No-Bake Lemon Dazzling Blueberry Cream Cake

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Ingredients

This recipe is divided into three distinct parts: the crust, the creamy filling, and the dazzling blueberry topping.

For the Graham Cracker Crust

• 1 ½ cups (150g) Graham Cracker Crumbs (about 12 full sheets)

• 1/3 cup (75g) Unsalted Butter, melted

• ¼ cup (50g) Granulated Sugar

• Pinch of Salt

For the Lemon Cream Filling

• 16 oz (450g) Cream Cheese, full-fat, softened to room temperature

• 1 cup (240ml) Heavy Whipping Cream, cold

• 1 cup (200g) Granulated Sugar

• Zest of 2 large Lemons (about 2 tablespoons)

• ½ cup (120ml) Fresh Lemon Juice (about 3-4 lemons)

• 1 teaspoon Vanilla Extract

• 2 packets (about 1.5 tablespoons or 14g) Unflavored Gelatin Powder

• ¼ cup (60ml) Cold Water (for blooming the gelatin)

For the Dazzling Blueberry Topping

• 2 cups (300g) Fresh Blueberries (plus extra for garnish)

• ½ cup (100g) Granulated Sugar

• ¼ cup (60ml) Water

• 1 tablespoon Fresh Lemon Juice

• 1 tablespoon Cornstarch

• 2 tablespoons Cold Water (for the cornstarch slurry)

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Step-by-Step Instructions

Follow these clear steps to assemble your No-Bake Lemon Dazzling Blueberry Cream Cake.

1. Prepare the Springform Pan

For the cleanest slices, a springform pan is highly recommended. Lightly grease the bottom and sides of a 9-inch springform pan with butter or non-stick cooking spray.

2. Make the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cup to pack it down tightly, ensuring an even layer.
Place the pan in the refrigerator to chill while you prepare the filling.

3. Start the Lemon Cream Filling

In a small bowl, sprinkle the gelatin powder over the ¼ cup of cold water. Stir gently and let it sit for about 5 minutes to bloom (it will become thick and spongy).
In a large mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), beat the softened cream cheese with an electric hand mixer until it is completely smooth and free of lumps.
Add the granulated sugar, lemon zest, and vanilla extract. Beat until well combined and creamy.

4. Whip the Cream

In a separate large, chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.

5. Incorporate the Gelatin and Lemon Juice

Microwave the bloomed gelatin in 10-second intervals until it is fully melted and liquid (about 15-20 seconds total).
With the mixer on low speed, slowly pour the melted gelatin into the cream cheese mixture, followed by the fresh lemon juice. Mix until just combined.

6. Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the cream. Fold until the mixture is uniform in color and no white streaks remain.

7. Assemble the Cake

Pour the creamy lemon filling over the chilled graham cracker crust. Use an offset spatula to spread it evenly and smooth the top.
Gently tap the pan on the counter a few times to remove any large air bubbles.
Cover the pan loosely with plastic wrap and return it to the refrigerator to chill for at least 4 hours, or until the filling is firm enough that it barely jiggles when the pan is shaken.

8. Prepare the Dazzling Blueberry Topping

About 30 minutes before you plan to serve the cake, make the topping.
In a medium saucepan over medium heat, combine 2 cups of fresh blueberries, granulated sugar, water, and lemon juice. Cook, stirring occasionally, until the blueberries begin to burst and release their juices (about 5 minutes).
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to make a slurry.
Pour the slurry into the bubbling blueberry mixture, stirring constantly. Cook for another 1-2 minutes, until the sauce thickens and turns glossy. Remove from heat and allow it to cool completely to room temperature. It will thicken further as it cools.

9. The Grand Finale

Once the cake has set and the blueberry topping has cooled (but is still pourable), pour the topping over the lemon cream layer. Spread it evenly to cover the top.
Garnish with additional fresh blueberries for that “dazzling” look.
Return the cake to the refrigerator for at least 2 more hours to allow the topping to fully set.

10. Serve

To serve, run a thin-bladed knife around the edge of the pan to loosen the cake. Unlock and remove the side of the springform pan.
For the cleanest slices, use a sharp knife that has been run under hot water and dried for each cut.

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Nutritional Information (Per Slice)

Note: Nutrition is calculated for 12 servings.