Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (for crust)
16 oz cream cheese, softened
1 cup powdered sugar
1/4 cup fresh lemon juice
1 tbsp fresh lemon zest
2 cups fresh blueberries
1/4 cup granulated sugar (for blueberry topping)
1 tsp lemon juice (for blueberry topping)
1/4 tsp ground cinnamon (optional)
2 tbsp water
Instructions
Prep a 9-inch springform pan by greasing the bottom.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar for crust. Press into the pan and refrigerate while preparing filling.
Beat cream cheese until smooth. Gradually add powdered sugar, then stir in lemon juice and zest until fully combined.
Pour cream cheese mixture over chilled crust. Smooth surface and refrigerate for 1 hour.
In another bowl, mash blueberries with a fork. Add 1/4 cup granulated sugar, lemon juice, cinnamon (if using), and water. Simmer over low heat for 5 minutes until slightly thickened. Cool to room temperature.
Spread blueberry compote over chilled cream cheese layer. Return to fridge and chill for at least 3 hours or overnight before slicing.
Notes
Use full-fat cream cheese for the best texture.
Adjust powdered sugar in filling to taste.
Let blueberry topping sit 10 minutes for excess juice to settle.
Store refrigerated for up to 3 days.
- Prep Time: 25
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg