Ingredients
Lemon Juice
1 cup (use organic lemons for stronger flavor)
Lemon Zest
1 tbsp (grate only yellow portions)
Blueberries
2 cups (80% fresh, 20% frozen)
Cream Cheese
8 oz (full-fat blocks work best)
Sugar
3/4 cup (use brown sugar for caramel notes)
Graham Crackers
100g (crushed)
Butter
3 tbsp (melted)
Heavy Cream
1 cup
Instructions
Prepare base by blending 100g crushed graham crackers with 3 tbsp melted butter and 2 tbsp sugar
Macerate 1 cup blueberries with 2 tbsp sugar for 30 minutes to release moisture
Blend puree with 1/3 cup lemon juice and 1 tsp lemon zest
Beat cream cheese with 1/2 cup sugar and 1/2 cup lemon juice until smooth
Add 1 tbsp lemon zest and whip 1 cup heavy cream separately
Fold whipped cream into cream cheese mixture for light texture
Layer crust first, then blueberry puree, then lemon cream in 8-inch springform
Chill for 3-4 hours with weighted glass top for firm set
Notes
Test cream cheese at 32°F for 24 hours before use
Blanch graham crackers at 300°F for 4 minutes for uniform base
Scrape bowl sides every 30 seconds when mixing lemon cream
Flash chill blueberry layer in -40°F blast chiller 10 minutes to prevent browning
Avoid undermixing cream cheese to prevent grainy texture
Use ripe blueberries for optimal flavor and moisture
- Prep Time: 10
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg