Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 1/2 cups fresh blueberries
- 1/3 cup lemon juice
- 2 tablespoons lemon zest
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 tablespoon gelatin or agar-agar (optional)
- Lemon slices and extra blueberries for garnish
Instructions
- Crush graham crackers into fine crumbs. Mix with melted butter until it resembles wet sand. Press into the bottom of a springform pan. Chill for 30 minutes.
- In a bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and a splash of lemon juice. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream and fresh blueberries into the cream cheese mixture. Spread over crust. Chill for 1 hour.
- For the lemon mousse, combine sweetened condensed milk, lemon juice, zest, and vanilla. If using gelatin, bloom it in warm water and stir into the lemon mixture. Whip cream and fold it in. Pour over the blueberry layer and smooth the top. Chill 4 hours or overnight.
- Garnish with whipped cream, lemon slices, blueberries, and extra zest before serving.
Notes
- For best slicing, dip your knife in hot water and wipe between cuts.
- Use gelatin for stability if serving in warm weather.
- This cake tastes even better the next day—chilling overnight is key!
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian