instructions
Spread the buttered crumb mixture evenly and press it into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake crust.
Using a stand mixer or a large mixing bowl and hand mixer, beat the cream cheese, powdered sugar, and vanilla on medium-high speed for 1½–2 minutes, until completely smooth and free of lumps.
Add lemon zest and juice. Continue mixing until fully incorporated.
Fold in one container of the thawed whipping cream. Remove the baking dish from the refrigerator and spread the cheesecake filling evenly over the bottom.
Spread the blueberry pie filling over the cheesecake base.
Spread the remaining thawed whipped cream over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping.
Cover loosely and let sit in the refrigerator for at least 6 hours. Just before serving, cut the lemon blueberry dessert into 3 x 3 slices. Store in the refrigerator until ready to serve.
Remarks
Storage:
Storage: Store any leftovers covered in the refrigerator for up to 5 days.
Tips:
If possible, prepare this dessert the night before to ensure the dessert sets properly.
Make sure your cream cheese is softened to room temperature so there are no lumps left.
Use high-fat cream cheese for the filling.
Reduced-fat and fat-free cream cheeses are thinner and can contain more water, making it difficult for the filling to set. Be sure to wash and dry your fresh lemon before zesting it. Also remember to zest a lemon before squeezing the juice.
If fresh lemons are not available, you can replace the freshly squeezed lemon juice and lemon zest with 2 teaspoons of lemon extract.
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