Description
A zesty, creamy no-bake dessert with a graham cracker crust, lemon-infused cheesecake filling, and fresh blueberry topping. Perfect for summer or anytime cravings.
Ingredients
1 1/2 cups graham cracker crumbs
3/4 cup butter, melted
1/4 cup honey (to bind crust)
16 oz cream cheese, softened
1 cup powdered sugar
2 tbsp fresh lemon zest
eau 3 tbsp fresh lemon juice
1/4 cup heavy cream
1 cup fresh blueberries
2 tbsp honey (for topping)
1 tbsp cornstarch
1 tbsp water
Instructions
Mix graham cracker crumbs, melted butter, and honey for crust. Press into a 9-inch springform pan.
In a bowl, blend cream cheese, powdered sugar, lemon zest/juice until smooth. Fold in whipped cream.
Pour filling over crust, refrigerate 2 hours.
Cook blueberries, 2 tbsp honey, cornstarch, and water in a saucepan until thickened. Cool, spread over filling.
Chill 4 hours before serving.
Notes
Use fresh blueberries for best texture
Store in the refrigerator for up to 3 days
Freeze crust prepped for 10 minutes for easier shaping
Nutrition
- Serving Size: 1 slice (1/12)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg