Description
This No Bake Lemon Blueberry Dessert is a delightful summer treat featuring a luscious cream cheese filling with a burst of tangy lemon flavor, topped with a fresh blueberry compote, all nestled on a buttery graham cracker crust.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9-inch dish and refrigerate.
- Make the filling: Beat cream cheese until smooth, then add condensed milk, lemon juice, zest, and vanilla. Pour over crust and refrigerate.
- Prepare the topping: Cook blueberries, sugar, and lemon juice until the berries burst. Add cornstarch slurry, thicken, and cool. Spoon over the chilled filling.
- Chill and serve: Refrigerate the dessert for an additional hour before slicing and serving.
Notes
- You can use store-bought blueberry pie filling as a shortcut.
- This dessert can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
