{"id":98,"date":"2026-09-05T23:32:02","date_gmt":"2026-09-05T23:32:02","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=98"},"modified":"2026-09-05T23:32:03","modified_gmt":"2026-09-05T23:32:03","slug":"no-bake-sugar-free-lemon-blueberry-cream-cake","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=98","title":{"rendered":"No-Bake Sugar-Free Lemon Blueberry Cream Cake"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Crust Layer<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 1\/2 cups sugar-free vanilla wafer crumbs (or almond flour)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;4 tbsp unsalted butter, melted<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 tbsp powdered erythritol or monk fruit sweetener<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lemon Cream Layer<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;8 oz cream cheese, softened<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 cup heavy whipping cream, cold<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 box (1 oz) sugar-free lemon instant pudding mix<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup powdered sweetener (erythritol or monk fruit)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tbsp fresh lemon juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Zest of 1 lemon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Blueberry Fill &amp; Topping<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 1\/2 cups fresh blueberries<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup sugar-free blueberry jam or compote<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Extra fresh blueberries, lemon zest strips, and piped cream (for garnish)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Make Crust:<\/strong> In a medium bowl, mix wafer crumbs, melted butter, and 2 tablespoons powdered sweetener until uniform. Press firmly into the bottom of an 8&#215;8-inch dish or loaf pan. Set in the freezer for 10 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Whip Lemon Cream:<\/strong> Beat cream cheese, powdered sweetener, lemon juice, and lemon zest in a bowl until smooth. In a separate bowl, whip heavy cream and sugar-free lemon pudding mix until stiff peaks form. Gently fold the whipped lemon cream into the cream cheese mixture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Assemble Base Layer:<\/strong> Spread half of the lemon cream mixture over the chilled crust.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. <strong>Add Blueberry Layer:<\/strong> Mix fresh blueberries with sugar-free blueberry jam and spread evenly over the cream layer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. <strong>Top &amp; Garnish:<\/strong> Pipe or spread the remaining lemon cream on top. Decorate with fresh blueberries and lemon zest strips.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. <strong>Chill &amp; Serve:<\/strong> Refrigerate for at least 4 hours (or overnight) to allow the layers to set completely before slicing into squares.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>10 Ingredients Crust Layer &nbsp;1 1\/2 cups sugar-free vanilla wafer crumbs (or almond flour) &nbsp;4 tbsp unsalted butter, melted &nbsp;2 tbsp powdered erythritol or monk fruit sweetener Lemon Cream Layer &nbsp;8 oz cream cheese, softened &nbsp;1 cup heavy whipping cream, cold &nbsp;1 box (1 oz) sugar-free lemon instant pudding mix &nbsp;1\/2 cup powdered sweetener (erythritol &#8230; <a title=\"No-Bake Sugar-Free Lemon Blueberry Cream Cake\" class=\"read-more\" href=\"https:\/\/cookbook.el-maarifa.com\/?p=98\" aria-label=\"Read more about No-Bake Sugar-Free Lemon Blueberry Cream Cake\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":99,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-98","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=98"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"predecessor-version":[{"id":100,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions\/100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/99"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}