Description
A refreshing dessert combining the flavors of lemon and blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch pie dish or an 8×8-inch square baking dish to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Add the fresh blueberries, lemon juice, and lemon zest to the cream cheese mixture. Fold gently to incorporate the blueberries without breaking them.
- Spread the lemon blueberry filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional blueberries and lemon zest if desired. Slice and enjoy!
Notes
- For a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
- Substitute strawberries or raspberries for blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg