Description
A creamy no-bake dessert made with a buttery shortbread crust, light lemon mousse, and fresh blueberry topping. It’s refreshing, make-ahead friendly, and perfect for gatherings.
Ingredients
2 cups shortbread cookies, crushed
1/2 cup melted butter
1 cup heavy cream
8 oz cream cheese, softened
1/2 cup sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup fresh blueberries
Instructions
Crush shortbread cookies and mix with melted butter. Press into a springform pan to form the crust.
Whip heavy cream until soft peaks form.
In a separate bowl, beat cream cheese, sugar, lemon zest, and lemon juice until smooth.
Fold whipped cream into the cream cheese mixture to form a light mousse.
Spread mousse over the crust and top with blueberries.
Chill at least 4 hours (overnight is best) before slicing and serving.
Notes
You can swap blueberries with raspberries or strawberries for a fruity twist.
Best served chilled.
To store longer, freeze slices individually for up to 1 month.
- Category: Cake, Dessert, Seasonal
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 20 g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4g
- Cholesterol: 55 mg