No-Bake Lemon Blueberry Cake (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup melted butter

→ Filling

03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 tbsp lemon zest
06 - 2 tbsp lemon juice
07 - 1 cup heavy whipping cream
08 - 2 cups fresh blueberries

→ Garnish

09 - Lemon zest
10 - Extra blueberries

# Instructions:

01 - Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Chill.
02 - In a bowl, beat cream cheese and granulated sugar until smooth. Add lemon zest and lemon juice, mixing well.
03 - In a separate bowl, whip heavy cream until soft peaks form.
04 - Fold whipped cream into the cream cheese mixture.
05 - Spread half the filling over the crust, then layer with blueberries. Spread the remaining filling on top.
06 - Garnish with extra blueberries and lemon zest. Chill for at least 4 hours or overnight for best results.
07 - Slice, serve, and enjoy.

# Notes:

01 - Chilling the cake overnight ensures it sets perfectly.

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