Description
A refreshing frozen pie with a graham cracker crust, lemon-cream cheese filling, and sweet blueberry topping. Perfect for summer gatherings and no-oven baking, this dessert is both vibrant and cooling.
Ingredients
1 (9-inch) graham cracker crust (store-bought or homemade)
8 ounces cream cheese, softened to room temperature
1½ cups blueberries (fresh or thawed frozen, drained)
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
8 ounces whipped topping, thawed completely
½ cup granulated white sugar
Instructions
Rinse the blueberries and pat them dry thoroughly.
Pulse half of the berries in a food processor until they form a chunky puree.
Beat the softened cream cheese and sugar in a large bowl until smooth.
Incorporate the lemon juice and lemon zest into the cream cheese mixture slowly.
Fold in the whipped topping using a rubber spatula until well combined.
Spread half of the cream cheese mixture into the graham cracker crust.
Top with the chunky blueberry puree.
Spoon the remaining cream cheese mixture over the blueberry layer.
Chill in the refrigerator for at least 4 hours, or freeze for a firmer texture.
Notes
Use a store-bought graham cracker crust for convenience. To avoid excess ice crystals, ensure blueberries are fully drained. For a make-ahead dessert, freeze for up to 24 hours before serving. Let sit at room temperature for 10 minutes before slicing.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg