Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch square baking dish to form the crust.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice and zest, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Fold this into the cream cheese mixture gently.
- Spread half of the cream mixture over the crust. Top with half of the blueberries.
- Add another layer of the cream mixture followed by the remaining blueberries. Finish with a final layer of the crust.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled, garnished with additional blueberries or lemon zest if desired.
- Prep Time: 20