Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted unsalted butter (use plant-based butter if vegan)
2 tablespoons granulated sugar (for crust)
1/2 cup granulated sugar (for filling)
4 ounces cream cheese (room temperature)
2 large lemons (zest and juice)
1 cup heavy cream
1 tablespoon cornstarch (for blueberries)
2 cups fresh blueberries
1 cup powdered sugar (for topping)
Instructions
Mix graham cracker crumbs, 2 tablespoons melted butter, and 2 tablespoons granulated sugar in a bowl
Press the mixture into the bottom of an 8-inch springform pan
Refrigerate the crust for 20 minutes to set while preparing the filling
In a separate bowl, beat cream cheese and 1/2 cup granulated sugar until smooth
Add finely grated lemon zest and the juice of 2 lemons to the cream cheese mixture, mixing well
Whip heavy cream and 1 tablespoon cornstarch with a splash of milk (optional for stability) until stiff peaks form
Fold half the whipped cream into the cream cheese for a light texture
Layer the remaining whipped cream, then evenly distribute the blueberries (tossed with 1 tablespoon cornstarch) over the filling
Chill the dessert for at least 4 hours before serving
Optional: Dust with powdered sugar or drizzle with a citrus glaze
Notes
Use room-temperature cream cheese to avoid lumps
Toss blueberries with cornstarch to prevent sogginess
Chill for minimum 4 hours for firm texture
For halal option, use gelatin-free whipped cream stabilizer
Lemon zest should be finely grated to avoid pith
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg