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No-Bake Lemon dazzling Blueberry cream Cake

  • Author: Sally Thompson
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Lemon Dazzling Blueberry Cream Cake is a refreshing, sunshine-filled dessert made with layers of graham cracker crust, lemon-kissed cream cheese filling, vibrant lemon pudding, and juicy blueberries. It’s the ultimate easy recipe for warm weather, perfect for quick breakfast, summer dinner ideas, or an indulgent healthy snack that doesn’t require turning on the oven. Bright, creamy, and beautiful—this is one of the best no-bake dessert food ideas out there.


Ingredients

Scale

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

8 oz cream cheese, softened

14 oz sweetened condensed milk

⅓ cup fresh lemon juice

1 tablespoon lemon zest

1 package (3.4 oz) instant lemon pudding mix

1 ½ cups cold milk

1 ½ cups fresh blueberries, divided

1 ½ cups whipped cream

Lemon slices and extra zest for garnish (optional)


Instructions

1. Combine graham cracker crumbs and melted butter in a bowl. Mix until fully blended, then press into the bottom of a 9×9-inch pan. Chill in the fridge.

2. Beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Continue mixing until creamy. Gently fold in half the blueberries.

3. Spread the cream mixture evenly over the chilled crust.

4. In another bowl, whisk together instant lemon pudding mix and cold milk. Let it thicken for 5 minutes, then layer it over the cream cheese mixture.

5. Top with whipped cream, then garnish with remaining blueberries, lemon zest, and slices.

6. Cover and refrigerate for at least 4 hours, or overnight for best results.

7. Slice and serve chilled for a perfect summer dessert.


Notes

Chill overnight for the cleanest slices and best flavor.

Always use fresh lemon juice and zest for vibrant citrus flavor.

Let the pudding sit before layering so it thickens properly and holds its shape.


Nutrition

  • Serving Size: 1 slice
  • Calories: 365
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: no-bake dessert, lemon cake, blueberry cream cake, easy summer dessert, quick cake recipe, creamy lemon cake