This no-bake lemon and blueberry cream cake is the ultimate refreshing dessert! With layers of creamy, tangy lemon goodness and sweet, juicy blueberries, it’s a showstopper that’s as easy to make as it is delicious! 
Perfect for any occasion! 
**Ingredients:**
**For the Crust:**
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
**For the Lemon Cream Layer:**
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
**For the Blueberry Topping:**
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
**Instructions:**
**Make the crust:**
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to press it down firmly. Refrigerate the crust for about 30 minutes to set.
**Make the lemon cream layer:**
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the heavy whipping cream, powdered sugar, lemon juice, and lemon zest. Beat until thickened and creamy.
Spread the lemon cream mixture evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results.
**Make the blueberry topping:**
In a small saucepan, combine the blueberries, sugar, and lemon juice. Heat over medium heat for 5-7 minutes, stirring occasionally, until the berries have softened and released their juices. Let it cool to room temperature.
Once the cake is set, pour the blueberry topping evenly over the lemon cream layer.
Refrigerate the cake for another 30 minutes to allow the topping to firm up.
**Serve chilled** and enjoy the refreshing, creamy layers of this irresistible no-bake treat!
**Prep Time:** 20 minutes | **Chill Time:** 4 hours | **Total Time:** 4 hours 20 minutes
**Calories:** 280 kcal per slice | **Servings:** 10 slices
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