Lemon Blueberry Cream Pie
Indulge in the perfect balance of zesty citrus and sweet berries with this Lemon Blueberry Cream Pie—an effortless no-bake dessert that's as stunning as it is delicious. Featuring a buttery graham cracker crust baked to a golden crisp, this pie is filled with a luscious lemon cream made from whipped cream, cream cheese, fresh lemon juice, and zest. Crowned with a glossy layer of fresh blueberries coated in warm blueberry preserves, this pie is a feast for the eyes and the palate. Ready in just 30 minutes of active prep and requiring minimal oven time, it’s the ideal dessert for summer gatherings or any occasion where a light, refreshing treat is in order. Serve chilled for a delightful burst of creamy, tangy, and fruity flavors in every slice!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cups granulated sugar (for filling)
- 0.25 cups lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1.5 cups blueberries, fresh
- 0.25 cups blueberry preserves
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides to form an even crust.
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove and let it cool completely.
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Spread the lemon cream filling evenly over the cooled crust. Smooth the top with a spatula.
In a small saucepan over low heat, warm the blueberry preserves until slightly runny. Let cool for a minute.
Gently toss the fresh blueberries in the warmed preserves to coat them lightly.
Spread the coated blueberries evenly over the top of the lemon cream layer.
Refrigerate the pie for at least 4 hours or until set.
Slice and serve chilled. Enjoy your Lemon Blueberry Cream Pie!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
