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When the sun is shining, and the days are long, there’s nothing quite like a refreshing dessert to cool you off. Enter the No-Bake Lemon Dazzling Blueberry Cream Cake. This delightful treat is a perfect harmony of zesty lemon and sweet blueberries, delivering a burst of flavor that dances on your palate. The beauty of this recipe lies not only in its bright and vibrant taste but also in its no-bake convenience, making it an excellent choice for those who want to avoid the heat of the oven during the warmer months.

No-Bake Lemon dazzling Blueberry cream Cake

Dive into summer with the No-Bake Lemon Dazzling Blueberry Cream Cake! This refreshing dessert combines zesty lemon and sweet blueberries for a delightful treat that's perfect for any occasion. Easy to make with a crunchy graham cracker crust and a fluffy lemon cream filling, this no-bake cake is sure to impress without the hassle of baking. Perfect for parties, picnics, or unwind with a slice on a sunny day. #NoBakeDessert #LemonBlueberryCake #SummerTreats #DessertRecipe #EasyDessert
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

For the lemon cream filling:

2 cups heavy whipping cream, chilled

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

Zest of 2 lemons

¼ cup freshly squeezed lemon juice

For the blueberry topping:

2 cups fresh blueberries

½ cup granulated sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

3 tablespoons water

For garnish:

Lemon slices

Fresh mint leaves

Instructions
 

Prepare the crust:

    - In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

      - Press the mixture into the bottom of a 9-inch springform pan to form a uniform crust. Refrigerate while you prepare the filling.

        Make the lemon cream filling:

          - In a large mixing bowl, beat the chilled heavy whipping cream until soft peaks form.

            - In another bowl, beat the softened cream cheese until smooth. Add in powdered sugar, vanilla extract, lemon zest, and lemon juice; beat until well combined.

              - Gently fold the whipped cream into the cream cheese mixture until you have a light and fluffy filling.

                Assemble the cake:

                  - Spread the lemon cream filling over the chilled graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.

                    Prepare the blueberry topping:

                      - In a medium saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water.

                        - Cook over medium heat, gently stirring until the mixture starts to simmer and thicken, about 5-7 minutes. Remove from heat and let it cool.

                          Finish the cake:

                            - Once the lemon cream filling is set, pour the cooled blueberry topping over it, spreading evenly.

                              - Return the cake to the refrigerator for an additional hour to allow the toppings to meld.

                                Serve:

                                  - Once ready to serve, carefully remove the sides of the springform pan. Garnish with lemon slices and fresh mint leaves before cutting into slices.

                                    Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10-12