Chilled layers of lemon cream, fresh blueberries and graham crackers for a refreshing, easy no-bake dessert.
# What You'll Need:
→ Cream Layer
01 - 2 cups heavy whipping cream, cold
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 - About 1½ sleeves (approximately 7 ounces) graham crackers
→ Garnish
09 - Additional lemon zest
10 - Extra blueberries for garnish
11 - Fresh mint leaves (optional)
# How to Make It:
01 - Chill a mixing bowl and beat the cold heavy cream with an electric mixer until stiff peaks form; set aside in the refrigerator.
02 - In a separate large bowl, beat the softened cream cheese until smooth, then add the powdered sugar, fresh lemon juice, lemon zest and vanilla; mix until fully combined and silky.
03 - Gently fold the whipped cream into the lemon-cream cheese mixture with a rubber spatula until uniform and airy, taking care not to deflate the mixture.
04 - Line the bottom of a 9x9-inch baking 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 to cover the cream.
06 - Repeat the graham cracker, cream and blueberry layers two more times, finishing with the cream layer on top.
07 - Cover the dish tightly and refrigerate for at least 4 hours, or overnight, until the layers are set and the crackers have softened.
08 - Before serving, garnish with extra blueberries, additional lemon zest and mint leaves if using; slice and serve chilled.
