# 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
# Directions:
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 one third 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.
