Description
A refreshing no-bake dessert combining lemon and blueberries in a creamy texture, perfect for hot days or gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press this mixture into the bottom of a 9×9-inch pan. Place it in the refrigerator to chill.
- Create the cream filling by beating the softened cream cheese with granulated sugar until the mixture is smooth. Add the lemon zest and lemon juice, mixing well to combine.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until well mixed.
- Layer half of the creamy filling over the chilled crust, followed by half of the blueberries. Repeat this step with the remaining filling and blueberries.
- Garnish the top with extra blueberries and a sprinkle of lemon zest. Cover the cake and chill for at least 240 minutes before serving.
Notes
For best flavor, use fresh blueberries and ensure cream cheese is softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg