Description
A refreshing dessert combining creamy lemon filling layered with juicy blueberries atop a buttery graham cracker crust, perfect for warm days.
Ingredients
- 1 package of graham crackers
- 1/2 cup unsalted butter
- 8 oz. cream cheese, softened
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- 1 cup confectioners’ sugar
- 2 cups blueberries (fresh or frozen)
Instructions
- Crush the graham crackers until fine crumbs form.
- Melt the unsalted butter and mix it well with the crumbs.
- Press the mixture firmly into the bottom of a greased 13 x 9-inch pan. Refrigerate while you make the filling.
- Beat the softened cream cheese until smooth.
- Add the sour cream, fresh lemon juice, and confectioners’ sugar until well combined and creamy.
- Spread the lemon filling evenly over the chilled crust.
- Top with fresh blueberries, gently pressing them into the filling.
- Cover and refrigerate for at least three hours to set.
- Cut into squares and enjoy.
Notes
Substitute low-fat cream cheese or Greek yogurt to lighten the filling. Fresh blueberries can be replaced with strawberries or raspberries.