No-Bake Blueberry Cream Cake – A Refreshing and Elegant Dessert

Introduction

Delight your taste buds with this No-Bake Blueberry Cream Cake! Featuring layers of velvety blueberry cream on a crunchy biscuit crust, this dessert is a perfect combination of elegance and simplicity. Light, refreshing, and bursting with fruity flavors, it’s an ideal treat for summer gatherings or a special celebration. Let’s bring this stunning cake to life!

Ingredients

For the Crust:

• 2 ½ cups (250g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115g) unsalted butter, melted

For the Blueberry Cream Filling:

• 2 cups (450g) cream cheese, softened
• 1 ½ cups (360ml) heavy whipping cream, chilled
• 1 cup (200g) powdered sugar
• 1 cup (150g) fresh or frozen blueberries, pureed
• 1 tsp vanilla extract
• 2 tbsp gelatin powder (or agar-agar for a vegetarian option)
• 3 tbsp warm water (to dissolve the gelatin)

For Garnish:

• Fresh blueberries
• Mint leaves

Instructions

Step 1: Prepare the Crust

1. Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating an even layer.
3. Chill the crust in the refrigerator for 20–30 minutes while preparing the filling.

Step 2: Prepare the Blueberry Cream Filling

1. In a small bowl, dissolve the gelatin powder in warm water. Let it sit for 5 minutes, then gently heat it in the microwave or a small saucepan until fully dissolved. Let it cool slightly.
2. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
3. Gradually add the pureed blueberries and vanilla extract to the cream cheese mixture. Mix until fully combined.
4. In a separate bowl, whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the blueberry mixture, ensuring it stays light and airy.
6. Slowly stir in the cooled gelatin mixture, ensuring it’s evenly distributed.

Step 3: Assemble the Cake

1. Pour the blueberry cream filling over the chilled crust, smoothing the top with a spatula.
2. Refrigerate the cake for at least 6 hours, or preferably overnight, to allow it to set fully.

Step 4: Decorate and Serve

1. Once set, carefully remove the springform pan’s rim.
2. Garnish the top of the cake with fresh blueberries and mint leaves for a pop of color and freshness.
3. Slice and serve chilled. Enjoy the light and fruity flavors!

Pro Tips

• For a smoother texture, strain the blueberry puree to remove seeds before mixing.
• Use a warm knife to slice the cake cleanly—dip the blade in hot water and wipe it dry before each cut.
• Adjust the sweetness by tasting the filling before adding gelatin.

Serving Suggestions

• Serve this cake as a refreshing dessert for summer parties or brunch gatherings.
• Pair with a glass of iced tea or sparkling water for a light and refreshing combination.
• Add a dollop of whipped cream or a drizzle of blueberry sauce for extra indulgence.

Conclusion

This No-Bake Blueberry Cream Cake is a visually stunning and deliciously refreshing dessert that’s perfect for any occasion. With its creamy texture, fruity flavor, and elegant presentation, it’s sure to impress your family and guests. Try this recipe today and experience the magic of blueberries in every bite!

Happy no-baking!