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Key Ingredients & Substitutions
Graham cracker crumbs: They’re perfect for a no-bake crust. If you can’t find graham crackers, try using digestive biscuits or vanilla wafers for a similar texture and flavor.
Heavy cream: It’s essential for whipping. If you’re looking for a lighter option, full-fat coconut cream can be a fantastic substitute. Just chill it and scoop out the solid part!
Powdered sugar: Adjusting sugar is key for sweetness. If you prefer less sweetness, use a natural sweetener like honey or maple syrup. Just remember, it will change the texture a bit.
Lemon juice and zest: Fresh lemons bring the bright flavor. Bottled lemon juice works in a pinch, but fresh is always better. You can also use lime juice for a twist on the flavor!
Cream cheese: Use full-fat for the best creamy texture. If you’re looking for a non-dairy alternative, try vegan cream cheese or silken tofu that’s blended until smooth.
Blueberries: Fresh blueberries are ideal, but frozen ones can work too. If using frozen, thaw them first and drain excess liquid to prevent sogginess.
How Can I Make Sure My Whipped Cream Stays Fluffy?
Whipping cream can be tricky! Start with cold heavy cream and a chilled mixing bowl for the best results. This helps achieve those fluffy peaks effortlessly.
- Whip on medium speed until soft peaks form, then gradually add powdered sugar. This helps integrate it without deflating your cream.
- Once you switch to high speed, watch closely! Stop when you see stiff peaks, which means it’s ready.
- Be careful not to over-whip, or you’ll end up with butter instead of cream.
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Filling:
- 2 cups heavy cream
- 1 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 cup cream cheese, softened
For the Topping:
- 2 cups fresh blueberries (plus extra for garnish)
- Additional lemon zest for garnish
- About 1 cup heavy cream for piping (optional)
How Much Time Will You Need?
This delightful cake requires about 30 minutes of preparation time. After making it, you’ll need to let it chill in the refrigerator for at least 4 hours to set properly, although letting it sit overnight is even better. In total, plan for a bit of time to whip it up and more for chilling!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until everything is evenly combined. Press this mixture firmly into the bottom of a 9×9 inch square baking dish to create a solid layer. Once it’s nice and flat, pop the dish in the refrigerator to help it set while you work on the filling.
2. Making the Cream Filling:
Using a large bowl, whip the heavy cream until soft peaks start forming. Then, gradually sprinkle in the powdered sugar while continuing to whip the cream until stiff peaks form. Now, gently fold in the lemon zest and lemon juice. Be careful not to deflate the whipped cream; you want it to stay fluffy!
3. Incorporating Cream Cheese:
In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually fold the fluffy whipped cream into the cream cheese mixture, mixing until just combined. You should have a light and airy mixture that’s perfect for layering.
4. Layering the Cake:
Take your chilled graham cracker crust out of the fridge. Spread half of the cream filling evenly over the crust, smoothing it out nice and flat. Sprinkle half of the blueberries over this layer. Next, repeat the process by adding the remaining cream filling followed by the rest of the blueberries. This creates lovely layers of flavor!
5. Chilling:
Cover the dish with plastic wrap to keep everything fresh and pop it back in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait that long. This allows the cake to set perfectly.
6. Decorating:
Right before serving, if you want to make it extra special, whip another cup of heavy cream and pipe it over the top of the cake in pretty patterns. Finish off with some extra fresh blueberries and a sprinkle of lemon zest for a bright touch!
7. Serving:
When it’s time to enjoy, slice the cake into squares. Serve chilled and relish the refreshing and delightful lemon and blueberry flavors. It’s a treat you won’t want to miss!
Can I Use Different Types of Cookies for the Crust?
Absolutely! If you don’t have graham crackers, you can use digestive biscuits, Biscoff cookies, or even Oreo cookies for a chocolate twist. Just crush them well and mix with melted butter, following the same instructions for pressing into the pan.
How Can I Adjust the Sweetness of the Cake?
If you prefer a less sweet cake, reduce the powdered sugar to ¾ cup or even ½ cup based on your taste. Just remember that the sweetness can vary depending on the tartness of the lemon juice, so taste as you go!
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. The cake is best enjoyed within 3 days, but it can last up to a week if properly sealed. Just note that the texture may change slightly over time, so it’s best to eat it sooner for the freshest taste!
Can I Freeze This Cake?
Yes, you can freeze the cake! Just make sure it’s completely set first. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To serve, thaw it in the refrigerator overnight before enjoying. Note that the texture may be slightly different after freezing.
