Description
A refreshing summer dessert with layered lemon curd, cream cheese, and fresh blueberries on a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup lemon curd
- 2 cups fresh blueberries
Instructions
- Combine graham cracker crumbs and melted butter in a medium bowl until resembling wet sand. Press evenly into the bottom of a 9×9 inch baking dish.
- Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until blended.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread half of this mixture over the crust.
- Layer half of the lemon curd over the cream cheese layer, followed by half of the fresh blueberries.
- Repeat the process by adding the remaining cream cheese mixture, then the rest of the lemon curd and blueberries. Lightly press to meld together.
- Cover with plastic wrap and refrigerate for at least 240 minutes or overnight.
Notes
Make-ahead tips: This dessert tastes best when made a day in advance. Ensure cream cheese is softened and avoid overmixing whipped cream for the perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg