No-bake summer dessert dream (Printable Format)

A refreshing three-layer dessert with graham cracker crust, tangy lemon cream filling, and sweet blueberry topping - all without turning on your oven.

# What You'll Gather:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs (about 10 full graham crackers, crushed)
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted and slightly cooled

→ For the Lemon Cream Layer

04 - 8 oz cream cheese, softened (leave it out for about 30 minutes)
05 - 1 cup heavy whipping cream, cold from the fridge
06 - ¼ cup powdered sugar (plus a bit more if you like it sweeter)
07 - 2 tbsp fresh lemon juice (about 1 medium lemon)
08 - 1 tbsp lemon zest (from 1-2 lemons)

→ For the Blueberry Topping

09 - 1 cup fresh blueberries (plump and juicy ones!)
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice

# Step-by-Step Instructions:

01 - Grab a bowl and mix your graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan (a pie dish works too if that's what you have). Use the bottom of a measuring cup to really pack it down tight. Pop it in the fridge for about 30 minutes so it firms up.
02 - In a large bowl, beat that cream cheese until it's super smooth - no lumps allowed! Pour in the heavy cream, powdered sugar, lemon juice, and zest. Beat everything on medium-high speed until you get a thick, fluffy mixture that holds soft peaks. This might take 3-4 minutes, so be patient! Spread this creamy goodness over your chilled crust, making the top as smooth as possible. Back into the fridge it goes for at least 4 hours, but overnight is even better.
03 - While the cake is chilling, make your topping. Toss the blueberries, sugar, and lemon juice into a small saucepan. Cook over medium heat, stirring now and then, for about 5-7 minutes. You'll know it's done when some berries have burst and the mixture has thickened a bit. Let this cool completely to room temperature - hot topping on your chilled cake would be a disaster!
04 - Once your lemon layer is set firm and your blueberry topping is cool, pour that gorgeous purple mixture over the top of the cake. Spread it gently to the edges. Pop it back in the fridge for about 30 minutes to let everything get nice and cozy together.
05 - Run a knife around the edge of your springform pan before releasing the sides. If you used a pie dish, just slice and serve straight from there. Cut into slices and watch everyone's eyes light up when they see those beautiful layers! Keep any leftovers covered in the fridge - if there are any!

# Important Tips:

01 - This dessert is perfect for summer gatherings when it's too hot to turn on the oven, but it's delicious year-round when you need a bright, refreshing treat.
02 - The cake needs at least 4 hours to chill and set properly, making it a perfect make-ahead dessert for entertaining.

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