No bake Lemon blueberry cake

By Faeza
24 June 2016

lemon blueberry cake


For the base:

¦ 1 packet tennis biscuits, crushed

¦ 60ml (4 tablespoons) melted butter

For the blueberry and lemon filling:

¦ ½ brick cream cheese, softened

¦ 125ml (½ cup) fresh cream, whipped

¦ 30ml (3 tablespoons) lemon juice

¦ 125ml (½ cup) fresh or frozen blueberries, crushed

For the topping:

¦ 125ml (½ cup) fresh cream, whipped

¦ 30ml (2 tablespoons) castor sugar

For the garnish:

¦ Blueberries

¦ Lemon zest



In a medium-sized bowl, mix together crushed biscuits (making up a cup) with melted butter. Press into the bottoms of four serving glasses.


Combine all filling ingredients in a bowl using a whisk or an electric mixer, and whisk until fluffy. Divide the mixture among the glasses on top of a biscuit base so it comes up to ¾ of the glass.


Mix whipped cream with castor sugar and spoon into a piping bag with a large nozzle. Pipe cream over the cream cheese filling.

Garnish with blueberries and lemon zest. Place the glasses in the fridge until you are ready to serve. Cream cheese packaged in a brick form is available on the same fridge shelf as the cream cheese in tubs. If it’s unavailable, use cream cheese in a tub.