Description
A refreshing and nostalgic dessert combining layers of creamy lemon filling and fresh blueberries on a graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter, then press into a 9×13-inch baking dish. Chill.
- Make the filling: Beat cream cheese, add powdered sugar and lemon juice until combined.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form and fold into cream cheese mixture.
- Layer the cake: Spread half of the lemon filling over the crust, top with half of the blueberries, then repeat.
- Chill and serve: Cover and refrigerate for at least 4 hours or overnight. Garnish with blueberries and powdered sugar before serving.
Notes
Tip: Add lemon zest to the filling for extra flavor. Enjoy with a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon dessert, icebox cake, blueberry dessert, no-bake cake, summer dessert