Description
A bright, creamy no-bake lemon dessert layered with juicy blueberries and a buttery graham cracker crust. It sets in the fridge, slices clean, and shines with a glossy lemon curd finish—perfect for spring and summer gatherings.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup powdered sugar
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 1/2 cups heavy cream, cold
2 cups fresh blueberries, divided
1 cup lemon curd
1 1/2 cups whipped topping (or additional whipped cream), for garnish
1 lemon, thinly sliced and zested, for garnish
Instructions
1. Lightly grease a 9-inch springform pan (or line an 8×8-inch square pan with parchment).
2. Stir graham cracker crumbs with melted butter; press firmly into the pan and chill 10–15 minutes.
3. Beat cream cheese with powdered sugar until smooth; blend in lemon juice and zest.
4. Whip heavy cream to stiff peaks; gently fold into the lemon–cream cheese mixture.
5. Scatter 1 cup blueberries over the crust; add half the lemon cream. Repeat with remaining blueberries and cream.
6. Spread lemon curd over the top.
7. Cover and refrigerate at least 4 hours (overnight best) until set.
8. Garnish with whipped topping, lemon slices, zest curls, and extra blueberries; slice and serve.
Notes
Warm knife + wipe between cuts for clean slices.
Adjust sweetness with a pinch of salt or extra lemon juice if curd is very sweet.
For a firmer set in warm weather, bloom 1 teaspoon powdered gelatin in 1 tablespoon water and whisk into the lemon cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28
- Sodium: 220
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 95
Keywords: lemon blueberry no-bake cream cake, cheesecake, summer dessert, lemon curd, graham cracker crust