No Bake Lemon Blueberry (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup butter, melted
03 -
2 tbsp sugar
→ For the Lemon Filling
04 -
1 (8 oz) package cream cheese, softened
05 -
1 (14 oz) can sweetened condensed milk
06 -
1/2 cup fresh lemon juice (about 2 lemons)
07 -
1 tsp lemon zest
08 -
1 tsp vanilla extract
→ For the Blueberry Topping
09 -
1 1/2 cups fresh blueberries (or frozen, thawed)
10 -
1/4 cup sugar
11 -
1 tbsp lemon juice
12 -
1 tsp cornstarch
13 -
2 tbsp water
→ Optional Garnishes
14 -
Whipped cream
15 -
Extra blueberries
16 -
Lemon slices
# Instructions:
01 -
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of an 8×8-inch baking dish. Place in the fridge to chill while preparing the filling.
02 -
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract; mix until creamy and well combined. Pour the mixture over the chilled crust and spread evenly.
03 -
In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5 minutes, stirring, until blueberries start to break down. Stir in cornstarch mixed with water, and cook for another 2 minutes until thickened. Let cool slightly, then spread over the lemon layer.
04 -
Cover and refrigerate for at least 4 hours (or overnight) until set. Slice, serve, and enjoy with whipped cream and extra blueberries!
# Notes:
01 -
Use Greek yogurt instead of cream cheese for a lighter option.
02 -
No cornstarch available? Chia seeds can naturally thicken the blueberry topping.
03 -
Store the dessert in the fridge for up to 5 days or freeze for up to 2 months.