# What You Need:
→ Cream Layer
01 - 2 cups (480 ml) heavy whipping cream
02 - 8 oz (225 g) cream cheese, softened
03 - 1 cup (120 g) powdered sugar
04 - 1/3 cup (80 ml) fresh lemon juice
05 - Zest of 2 lemons
06 - 1 tsp vanilla extract
→ Fruit & Assembly
07 - 2 cups (300 g) fresh blueberries (plus extra for garnish)
08 - 1 1/2 sleeves (about 200 g) graham crackers
→ Garnish
09 - Additional lemon zest
10 - Extra blueberries
11 - Fresh mint leaves (optional)
# How To Make:
01 - In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
02 - In a separate large bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and fully combined.
03 - Gently fold in the whipped cream into the lemon-cream cheese mixture until well combined and fluffy.
04 - In a 9x9 inch (23x23 cm) baking dish, arrange a single layer of graham crackers, breaking them if needed to fit.
05 - Spread 1/3 of the lemon cream mixture over the crackers. Scatter a generous layer of blueberries over the cream.
06 - Repeat layers (graham crackers, cream, blueberries) twice, ending with the cream on top.
07 - Cover and refrigerate for at least 4 hours, or overnight, to allow layers to set and graham crackers to soften.
08 - Garnish with extra blueberries, lemon zest, and mint before serving. Slice and enjoy chilled.
