Description
A vibrant, no-bake dessert blending zesty lemon, juicy blueberries, and creamy cheesecake. Perfect for summer or a quick make-ahead treat with a graham cracker crust and refreshing layers.
Ingredients
2 cups graham cracker crumbs
1/3 cup plus 2 tablespoons butter, melted
1/4 cup honey or maple syrup
8 oz cream cheese, softened
1/4 cup honey or maple syrup
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 cups whipped cream
2 cups fresh blueberries
2 tablespoons honey or maple syrup (for topping)
Instructions
Mix graham cracker crumbs, 1/3 cup melted butter, and 2 tablespoons honey for crust. Press into a springform pan, refrigerate 15 minutes.
Beat cream cheese, 1/4 cup honey, 2 tablespoons lemon juice, and lemon zest until smooth.
Fold 1 1/2 cups whipped cream into the cream cheese mixture.
Spread half the filling over the crust, then swirl in the remaining filling and some blueberries.
Top with remaining whipped cream, blueberries, and drizzle with honey.
Chill for 4 hours before serving.
Notes
Chill for at least 4 hours for best results
Use fresh blueberries or frozen (thawed and drained)
Substitute vegan cream cheese and dairy-free butter for a vegan version
Store in airtight container in fridge for up to 3 days
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg