 4: Garnish and Serve

Before serving, top the cake with swirls of whipped cream, a generous handful of fresh blueberries, and thin lemon slices. Add lemon zest over the top for extra sparkle.

Serving and Storing This No-Bake Lemon Dazzling Blueberry Cream Cake

To serve, use a sharp knife dipped in hot water for smooth slices. This cake is perfect slightly chilled—not frozen. Let it sit at room temperature for 5 to 10 minutes before slicing if it’s been in the fridge overnight.

Store any leftovers covered in the refrigerator for up to 4 days. Because it’s a cream-based cake, it’s best to keep it cool and avoid letting it sit out too long at room temperature. You can also freeze individual slices for up to a month; just wrap tightly and thaw in the fridge.

Frequently Asked Questions

How far in advance can I make this cake?

You can make it up to 24 hours in advance. It actually tastes even better after chilling overnight as the flavors meld beautifully.

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them first to prevent excess moisture from affecting the texture.

Is the gelatin necessary?

Not strictly—but it does help keep the layers stable, especially in warmer conditions. If you’re serving immediately or the cake stays refrigerated, you can skip it.

What kind of pan works best?

A springform pan is ideal because it makes releasing the cake easy and keeps those layers clean and defined.

Can I make it dairy-free?

You can experiment with dairy-free cream cheese, coconut cream, and vegan sweetened condensed milk. It may alter the texture slightly but still tastes lovely.

How can I make the cake sweeter or tangier?

Adjust the lemon juice or powdered sugar amounts slightly to suit your personal taste. More zest for tang, more sugar for sweet!

Want More No-Bake Dessert Ideas?

If you love this bright, chilled blueberry-lemon dream, check out these other refreshing treats that are just as easy to love:

Lemon Raspberry Swirl Cheesecake Cups – Tangy berries meet velvety cream in a no-bake handheld delight.
Shamrock Mint Milkshake Pie – A minty cool slice of spring in pie form.
Blueberry Lemon Dutch Baby – A skillet-style brunch option with a zingy finish.
Condensed Milk Snow Cookies – A melt-in-your-mouth winter-style no-bake treat.
Caramel Cheesecake Cookies – If you love creamy and chewy together.

📌 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 add extra lemon zest? Maybe a touch of lavender or swap in raspberries?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Want more everyday dessert inspiration? Follow along on Pinterest @hallarecipes where I share new recipes every day from Life with Jam.

No-Bake Lemon Dazzling Blueberry Cream Cake

Author: Jam Scott
Total Time: 5 hours 30 minutes
Yield: 10–12 servings
Diet: Vegetarian

Print Recipe

Description

A vibrant, no-oven-required cake layered with blueberry cream and lemon mousse on a buttery graham cracker crust. Light, creamy, and bursting with citrus and berry flavor, this cake is a refreshing showstopper for any occasion.

Instructions

1. Crush graham crackers into fine crumbs. Mix with melted butter until it resembles wet sand. Press into the bottom of a springform pan. Chill for 30 minutes.

2. In a bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and a splash of lemon juice. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream and fresh blueberries into the cream cheese mixture. Spread over crust. Chill for 1 hour.

3. For the lemon mousse, combine sweetened condensed milk, lemon juice, zest, and vanilla. If using gelatin, bloom it in warm water and stir into the lemon mixture. Whip cream and fold it in. Pour over the blueberry layer and smooth the top. Chill 4 hours or overnight.

4. Garnish with whipped cream, lemon slices, blueberries, and extra zest before serving.