Description

Easter Blueberry Lemon Cheesecake Pie is a refreshing no-bake dessert that harmoniously blends the tartness of lemon with sweet blueberries. The velvety cream cheese filling rests atop a buttery graham cracker crust, creating a delightful treat perfect for spring celebrations. This stunning pie not only pleases the palate but also adds a pop of color to your dessert table, making it an ideal choice for Easter or any festive gathering. Impress your guests with this easy-to-make dessert that requires minimal effort yet delivers maximum flavor.

Ingredients

Scale

1 pre-made graham cracker crust (9-inch)
8 oz cream cheese (softened)
1 cup sour cream
1 cup fresh blueberries
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup powdered sugar
1 cup whipped topping

Instructions

Prepare the crust by pressing the graham cracker crumbs into a 9-inch pie pan.
In a bowl, beat softened cream cheese until smooth, then add sour cream, powdered sugar, lemon juice, and zest; mix until just combined.
Gently fold in fresh blueberries.
Pour the filling into the prepared crust and smooth the top.
Cover and chill in the refrigerator for at least four hours or overnight.
Serve chilled with extra blueberries on top.

Prep Time: 20 minutes
Cook Time: None
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (about 120g)
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Ensure cream cheese is at room temperature for easier mixing. Frozen blueberries can be used if fresh ones are unavailable; thaw and drain them beforehand. For variations, try swapping blueberries for strawberries or raspberries.