Description
A delightful dessert featuring layers of cream cheese and blueberry filling atop a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 9 full graham crackers, crushed
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon fresh lemon zest
- 1 cup powdered sugar
- 2 cups thawed non-dairy whipped topping
- 2 (21-ounce) cans blueberry pie filling
- Remaining whipped topping (optional)
- Reserved graham cracker crumbs for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Pulse the graham crackers, sliced almonds, and granulated sugar until finely crushed. Reserve about 2 tablespoons of crumbs for garnish.
- Add the melted butter and pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake for 8 minutes, then allow the crust to cool completely.
- Beat the softened cream cheese, milk, lemon zest, and powdered sugar until smooth and fluffy.
- Fold in 2 cups of the thawed whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Spoon the blueberry pie filling evenly over the cream cheese layer.
- Spread the remaining whipped topping over the blueberry layer if desired.
- Sprinkle with the reserved graham cracker crumbs.
- Refrigerate for at least 2 hours, or overnight for best flavor and texture.
Notes
Chill the tart well before serving and consider garnishing with fresh whipped cream or blueberries for added appeal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blueberry tart, dessert, cream cheese, easy dessert, summer dessert