Description
A delightful no-bake dessert combining tart lemon and sweet blueberries with a buttery graham cracker crust and airy whipped cream.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter and press into the bottom of a 9×13-inch baking dish.
- Make the filling: Beat cream cheese and powdered sugar until smooth, then mix in lemon juice and zest.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Layer the filling: Spread half of the lemon filling over the crust, add blueberries, then top with remaining filling.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Slice into squares and enjoy!
Notes
Use room-temperature cream cheese for a smooth filling. Avoid overmixing the whipped cream to keep it light.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon, blueberry, icebox cake, no-bake dessert, summer dessert