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Ingredients
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Base
Filling
Topping
Method
Base
- 1
Prepare the crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- 3
Bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice, mixing until fully combined.
- 5
Whip the cream
In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture until just combined.
- 6
Fill the crust
Pour the cream cheese filling over the cooled graham cracker crust, spreading it evenly. Smooth the top with a spatula.
- 7
Chill
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until the filling is set.
Topping
- 8
Prepare the topping
In a small bowl, combine fresh blueberries, honey, and lemon zest. Toss gently to coat the berries in the honey and zest mixture.
- 9
Serve
Once the filling is set, remove the dessert from the refrigerator. Carefully release the springform pan and slice the dessert. Top each slice with the blueberry mixture before serving.
