Description
A vibrant, creamy no-bake dessert featuring a buttery graham cracker crust, tangy lemon cream cheese layer, and a sweet blueberry topping. Perfectly refreshing for summer gatherings, this dessert comes together quickly and chills to a luscious, firm texture that’s both elegant and easy to serve.
Ingredients
Crust
· 12 graham cracker sheets (about 1½ cups crumbs, ~6½ oz)
· 8 Tbsp (1 stick) unsalted butter, melted
· 2 Tbsp granulated sugar
· 1/8 tsp kosher salt
Lemon Cream Cheese Layer
· 8 oz cream cheese, room temperature
· 1½ cups cold heavy cream
· ½ cup powdered sugar, divided
· 1/4 tsp kosher salt
· Zest and juice of 2 medium lemons (zest from 1 lemon, juice from both)
· 1 tsp lemon or vanilla extract
Blueberry Topping
· 21-oz can blueberry pie filling
· ½ cup fresh blueberries
Instructions
-
Press the melted butter, graham crumbs, sugar, and salt into the bottom of an 8×8 or 9×9-inch pan. Chill to set while preparing the filling.
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In a chilled bowl, whip heavy cream to stiff peaks; set aside.
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Beat cream cheese with ¼ cup powdered sugar, salt, lemon zest, juice, and extract until smooth.
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Gently fold whipped cream into the cream cheese mixture until fully incorporated.
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Spread the lemon filling evenly over the chilled crust.
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Spoon blueberry pie filling over the lemon layer; garnish with fresh blueberries.
- Chill at least 2 hours (or overnight) until firm. Serve chilled.
Notes
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For clean slices, chill thoroughly and use a warm knife.
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Can be made a day ahead for best texture.
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Optional: use homemade blueberry topping or add a layer of lemon curd for more citrus flavor.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American