Ingredients
Cream Cheese, full-fat, softened – 8 oz
Powdered Sugar, sifted – 1 cup
Lemon Juice, freshly squeezed – 1/4 cup
Lemon Zest – 1 tbsp
Heavy Whipping Cream, cold – 1.5 cups
Vanilla Extract, pure – 1 tsp
Blueberries, fresh or thawed – 2 cups
Graham Crackers, crushed – 1.5 cups
Butter, melted – 6 tbsp
Instructions
Preheat oven to 350°F (175°C)
Combine crushed graham crackers and melted butter in a bowl, mixing until resembling wet sand
Press the mixture evenly into the bottom of an 8×8 inch baking dish
Bake the crust for 8-10 minutes until lightly golden
Let the crust cool completely
In a large bowl, mix cream cheese and powdered sugar until smooth
Add lemon juice and zest, blending until creamy
Fold in half of the whipped cream (whipped to stiff peaks) until well combined
Gently fold in remaining whipped cream
Spread half the lemon cream mixture over cooled crust
Layer blueberries evenly over the cream
Top with remaining lemon cream and refrigerate for 4 hours or overnight
Notes
For dairy-free version, use vegan cream cheese and coconut whipping cream
Adjust powdered sugar to taste depending on blueberry sweetness
Cover and refrigerate for up to 24 hours for better flavor melding
Can be assembled in advance but best served within 2 days
- Prep Time: 25
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/9 of recipe)
- Calories: 350
- Sugar: 42g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg