Description
A refreshing and delightful no-bake dessert featuring a creamy lemon filling and fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.
- In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon curd. Mix until well combined and creamy.
- Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
- Pour the lemon cream filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Scatter fresh blueberries evenly over the top of the filling, pressing them in slightly.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle the lemon zest over the top for added flavor and garnish. Carefully remove the sides of the springform pan.
Notes
- For a gluten-free option, use gluten-free graham crackers for the crust.
- Add a layer of sliced strawberries or raspberries along with the blueberries for a mixed berry topping.
- 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: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg