Ingredients
- Graham crackers: 1 ½ cups crushed (about 12 full sheets)
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 8 ounces, softened
- Sweetened condensed milk: 1 (14 ounce) can
- Lemon juice: ⅓ cup, fresh
- Lemon zest: 1 tablespoon
- Blueberries: 1 ½ cups, fresh
- Whipped topping: 1 (8 ounce) container, thawed
Instructions
- Step 1: Prepare the crust by combining the crushed graham crackers and melted butter in a medium bowl. Mix well until evenly moistened. Press the mixture into the bottom of a 9-inch pie plate or springform pan.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the sweetened condensed milk until well combined.
- Step 3: Add the lemon juice and lemon zest to the cream cheese mixture. Mix until smooth and creamy, ensuring there are no lumps.
- Step 4: Gently fold in 1 cup of the fresh blueberries into the cream cheese mixture. Be careful not to crush the blueberries too much.
- Step 5: Spread the blueberry cream cheese mixture evenly over the graham cracker crust.
- Step 6: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set. Before serving, garnish with the remaining ½ cup of fresh blueberries and dollops of whipped topping.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but the graham cracker crust is best eaten sooner rather than later.
- This no-bake cake is designed to be enjoyed cold, so reheating isn't necessary or recommended!
- For an extra dazzle, serve each slice with a sprig of mint and a sprinkle of powdered sugar.
- To prevent a soggy crust, ensure the butter is completely mixed into the graham cracker crumbs before pressing into the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American