No-Bake Lemon Blueberry Delight

 

By Kelli Foster.

INGREDIENTS

• 8 ounces 

  cream cheese

• 8 tablespoons 

  (1 stick) unsalted butter

• 12 

  whole graham cracker sheets (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs

• 2 tablespoons 

  granulated sugar

• 1/4 plus 1/8 teaspoon 

  kosher salt, divided

• 1 1/2 cups 

  cold heavy cream

• 1/2 cup 

  powdered sugar, divided

• 2 

  medium lemons, divided

• 1 teaspoon 

  lemon or vanilla extract

• 1 (about 21-ounce) can 

  blueberry pie filling

• 1/2 cup 

  fresh blueberries

How to Make Lemon Blueberry Delight

1. Make the base. After mixing the graham cracker crumbs with melted butter, sugar, and salt, press the mixture into the baking dish. To ensure the base is super sturdy, use the bottom of a measuring cup to pack the crumbs firmly and evenly into the baking dish.
2. Prepare the whipped cream. Be sure to start with cold cream here. Whip the heavy cream and powdered sugar just until stiff peaks form. Transfer the whipped cream to a separate bowl so you can reuse the stand mixer bowl for the cream cheese layer (no need to clean it).
3. Beat the cream cheese layer. Beat the softened cream cheese, lemon zest, powdered sugar, and lemon or vanilla extract until super light and fluffy. Fold in about half of the whipped cream.
4. Assemble the delight and chill. Assemble by topping the graham cracker base with the following layers: cream cheese, blueberry pie filling, whipped cream, and fresh blueberries. Cover and refrigerate the delight for at least 4 hours (or up to overnight) to allow the dessert ample time to firm up. Giving the dessert plenty of time to chill makes for easier, smoother slicing.
5. Garnish and serve. Garnish with finely grated lemon zest, then slice the delight, and serve. Stacked layers are part of the appeal of this layered dessert. Make sure every slice is picture perfect by wiping the knife clean between cuts.