Description
Indulge in the refreshing flavors of lemon and blueberry with this delightful no-bake dessert. A creamy and light treat perfect for summer gatherings.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, chilled
- 2 cups fresh blueberries, divided
- 2 tablespoons blueberry jam or preserves
- Additional lemon zest and blueberries for garnish
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into a 9×9-inch pan to form a crust. Chill.
- Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Whip heavy cream until stiff, then fold into cream cheese. Spread half of the filling over the crust.
- Sprinkle 1 cup of blueberries over the filling. Spread remaining filling on top. Combine remaining blueberries and blueberry jam, then spoon over the top layer.
- Cover and refrigerate for at least 4 hours. Garnish with lemon zest and blueberries before serving.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon juice.
- This dessert can be made with raspberries or blackberries as a variation.
- For easier cutting, freeze for 30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
