Description
A zesty, refreshing layered dessert combining graham crackers, lemon cream, and sweet blueberries. No oven needed—just assemble, chill, and serve this elegant, easy-to-make treat that’s perfect for warm weather.
Ingredients
24 graham cracker squares
16 oz (2 cups) cream cheese, softened
1/2 cup honey or maple syrup
1 tbsp fresh lemon juice
1 tsp lemon zest
2 cups fresh or thawed frozen blueberries
1 cup sour cream or halal-certified yogurt
1/2 tsp arrowroot powder or cornstarch (optional, to thicken)
5 tbsp halal-certified butter, melted
1/2 cup chocolate chips, melted (for drizzle, optional)
Instructions
Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a bowl, mix graham cracker squares with melted halal-certified butter until crumbly. Press into the pan as the base layer.
In another bowl, whip softened cream cheese, honey, lemon juice, and lemon zest into a smooth, chunky mixture.
Spread half of the cream cheese mixture onto the cookie base.
Toss blueberries with arrowroot powder (optional) to thicken sauces slightly. Layer blueberries evenly over the cream cheese base.
Repeat with the remaining cream cheese mixture and a thin layer of pastry crumbs if desired.
Cover and refrigerate for 6–8 hours until firm.
Before serving, drizzle with melted chocolate chips and slice into wedges.
Notes
Use thawed frozen blueberries if fresh are unavailable. For a smoother cream cheese layer, blend ingredients with a hand mixer. Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/16 of the cake)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg