1 ½ cups graham cracker crumbs

6 tbsp melted butter

2 tbsp granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

1 tbsp lemon zest

¼ cup fresh lemon juice

1 cup heavy cream

1 cup fresh blueberries

½ cup blueberry preserves

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the base of a 9-inch springform pan. Chill for 10–15 minutes.
In a large bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Spread the lemon cream over the chilled crust.
Warm the blueberry preserves in a saucepan until pourable. Drizzle over the cream layer.
Top with fresh blueberries.
Refrigerate for at least 3 hours, or until fully set.
Release from the springform pan, slice, and serve chilled.

Swap blueberries for raspberries or blackberries for a twist.

Add vanilla extract or Greek yogurt for extra flavor.

Store leftovers in an airtight container in the fridge for up to 4 days.

Can be frozen up to 1 month; thaw in fridge overnight.