Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 (8 oz) package cream cheese, softened
- 1 cup fresh blueberries
- 1 cup whipped cream (for topping)
Instructions
- Mix graham cracker crumbs with melted butter and press firmly into a 9×9-inch dish.
- Beat softened cream cheese until smooth, then add sweetened condensed milk, lemon juice, and zest. Mix until creamy.
- Pour the lemon filling over the graham cracker crust.
- Scatter fresh blueberries over the filling, pressing some in for extra flavor.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream and garnish with lemon zest or extra blueberries before serving.
Notes
- Use thawed and drained frozen blueberries if fresh aren’t available.
- For a dairy-free version, substitute with dairy-free cream cheese and coconut whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try variations like adding raspberries or swapping graham crackers for digestive biscuits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg