Lemon Blueberry Dessert
Our lemon blueberry dessert is a sweet and tangy treat with layers of citrusy lemon cream cheese and blueberry pie filling.
Servings: 9
Calories: 650kcal
Ingredients
Crust
- 2 tablespoons graham cracker crumbs, granish
- 2 cups graham cracker crumbs, garnish
- 4 tablespoons granulated sugar
- ½ cup salted sweet cream butter, melted and cooled
Cheesecake and Blueberry Layer
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice from the zested lemon
- 16 ounces whipped topping, thawed (divided into 1 container for cheesecake layer and 1 for topping)
- 21 ounces blueberry pie filling
Instructions
- Line a 9x9 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set it aside
- Add the 2 cups of graham cracker crumbs and 4 tablespoons of granulated sugar to a medium-sized mixing bowl. Stir to combine.
- Pour the ½ cup of melted and cooled butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.
- Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake layer.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until completely smooth, and no lumps remain.
- Add the lemon zest and juice. Continue mixing just until completely incorporated.
- Fold in 1 container of thawed whipped topping.
- Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.
- Spread the blueberry pie filling on top of the cheesecake layer.
- Spread the remaining thawed whipped topping over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping layer. Loosely cover and chill in the refrigerator for at least 6 hours. Just before serving, slice the lemon blueberry dessert into 3 slices x 3 slices. Keep refrigerated until ready to serve.
Notes
- If possible, make this dessert the night before to ensure the dessert sets up properly.
- Make sure your cream cheese is softened to room temperature so no lumps remain.
- Make sure to wash and dry your fresh lemon before you zest. Also, remember to zest a lemon before you squeeze the juice.
Nutrition
Calories: 650kcal | Carbohydrates: 76g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 422mg | Potassium: 239mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1044IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg