Description
A refreshing no-bake dessert with a buttery cookie crust, zesty lemon-infused cream cheese filling, and fresh blueberries, topped with a light whipped topping. Perfect for summer and easy to prepare.
Ingredients
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1 tsp honey
1 cup fresh blueberries
1 (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 tbsp lemon juice
Zest of 1 lemon
2 cups heavy cream
1 tbsp vanilla extract
Additional blueberries and lemon slices for garnish
Instructions
Mix graham crackers, melted butter, and honey in a bowl to form a paste.
Press the mixture into the bottom of a springform or pie dish.
In a separate bowl, combine cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
Spread the cream cheese mixture over the crust.
Fold blueberries into the mixture, distributing them evenly.
In a large bowl, whip heavy cream and vanilla extract until stiff peaks form.
Spoon the whipped cream over the cream cheese layer.
Chill in the refrigerator for at least 4 hours or until set.
Garnish with additional blueberries and lemon slices before serving.
Notes
Use frozen blueberries (defrosted and drained) if fresh are unavailable
For a non-dairy version, substitute cream cheese and heavy cream with vegan alternatives
Can be made 1 day in advance for convenience
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 18g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg