Ingredients
For the crust:
- 2 cups crushed digestive biscuits or graham crackers
- 1/2 cup melted butter
For the filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
For the topping:
- 1 cup whipped cream
- Fresh blueberries
- Lemon zest curls
Instructions
- Mix crushed biscuits with melted butter.
- Press firmly into a square baking dish or cake pan.
- Chill for 20 minutes.
- Beat cream cheese until smooth.
- Add powdered sugar, lemon zest, and lemon juice.
- In a separate bowl, whip the cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Gently fold in the blueberries.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or overnight.
How to Make
- Once set, remove the cake from the pan.
- Pipe whipped cream rosettes on top.
- Decorate with fresh blueberries and lemon zest curls.
- Slice and serve chilled.
Variations
- Add raspberries or blackberries for a mixed berry version.
- Use vanilla wafers instead of digestive biscuits.
- Add white chocolate chips to the filling.
- Top with blueberry sauce for extra flavor.
Tips
- Use room-temperature cream cheese for a smooth filling.
- Chill thoroughly before slicing.
- Pat blueberries dry before adding them to the filling.
- For cleaner slices, use a warm knife.
Nutrition (Approximate per serving)
- Calories: 380
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 28 g
- Fiber: 2 g
- Sugar: 18 g
Health Benefits
- Blueberries provide antioxidants and vitamin C.
- Lemon adds vitamin C and a fresh citrus flavor.
- Homemade desserts allow better control of ingredients.
- Calcium from dairy products supports bone health.
Conclusion
This Blueberry Lemon Cream Cake is a refreshing no-bake dessert that combines sweet blueberries, tangy lemon, and a rich creamy filling. It’s perfect for summer gatherings, family celebrations, or whenever you want an elegant fruit dessert.