Description
A refreshing no-bake dessert combining layers of lemon-infused cream, fresh blueberries, and graham crackers.
Ingredients
Scale
- 1 pack graham crackers (or sponge cake)
- 8 oz cream cheese, softened
- 2 cups whipped cream
- 2 cups fresh blueberries (or thawed frozen)
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup powdered sugar
Instructions
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add in the powdered sugar until well combined. Gently fold in the whipped cream and lemon juice until light and fluffy.
- In a baking dish, lay down a layer of graham crackers or sponge cake. Spread a layer of the cream mixture over the top, followed by a layer of fresh blueberries.
- Keep layering the graham crackers, cream mixture, and blueberries until you reach the top of the dish, ending with a layer of the cream mixture on top.
- Cover the dish with plastic wrap and refrigerate for at least 240 minutes or overnight.
- Once chilled, slice into squares, and serve as is or garnish with extra blueberries and a sprinkle of lemon zest.
Notes
For the best flavor and texture, let it chill overnight. Serve with lemon slices or vanilla ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg