# Ingredient List:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted
→ Lemon cream filling
03 - 8 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 tablespoon lemon zest
06 - 2 tablespoons lemon juice
07 - 1 cup heavy whipping cream
→ Blueberry layer
08 - 2 cups fresh blueberries
→ Garnish
09 - Lemon zest, for garnish
10 - Fresh blueberries, for garnish
# Directions:
01 - Combine graham cracker crumbs and melted butter in a mixing bowl. Stir until mixture resembles wet sand. Press evenly into the bottom of a 9×9-inch pan, ensuring a compact and level surface. Refrigerate for at least 20 minutes to firm.
02 - In a separate bowl, beat softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add lemon zest and fresh lemon juice, mixing thoroughly to evenly distribute citrus flavor.
03 - Using another chilled bowl, whip heavy cream until soft peaks form, ensuring light and airy texture.
04 - Gently fold whipped cream into the lemon cream cheese mixture, integrating completely for a consistent, smooth filling.
05 - Spread half of the lemon filling over the prepared crust. Evenly distribute fresh blueberries on top. Spread the remaining lemon filling over blueberries, smoothing surface.
06 - Sprinkle with additional lemon zest and fresh blueberries for decoration. Cover and refrigerate the cake for at least 4 hours for optimal setting.
07 - Cut into 9 equal pieces and serve chilled.
