# Ingredient List:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted
→ 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
08 - 2 cups fresh blueberries
→ Garnish
09 - Additional lemon zest
10 - Extra blueberries
# Directions:
01 - Combine graham cracker crumbs and melted butter until evenly moistened. Firmly press mixture into the base of a 9×9-inch pan to form an even layer. Refrigerate until set.
02 - In a mixing bowl, blend softened cream cheese and granulated sugar until completely smooth. Incorporate lemon zest and lemon juice, mixing thoroughly.
03 - Using an electric mixer, whip heavy cream in a separate bowl until soft peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined and airy.
05 - Evenly spread half of the cream filling onto the chilled crust. Layer with fresh blueberries, then cover with the remaining cream filling.
06 - Scatter extra blueberries and lemon zest over the top for visual appeal and extra flavor.
07 - Refrigerate for a minimum of 4 hours, or until set. For optimal texture, allow the cake to chill overnight. Slice into portions and serve cold.
