Description
A bright, creamy, and effortlessly elegant no-bake dessert featuring a buttery graham cracker crust, whipped lemon cream cheese filling, and fresh blueberries.
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
- Lemon zest and extra blueberries for garnish
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter until it resembles damp sand. Press into a 9-inch springform pan.
- Make the lemon-cream base: Beat cream cheese and sugar until smooth. Add lemon zest and juice, and mix until silky.
- Whip the cream: In a chilled bowl, whip heavy cream to stiff peaks.
- Fold together: Gently fold whipped cream into the cream cheese mixture in two or three additions.
- Add blueberries: Fold in fresh blueberries, reserving some for garnish.
- Assemble and chill: Pour filling over the crust and refrigerate for at least 4 hours or overnight.
- Serve: Loosen the cake from the pan, garnish, slice, and serve chilled.
Notes
Chill the crust briefly before adding filling to prevent sogginess. Use cold tools for optimal whipped cream texture.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: no-bake, lemon dessert, blueberry cake, summer dessert, easy dessert