Instructions
- Prepare the Base
Mix crushed biscuits with melted butter until combined. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 20–30 minutes to set. - Make Blueberry Filling
In a small saucepan, cook blueberries with sugar and lemon juice over medium heat until slightly thickened (5–7 minutes). Let it cool completely.
- Prepare Lemon Cream
In a bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla. In a separate bowl, whip the cream until soft peaks form, then gently fold into the lemon mixture. - Assemble Layers
Spread half of the lemon cream over the base. Add a layer of blueberry mixture. Top with remaining lemon cream and smooth the surface. - Chill
Refrigerate for at least 4–6 hours (or overnight) until firm. - Decorate & Serve
Top with whipped cream, fresh blueberries, and lemon zest before serving.
Notes
Use full-fat cream cheese for best texture
Chill thoroughly to ensure clean slices
Adjust lemon juice to taste (more for tangier flavor)
Tips
Add gelatin for a firmer structure if needed
Use a clear pan to show beautiful layers
Substitute blueberries with strawberries or raspberries
Freeze for 1 hour before serving for cleaner cuts
Servings
Serves: 8–10 slices
Prep Time: 25 minutes
Chill Time: 4–6 hours
Nutritional Information (per serving approx.)
Calories: 380 kcal
Carbohydrates: 32 g
Protein: 5 g
Fat: 26 g
Sugar: 20 g
Health Benefits
Antioxidants: Blueberries support immune health
Vitamin C: Lemon boosts immunity and skin health
No Baking Needed: Retains freshness and nutrients
Mood-Boosting Dessert: Light and refreshing treat
Q&A
Q: Can I make this ahead of time?
A: Yes, it’s perfect for making a day in advance.
