Description
A creamy, refreshing dessert with tangy lemon and sweet blueberries, perfect for warm summer days.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Edible pansies for decoration (optional)
Instructions
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan to form a crust and refrigerate for 10 minutes to set.
- Beat the softened cream cheese and powdered sugar in another bowl until smooth. Add the lemon juice and vanilla extract, mixing until combined.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture gently.
- Fold in the blueberries carefully to maintain their color.
- Pour the filling into the prepared crust and spread it evenly.
- Refrigerate for at least 240 minutes, or until firm.
- Decorate with edible pansies before serving.
Notes
For a healthier option, use sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg