Description
This delicious blueberry cream cheese dessert features layers of graham crackers, a creamy filling, and a blueberry sauce, all chilled to perfection.
Ingredients
Scale
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 Tablespoon warm water
- 2 cups fresh or frozen blueberries
- 2 Tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 cups heavy cream, cold
- 4 ounces full-fat brick cream cheese, softened
- 6 Tablespoons confectioners’ sugar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 8 full-sheet graham crackers
- Optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside.
- Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for about 3 minutes until the blueberries begin to release their juices.
- Add the cornstarch mixture and continue stirring for another 2–3 minutes, smashing some blueberries as you go. The mixture will begin to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely.
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang to easily lift the cake out. Set aside.
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form, about 3 minutes. Transfer to another bowl.
- Using the same mixing bowl, beat the cream cheese on high speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar, lemon juice, and lemon zest and beat until combined and creamy. Gently fold in the whipped cream. Do not over-mix.
- Spread a couple tablespoons of cream filling into a very thin layer in the bottom of the prepared pan to help the bottom layer of graham crackers stick.
- Place some of the graham crackers in a single layer on top (break them to fit). Spread about 3/4 cup of cream filling on top of the graham crackers.
- Then layer half of the blueberry sauce on top, another 3/4 cup of cream filling, another layer of graham crackers, 3/4 cup of cream filling, the rest of the blueberry sauce, 3/4 cup of cream filling, the rest of the graham crackers, and finally, the rest of the cream filling.
- Cover with plastic wrap and/or aluminum foil and place in the freezer for at least 4 hours or overnight.
- Before serving, allow the cake to soften in the refrigerator for 1 hour or at room temperature for 10–15 minutes. Lift the cake from the pan using the overhang on the sides. Garnish with fresh blueberries, mint, and/or lemon slices. Cut into slices and serve cold.
- Cover and store leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.
Notes
- There are 3 layers of graham crackers, 5 layers of cream filling, and 2 layers of blueberry sauce. You can break the graham crackers up to fit the pan.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg