Description
A refreshing no-bake cake that combines tart lemon with sweet blueberries on a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- Lemon zest and extra blueberries for garnish (optional)
Instructions
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir until thoroughly mixed and press into the bottom of a 9-inch springform pan.
- In a medium bowl, beat together the softened cream cheese, granulated sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cream filling over the graham cracker crust and spread it evenly.
- Chill the cake in the refrigerator for at least 4 hours to set.
- Top with fresh blueberries and lemon zest before serving.
Notes
Make sure cream cheese is at room temperature to avoid lumps. You can use frozen blueberries if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg