Description
A refreshing and delightful dessert with layers of creamy lemon filling and juicy blueberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 1/2 cups whipped cream
- Zest of 1 lemon
- 1 cup fresh blueberries
- Juice of 1 lemon (optional)
Instructions
- Prepare the crust by crushing graham crackers and mixing them with melted butter, then press into a springform pan and chill.
- Make the filling by beating cream cheese and powdered sugar until smooth, then fold in whipped cream, lemon zest, and blueberries.
- Assemble the cake by layering the filling and blueberries on the crust, finishing with a layer of filling.
- Chill for at least 4 hours in the refrigerator.
- Serve chilled, slicing into wedges for serving.
Notes
For a gluten-free version, substitute graham crackers with almond flour or gluten-free cookies. Experiment with different berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry, lemon, dessert, summer, icebox cake