Description
A light and refreshing no-bake dessert featuring layers of creamy lemon filling, fresh blueberries, and a buttery graham cracker crust. Perfect for summer or any time you need a simple yet delicious treat!
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the lemon filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
-
Make the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of an 8×8-inch baking dish.
- Place in the fridge to set while preparing the filling.
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Prepare the lemon filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the lemon filling evenly over the chilled crust.
-
Make the blueberry topping:
- In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5 minutes).
- Let the mixture cool completely before spreading it over the lemon filling.
-
Chill & serve:
- Cover the dessert and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled. Enjoy!
Notes
You can substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits.
If you like extra lemon flavor, increase the lemon zest in the filling.
Frozen blueberries can be used, but let them thaw slightly before cooking.