Description
Bright and tangy lemon meets creamy cheesecake-style filling and juicy blueberries in this refreshing no-bake dessert — perfect for summer gatherings.
Ingredients
Scale
- 1 package of graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons sugar (for blueberries)
Instructions
- Start by crushing the graham crackers in a bowl and combine them with the melted butter to form a crust. Press the mixture firmly into the bottom of a springform pan. Chill the crust for 10–15 minutes while you prepare the filling.
- In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the lemon juice and lemon zest to the cream cheese mixture and blend well.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Spread half of the cream mixture evenly over the chilled crust, then toss the blueberries with 2 tablespoons sugar and add a layer of sugared blueberries on top. Add the remaining cream mixture and top with more blueberries.
- Refrigerate the cake for at least 4 hours or overnight until set. When ready, run a knife around the pan edge, release the springform, slice, and serve chilled.
Notes
Serve cold for the best texture. Garnish with lemon zest, blueberries, or mint. This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 70mg