No-Bake Lemon Blueberry Éclair Cake Awaits Your Taste!
A bright and creamy dessert that combines the flavors of lemon and blueberry in a no-bake éclair cake.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g tea biscuits (like Petit Beurre or graham crackers)
- 250g cream cheese, softened
- 200ml heavy cream, whipped
- 1 can (400g) sweetened condensed milk
- 1 cup lemon curd
- 1 tsp vanilla extract
- 1 1/2 cups blueberry compote or pie filling
- Fresh lemon slices and blueberries for topping
Instructions
- In a large bowl, beat cream cheese until smooth. Add condensed milk, lemon curd, and vanilla. Fold in whipped cream gently until silky and light.
- In a rectangular dish, arrange a layer of biscuits. Spread half of the lemon cream, then a layer of blueberry filling. Add another layer of biscuits, remaining cream, and smooth the top.
- Refrigerate at least 4 hours, or overnight for best texture.
- Top with lemon slices and fresh blueberries before serving.
Notes
- Use frozen blueberries simmered with sugar and lemon juice for homemade compote.
- Add a drizzle of melted white chocolate for elegance.
- Serve chilled for clean slices.
Nutrition
- Serving Size: 1 slice