Delicious Blueberry Lemon No-Bake Cheesecake Pie for Easter
Recipe
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup blueberries (fresh or frozen)
Directions:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated. Press this mixture into the bottom of a pie dish, forming a crust. Set it aside in the fridge to firm up for about 30 minutes.
In a separate large bowl, beat the softened cream cheese until smooth using an electric mixer.
Add in the powdered sugar, vanilla extract, lemon zest, and lemon juice. Continue mixing until the mixture is fluffy and well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cheesecake mixture into the graham cracker crust, smoothing the top with a spatula.
Add blueberries on top, either scattered or in a pattern, and lightly press them into the cheesecake layer.
Chill the pie in the fridge for at least 4 hours or until set. Serve chilled and enjoy this refreshing treat!
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 4 hours (chill time)
Kcal: 320 kcal (per serving)
Servings: 8