Chilled Berry Lemon Cream Squares (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ For the Filling
03 -
8 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1 tbsp lemon zest
06 -
2 tbsp lemon juice
07 -
1 cup heavy whipping cream
08 -
2 cups fresh blueberries
→ For Garnish
09 -
Lemon zest
10 -
Extra blueberries
# Instructions:
01 -
Mix graham cracker crumbs with melted butter and press into a 9×9-inch pan. Place in the refrigerator to chill while preparing the filling.
02 -
In a bowl, beat cream cheese and sugar until smooth and fluffy. Add lemon zest and juice, mixing well to combine.
03 -
In a separate bowl, whip heavy cream until soft peaks form.
04 -
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
05 -
Spread half of the filling over the chilled crust, then create a layer with blueberries. Spread the remaining filling on top, creating a smooth surface.
06 -
Garnish the top of the cake with extra blueberries and lemon zest. Refrigerate for at least 4 hours or preferably overnight to set completely.
07 -
Once chilled and set, slice the cake into squares and serve cold.
# Notes:
01 -
Chilling the cake for several hours helps it set perfectly. For best results, let it chill overnight!
02 -
You can use frozen blueberries in a pinch, but fresh ones provide the best texture and flavor.