Description
A refreshing dessert featuring layers of creamy lemon cheesecake and sweet blueberries atop a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh blueberries and lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9×9-inch baking pan and bake for 8 minutes. Allow to cool.
- Create the blueberry filling: In a saucepan, combine fresh blueberries, sugar, cornstarch, and water. Cook until it thickens, then cool.
- Prepare the cheesecake layer: In a bowl, beat together cream cheese, granulated sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- Whip the heavy cream until stiff peaks form, then fold into the cheesecake mixture.
- Assemble the layers by spreading the cheesecake over the cooled crust, then topping with the blueberry filling.
- Add whipped cream on top and garnish with blueberries and lemon slices.
- Chill in the refrigerator for 2-4 hours before serving.
Notes
Prepare a day in advance for best flavor. Customize with different fruits or crusts as desired.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon dessert, blueberry dessert, layered cheesecake, summer dessert, refreshing dessert