Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Prep Time: 20 minutes
Total Time: 4 hours, 10 minutes
- 1 1/3 cups packed, finely ground Annie’s Honey Bunny Grahams
- 2 tbsp brown sugar
- 1/3 cup unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 1/2 cup icing sugar
- 3/4 cup sour cream
- 1 tsp vanilla
- 1 tsp lemon zest
- 1/2 cup whipped cream
- 2 cups blueberries
For the tart crust, combine the cookie crumbs (about 2 heaping cups of cookies yields 1 1/3 cups finely ground crumbs). and brown sugar and toss with melted butter. Add mixture to a 9-inch tart pan with removable bottom, pressing the crust firmly into the bottom and up the sides of the pan. Place prepared crust in the freezer for 15 to 20 minutes, or until the crust is firm
Meanwhile, beat the cream cheese with the sugar until light and fluffy. Add the sour cream, vanilla and lemon zest; beat until smooth. Gently fold in the whipped cream.
Scrape filling mixture into the prepared crust. Chill in the refrigerator for 4 hours, or until set. Remove the tart ring and place on a serving plate, garnish with blueberries (raspberries, blackberries, or sliced strawberries), slice and serve.