A creamy no-bake summer dessert with a buttery graham-style crust, lemon cheesecake layer, and sweet blueberry topping—made with healthy sugar-free alternatives for a light, refreshing finish.
Ingredients
Crust (Sugar-Free)
12 whole graham crackers (use sugar-free if available)
2 tbsp monk fruit sweetener (granulated)
8 tbsp butter, melted
Lemon Cheesecake Layer (Sugar-Free)
1 box (3.4 oz) instant lemon pudding mix, sugar-free
1 1/2 cups half and half
8 oz cream cheese, softened
1/2 cup powdered monk fruit sweetener
8 oz whipped topping, thawed
Blueberry Layer (Sugar-Free)
1 can (21 oz) blueberry pie filling, sugar-free
8 oz whipped topping, thawed
Steps to Create
Make the crust
Place the graham crackers and monk fruit sweetener into a food processor and pulse until fine crumbs form.
Slowly pour in the melted butter and process until all crumbs are coated.
Firmly press the crumb mixture into the bottom of a 9×13 baking pan.
Freeze for 20 minutes.
Make the lemon cheesecake layer
