Description
Indulge in the perfect blend of creamy cheesecake, luscious blueberry filling, and a crispy graham cracker crust in this delightful no-bake Lemon Blueberry Dessert.
Ingredients
Crust:
- 2 cups + 2 tablespoons graham cracker crumbs, divided
- 4 tablespoons granulated sugar
- ½ cup salted sweet cream butter, melted and cooled
Cheesecake and Blueberry Layer:
- 16 ounces (2 8-ounce packages) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 16 ounces (2 8-ounce containers) whipped topping, thawed and divided
- 21 ounces blueberry pie filling
Instructions
- Prepare Crust: Line a 9×9 baking dish with parchment paper and grease lightly. Mix 2 cups graham cracker crumbs and sugar. Stir in melted butter and press into dish.
- Make Cheesecake Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Add lemon zest and juice, then fold in one container of whipped topping.
- Assemble Dessert: Spread cheesecake mixture over crust. Top with blueberry pie filling, then remaining whipped topping. Sprinkle reserved crumbs on top.
- Chill and Serve: Refrigerate for at least 6 hours. Cut into slices before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 666 kcal
- Sugar: 39g
- Sodium: 515mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 98mg
