Description
A luscious, no-bake (except for the crust!) blueberry cream cake with a buttery graham cracker base, a light and fluffy cream cheese filling, and fresh blueberries bursting with flavor. Perfect for summer gatherings or any occasion!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 cups fresh blueberries
For the topping:
- 1 1/2 cups fresh blueberries
- 1/4 cup blueberry jam (optional, for glaze)
Instructions
Prepare the crust:
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool completely.
Make the cream filling:
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat cream cheese and granulated sugar until smooth and fluffy.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the cake:
Spread half the cream mixture over the cooled crust.
Layer 2 cups of fresh blueberries on top.
Spread the remaining cream mixture evenly over the berries.
Decorate the top:
Arrange the remaining blueberries on top.
Warm the blueberry jam slightly and drizzle over the berries for extra shine (optional).
Refrigerate for at least 4 hours or overnight to set.
Slice and serve chilled!
Notes
Use frozen blueberries if fresh aren’t available—just thaw and drain before using.
Swap graham crackers for digestive biscuits or Oreo crumbs for a fun twist!
Add lemon zest to the cream filling for a refreshing citrusy kick.
Serve with whipped cream or vanilla ice cream for extra indulgence.
Make-Ahead & Storage:
- Make Ahead: Best when chilled overnight for the flavors to meld beautifully.
- Storage: Keep in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: ~350 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg