Description
A delicious and easy no-bake dessert with layers of buttery graham cracker crust, creamy filling, and a fresh blueberry topping. Perfect for summer gatherings, potlucks, or when you want a quick and refreshing treat without turning on the oven.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs (about 16 full crackers)
- ½ cup unsalted butter, melted
For the Creamy Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract (or ½ tsp lemon zest for a citrusy twist)
For the Blueberry Topping:
- 2 cups fresh blueberries (or frozen, thawed and drained)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ cup water
Instructions
- Prepare the Crust:
-
- Mix crushed graham crackers with melted butter until the texture resembles wet sand.
- Press the mixture into a 9×13-inch pan to form a firm, even layer.
- Make the Creamy Filling:
-
- Beat cream cheese until smooth.
- Fold in whipped cream and sweetened condensed milk.
- Spread the mixture evenly over the crust.
- Prepare the Blueberry Topping:
-
- Cook blueberries with sugar and cornstarch over medium heat until thickened.
- Let cool slightly, then spread over the creamy layer.
- Chill and Serve:
-
- Refrigerate for at least 4 hours (or overnight) to set.
- Slice, garnish with fresh mint or powdered sugar if desired, and enjoy!
Notes
- Substitute blueberries with strawberries, raspberries, or mixed berries.
- For a gluten-free version, use gluten-free graham crackers or cookies.
- Vegan version: Use plant-based cream cheese and whipped cream.
- Best when chilled for at least 4 hours before serving.
- Prep Time: ~15 minutes
- Chill Time: ~4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~350 kcal
- Sugar: ~28g
- Sodium: ~180mg
- Fat: ~18g
- Saturated Fat: ~11g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~42g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~45mg