This refreshing no-bake Blueberry Lemon Icebox Pie perfectly captures the essence of summer. Featuring a buttery, crunchy graham cracker crust topped with a silky, velvet-smooth lemon-infused cream cheese filling and finished with a vibrant, glossy blueberry reduction, this dessert is the ultimate treat for warm days. The interplay between bright citrus notes and sweet berries creates a sophisticated, chilled delight that is sure to become a favorite for any gathering.
2 cups graham cracker crumbs
2 tbsp light brown sugar
1/2 tsp salt
8 tbsp unsalted butter, melted
8 oz cream cheese, softened
3/4 cup full-fat sour cream
3/4 cup powdered sugar
1 tbsp fresh lemon zest
1-2 tbsp fresh lemon juice
2 cups blueberries
1/2 cup granulated sugar
2 tbsp cornstarch
Combine graham cracker crumbs, brown sugar, salt, and melted butter in a bowl.
Press the crumb mixture firmly into the bottom and sides of a nine-inch pie plate.
Place the crust in the freezer for 15 minutes to set.
In a bowl, beat the cream cheese, sour cream, powdered sugar, lemon zest, and lemon juice until smooth.
Spread the filling evenly into the chilled crust.
In a saucepan, combine blueberries, granulated sugar, and cornstarch over medium heat.
Cook the berry mixture for 10 minutes until thickened and glossy, then let it cool completely.
Spoon the cooled blueberry topping over the cream cheese layer.
Refrigerate the pie for at least 4 hours before slicing and serving.
Ensure cream cheese is at room temperature to prevent lumps. Freshly grated lemon zest is mandatory for the best flavor. Store the pie in the refrigerator for up to 3 days.
Find it online: https://flavoornote.com/blueberry-lemon-icebox-pie/