Gluten-Free No-Bake Lemon Blueberry Cream Cake For Spring Desserts
A refreshing and easy dessert perfect for spring, combining the flavors of lemon and blueberry in a creamy, no-bake cake.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- In a bowl, combine gluten-free graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the lemon juice and lemon zest to the mixture and fold until combined.
- Gently fold in the fresh blueberries.
- Spread the cream mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Once set, remove from the pan and serve chilled.
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Notes
- Make sure to use gluten-free graham crackers.
- For a sweeter cake, adjust the amount of powdered sugar to taste.
- Can be topped with additional blueberries or lemon slices for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg