Description
A refreshing no-bake dessert combining zesty lemon and juicy blueberries with a creamy texture and buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup lemon curd
- 2 cups fresh blueberries
- Zest of 1 lemon
Instructions
- Combine graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan to form the crust.
- Beat the heavy cream in a mixing bowl until stiff peaks form. In another bowl, mix the cream cheese and powdered sugar until smooth.
- Fold the lemon curd into the cream cheese mixture, then fold in the whipped cream until combined.
- Spread half of the lemon cream mixture over the crust, add half of the blueberries, then repeat with the remaining mixture and blueberries.
- Chill in the refrigerator for at least 240 minutes or until set.
- Serve chilled, optionally garnished with additional lemon zest and blueberries.
Notes
Use room temperature cream cheese to avoid clumps in your batter. Pre-made graham cracker crusts are a great shortcut if you’re short on time. Making the cake a day ahead allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg