Description
A creamy layered dessert combining tart lemon, sweet blueberries, and a crunchy graham cracker crust, perfect for any celebration.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup lemon juice
- 1 can (21 oz) blueberry pie filling
- Fresh blueberries for topping
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Mix until every crumb is well-coated. Press this mixture firmly into the bottom of your 9-inch springform pan. Place the pan in the refrigerator while you prepare the filling.
- Make the cream mixture: Whip the heavy cream with an electric mixer until stiff peaks form. In another bowl, beat the softened cream cheese with the powdered sugar until smooth. Incorporate the lemon juice and mix well. Gently fold the whipped cream into the cream cheese mixture.
- Layer the filling: Spread half of the lemon cream mixture evenly over the crust. Spoon half of the blueberry pie filling on top. Repeat with the remaining cream mixture and blueberry filling, finishing with an enticing layer of blueberry filling on top.
- Chill: Cover with plastic wrap and chill in the refrigerator for at least 240 minutes.
- Serve: Before serving, adorn with fresh blueberries and a dollop of whipped cream.
Notes
For a dairy-free version, use coconut cream and dairy-free cream cheese. Prepare a day in advance for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon dessert, blueberry dessert, layered dessert, no-bake dessert, summer dessert