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.