Description
Indulge in the refreshing flavors of summer with this delightful No-Bake Lemon Blueberry dessert. Creamy lemon cheesecake filling studded with fresh blueberries atop a buttery graham cracker crust is the perfect treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Lemon Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries, plus more for topping
- Lemon slices or zest for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the bottom of an 8×8-inch pan or individual serving cups to form the crust. Chill in the refrigerator.
- Lemon Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract; beat until incorporated. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture. Fold in blueberries. Spread filling over chilled crust and refrigerate for at least 4 hours.
- Serve: Top with extra blueberries and lemon slices or zest before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- This dessert can be prepared in jars for single servings.
- Use thawed and dried frozen blueberries if fresh ones are unavailable.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
