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To create the luscious filling for your Blueberry Lemon Icebox Pie, you will start by mixing cream cheese and whipped cream. The texture of the filling is crucial, as it should be light and airy yet rich and creamy. Begin by allowing the cream cheese to come to room temperature; this will ensure it mixes smoothly without lumps.

No-Bake Blueberry Lemon Icebox Pie

Beat the summer heat with a deliciously refreshing Blueberry Lemon Icebox Pie! This no-bake dessert combines tangy lemon and sweet blueberries in a creamy filling nestled in a crunchy graham cracker crust. Perfect for picnics, family gatherings, or simply enjoying at home, this pie is easy to make and looks stunning on any table. With its light texture and vibrant flavors, it's a treat that everyone will love. Try making this delightful dessert and make your summer celebrations even sweeter!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Filling:

2 cups fresh blueberries (plus extra for garnish)

1 cup heavy whipping cream

1 (8 oz) package cream cheese, softened

½ cup powdered sugar

Zest of 1 lemon

¼ cup fresh lemon juice

1 tsp vanilla extract

1 tsp gelatin (optional, for slightly firmer texture)

2 tbsp cold water (if using gelatin)

For Topping:

1 cup whipped cream (store-bought or homemade)

Lemon zest for garnish

Mint leaves for garnish (optional)

Instructions
 

Prepare the Crust:

    - In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.

      - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to create an even layer.

        - Place the crust in the refrigerator to set while you prepare the filling.

          Make the Filling:

            - In a bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

              - Gradually add the powdered sugar and continue mixing until well combined.

                - Mix in the lemon zest, lemon juice, and vanilla extract until fully blended.

                  - In a separate bowl, whip the heavy cream until soft peaks form.

                    - Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

                      - If using gelatin, bloom it by sprinkling the gelatin over cold water and letting it sit for 5 minutes. Then, microwave it for about 10-15 seconds until melted and dissolved, and mix it into the cream cheese filling.

                        Add Blueberries:

                          - Gently fold in 2 cups of fresh blueberries into the filling mixture.

                            Assemble the Pie:

                              - Pour the blueberry filling into the chilled graham cracker crust, spreading it evenly. Tap the pie dish lightly on the counter to remove any air bubbles.

                                - Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                                  Serve:

                                    - Once set, remove from the refrigerator and top with whipped cream.

                                      - Garnish with additional blueberries, lemon zest, and mint leaves if desired.

                                        - Slice and serve chilled for a refreshing treat!

                                          Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8