Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
Instructions
- In a bowl, mix the graham cracker crumbs with the melted butter until combined, resembling wet sand. Press this mixture into a 9×9-inch pan to form a firm crust.
- Beat the softened cream cheese with the granulated sugar in another bowl until smooth and creamy, ensuring no lumps remain.
- Add the lemon zest and lemon juice to the cream cheese mixture and blend until fully incorporated, creating a vibrant filling.
- In a separate bowl, whip the heavy cream until soft peaks form, creating a fluffy texture that will lighten your filling.
- Gently fold half of the whipped cream into the cream cheese mixture until just combined to maintain its airy quality.
- Spread half of your creamy filling over the chilled crust and layer fresh blueberries evenly on top before adding the remaining filling.
- Smooth out the top gently and cover with plastic wrap, then chill in the refrigerator for at least four hours or overnight to set properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (90g)
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg