INGREDIENTS
For The Crust
- 2 cups crushed vanilla cookies or graham crackers
- 6 tbsp melted butter
For The Cream Filling
- 2 blocks cream cheese, softened
- 1 cup heavy cream
- 1 can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For The Topping
- Whipped cream swirls
- Fresh blueberries
- Lemon zest strips
STEP-BY-STEP INSTRUCTIONS
PREPARE THE CRUST
Mix crushed cookies with melted butter until combined.
Press firmly into a square baking dish.
Chill in the refrigerator for 15 minutes 
MAKE THE CREAM FILLING
In a large bowl, beat cream cheese until smooth.
Add:
- Sweetened condensed milk
- Lemon juice
- Vanilla extract
Mix until creamy and silky.
WHIP THE CREAM
In another bowl, whip heavy cream until fluffy peaks form. 
Fold gently into the cream cheese mixture.
Do not overmix.
ADD THE BLUEBERRIES
Fold most of the blueberries into the filling.
Save some for decoration.
ASSEMBLE THE CAKE
Pour the creamy mixture over the chilled crust.
Smooth the top with a spatula.
Refrigerate for at least 6 hours or overnight
DECORATE
Pipe whipped cream swirls around the edges.
Top with:
- Fresh blueberries
- Lemon zest curls
Makes it look bakery-style beautiful!
SERVING TIPS
Serve extra cold for the best texture Perfect summer dessert 
Drizzle blueberry sauce for extra flavor
Q/A
Can I Use Frozen Blueberries?
Yes! Thaw and drain them first.
Can I Make It Without Baking?
Absolutely. This recipe works perfectly as a no-bake dessert.
How Long Does It Last?
Store covered in the fridge for up to 4 days.
NUTRITIONAL BENEFITS
Antioxidants from blueberries Calcium-rich cream cheese Fresh vitamin C from lemons Cool, creamy & refreshing dessert 