Description
A refreshing and easy dessert perfect for spring, combining the tangy flavor of lemon with sweet blueberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add lemon juice and lemon zest, and mix until well combined.
- Fold in the fresh blueberries.
- Pour the cream mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
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Notes
- For a firmer cake, let it set overnight.
- Feel free to substitute with other berries if desired.
- Can be topped with additional blueberries before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg