Description
Indulge in this refreshing No-Bake Lemon Dazzling Blueberry Cream Cake, featuring a creamy lemon filling layered with blueberry pie filling and a buttery graham cracker crust. Perfect for warm days and any celebration!
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 lemon, zest and juice
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 can (21 oz) blueberry pie filling
Instructions
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Fold in whipped cream, lemon zest, and lemon juice until the mixture is smooth and creamy. Set aside.
- In another bowl, combine graham cracker crumbs, melted butter, and granulated sugar until crumbs are evenly coated.
- Press half of the graham cracker mixture into the bottom of a 9×9 inch baking dish to form a crust.
- Spread half of the cream cheese mixture over the crust.
- Spoon half of the blueberry pie filling over the cream cheese layer, spreading evenly.
- Repeat layers with remaining graham cracker mixture, cream cheese mixture, and blueberry pie filling.
- Chill in the refrigerator for at least 4 hours, or until set.
Notes
- For added lemon flavor, consider using lemon extract in addition to the zest and juice.
- You can garnish with fresh blueberries or lemon slices before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours