Description
A refreshing no-bake cake combining creamy lemon filling and fresh blueberries on a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust. Chill in the refrigerator.
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread half of the creamy lemon filling over the crust, then add a layer of fresh blueberries.
- Add the remaining lemon filling on top and smooth it out. Top with more blueberries.
- Refrigerate for at least 4 hours or overnight to set.
- Serve chilled and enjoy!
Notes
For an intense lemon flavor, add more lemon juice. Use fresh blueberries for best results, but frozen can work if drained well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no-bake cake, lemon dessert, blueberry dessert, summer dessert, easy dessert