Description
A refreshing no-bake dessert combining lemon and blueberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups of fresh blueberries
- 2 cups of heavy whipping cream
- 8 ounces of cream cheese, softened
- 1/2 cup of powdered sugar
- 1/4 cup of fresh lemon juice
- 2 tablespoons of lemon zest
- 2 cups of graham crackers, crushed
- 1 teaspoon of vanilla extract
Instructions
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- In a rectangular dish, layer graham crackers, followed by the cream mixture and fresh blueberries. Repeat layers, finishing with the cream mixture on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Slice and serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, use coconut cream and dairy-free cream cheese.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: No-Bake, Lemon, Blueberry, Icebox Cake, Dessert, Summer