Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
If you’re feeling adventurous, you can substitute the graham cracker crust with digestive biscuits or even a nut-based crust for a different texture. And if fresh blueberries aren’t available, frozen ones work just as well, reminding me of those cozy winter days when Mama Lou would thaw out blueberries picked in the peak of summer.
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13 inch pan to form the crust. Refrigerate for at least 30 minutes to set.
- Meanwhile, in a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- Stir in the lemon zest, lemon juice, and vanilla extract. Mix until the filling is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
- Spread the lemon filling evenly over the chilled crust. Top with fresh blueberries, scattering them generously across the surface.
- Refrigerate the dessert for at least 2 hours, allowing the flavors to meld together beautifully.
One of Mama Lou’s secrets was letting the dessert sit overnight, if you can resist the temptation. The wait is worth it, as the flavors intensify and the texture becomes even more luscious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International