Description
A no-bake dessert with a buttery pecan crust, creamy cream cheese filling, and jewel-toned blueberry topping. Perfect for summer gatherings or special occasions.
Ingredients
Crust:
2 cups all-purpose flour
1 cup butter, softened
1 cup granulated sugar
1 cup chopped pecans
Filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 large eggs
1 tbsp lemon juice
Topping:
4 cups fresh blueberries
1/2 cup granulated sugar
2 tbsp cornstarch
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp water (optional for thinning)
Instructions
1. Preheat oven to 325°F (160°C). Mix crust ingredients in a bowl, then press into a 9×13-inch pan. Bake for 15 minutes, cool slightly.
2. In medium bowl, beat cream cheese and powdered sugar until smooth. Add eggs and lemon juice; mix until well combined. Pour into cooled crust. Chill for 1 hour.
3. For topping, cook blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Simmer until thickened (5-7 minutes). Stir in lemon zest. Cool to room temperature, strain if desired. Spread over filling.
4. Chill dessert for 1 hour before serving.
Notes
Chilling the filling is crucial for thickening. Use fresh blueberries for best flavor. Store covered in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 (2 1/2x2 1/2 inch) portion
- Calories: 350
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg