Tangy lemon cream layered with blueberries and graham crackers, chilled to a tender, sliceable no-bake cake.
# Ingredient List:
→ Cream Layer
01 - 2 cups heavy whipping cream
02 - 8 ounces cream cheese, softened
03 - 1 cup powdered sugar
04 - 1/3 cup fresh lemon juice
05 - Zest of 2 lemons
06 - 1 teaspoon vanilla extract
→ Fruit & Assembly
07 - 2 cups fresh blueberries
08 - 1 1/2 sleeves graham crackers
→ Garnish
09 - Additional lemon zest
10 - Extra blueberries
11 - Fresh mint leaves (optional)
# Directions:
01 - Chill mixing bowl and beaters briefly, then whip the heavy cream on medium-high speed until stiff peaks form; set aside in the refrigerator.
02 - In a separate large bowl, beat the softened cream cheese until smooth; add powdered sugar, lemon juice, lemon zest and vanilla extract, and mix until fully combined and creamy.
03 - Gently fold the whipped cream into the lemon–cream cheese base using a rubber spatula until the mixture is homogeneous and light, taking care to retain air.
04 - Line the bottom of a 9x9-inch dish with a single layer of graham crackers, breaking pieces as needed to fit snugly.
05 - Spread one third of the lemon cream evenly over the crackers, then scatter a generous layer of blueberries over the cream.
06 - Repeat with another layer of graham crackers, one third of the cream and more blueberries; finish with a final cracker layer topped with the remaining cream.
07 - Cover the dish and refrigerate for at least 4 hours, or overnight, until the layers are set and the crackers have softened.
08 - Before serving, top with extra blueberries, a sprinkle of lemon zest and optional mint. Slice with a sharp knife and serve chilled.
