Ingredients

Scale

8 oz cream cheese, softened
1 cup powdered sugar
1/4 cup fresh lemon juice
1 tsp lemon zest (from 1 medium lemon)
1 tsp pure vanilla extract
1 (8 oz) container whipped topping, thawed or homemade (1.5 cups heavy cream + 1/4 cup powdered sugar + 1 tsp vanilla)
1 cup fresh blueberries, washed and patted dry (plus more for garnish)
1 pre-made graham cracker crust

Cook Mode Prevent your screen from going dark

Instructions

Prepare graham cracker crust by pressing into a 9-inch springform pan
In a bowl, beat cream cheese and powdered sugar until smooth
Add lemon juice, lemon zest, and vanilla extract, mixing until creamy
Gently fold in whipped topping until no streaks remain
Pour half the mixture into the crust
Top with blueberries arranged in a single layer
Pour remaining mixture over blueberries, smooth the surface
Refrigerate 4 hours or until firm
Garnish with fresh blueberries before serving

Notes

Chill at least 4 hours for optimal texture
Replace whipped topping with real whipped cream if preferred
Nutrition may vary slightly if using store-bought crust
Store covered in refrigerator up to 24 hours

Author: Tiramisu Cake
Prep Time: 20
Category: No-Bake Creamy Desserts
Method: No Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg