Blueberry No-Bake Cake (Print-Friendly Version)
# What You'll Need:
→ For the Base
01 -
2 cups crushed graham crackers
02 -
1/2 cup butter, melted
03 -
1 tablespoon granulated sugar
→ For the Filling
04 -
16 ounces softened cream cheese at room temp
05 -
1 cup confectioners' sugar
06 -
2 teaspoons pure vanilla
07 -
1 teaspoon fresh lemon juice
08 -
8 ounces whipped topping
→ For the Garnish
09 -
1 can blueberry topping (21 ounces)
# Step-by-Step Directions:
01 -
Combine crushed graham crackers, melted butter, and sugar in a bowl. Push the mix into a 9-inch springform pan, covering the bottom and slightly up the edges. Pop it in the fridge while you work on the filling.
02 -
Mix cream cheese, confectioners' sugar, vanilla, and lemon juice until it's smooth. Slowly fold the whipped topping in with a wooden spoon or spatula.
03 -
Pour your filling over the chilled base and spread it out evenly. Give the pan a few taps on the counter to get rid of air bubbles. Cool it for 5-10 minutes.
04 -
Drop spoonfuls of blueberry topping all over the cream cheese layer. Let your creation chill for at least 3-4 hours, but overnight works even better.
05 -
Take off the sides of your springform pan. Cut into slices and dig in. Store any leftovers in the fridge or freezer if you want to keep them longer.
# Helpful Notes:
01 -
Make sure all your stuff is room temp for the creamiest filling possible.
02 -
You can keep extra slices in the fridge for a week or freeze them for up to 6 months.