Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup lemon juice (fresh is best!)
- Zest of 2 lemons
- 2 cups fresh blueberries
- 1 tsp vanilla extract
- Extra blueberries and lemon slices for garnish (optional)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a springform pan.
- Chill the crust in the refrigerator for 30 minutes.
- Whip heavy cream and powdered sugar until soft peaks form.
- Beat cream cheese until smooth, then mix in lemon juice, lemon zest, and vanilla extract.
- Gently fold the whipped cream into the cream cheese mixture.
- Layer half of the filling and blueberries over the chilled crust, then repeat with the remaining filling and blueberries.
- Cover and chill the cake for at least 4 hours or overnight.
- Serve by removing the springform pan sides and garnishing with blueberries and lemon slices.
Notes
- For best results, use fresh lemon juice.
- Letting the cake chill overnight enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon blueberry cake, no-bake dessert, creamy cake, summer dessert