Creamy Lemon Blueberry Icebox Cake
A quick and easy no-bake summer dessert featuring layers of creamy lemon cream, fresh blueberries, and soft graham crackers. Perfectly refreshing and indulgent without the oven.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 3/4 cup powdered sugar
- Zest of 2 medium lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- 2 cups fresh blueberries (or thawed frozen blueberries)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest (optional)
- Approximately 12 oz graham crackers or digestive biscuits
Instructions
- Prepare the Blueberries: Toss blueberries with granulated sugar and optional lemon zest in a small bowl. Let sit for 10 minutes to macerate.
- Make the Lemon Cream: Beat softened cream cheese with powdered sugar until smooth. Add lemon zest, lemon juice, and vanilla extract; mix until combined.
- Whip the Cream: In a separate chilled bowl, whip heavy cream until stiff peaks form.
- Fold Cream into Cream Cheese: Gently fold whipped cream into lemon cream mixture, keeping it light and airy.
- Assemble the Icebox Cake: Spread about 1/4 cup lemon cream mixture evenly in the bottom of an 8×8-inch dish.
- Add First Layer of Graham Crackers: Place a single layer of graham crackers on top of the cream, breaking pieces to fit.
- Layer Lemon Cream and Blueberries: Spread about 1/2 cup lemon cream over crackers, then spoon half the macerated blueberries on top.
- Repeat Layers: Add another layer of graham crackers, remaining lemon cream, and remaining blueberries.
- Final Layer: Finish with a final layer of graham crackers. Cover tightly with plastic wrap.
- Chill: Refrigerate for at least 4 hours, preferably overnight.
- Serve: Slice into squares and serve chilled, optionally garnished with extra lemon zest or fresh mint.
Notes
Use softened cream cheese for smooth texture. Whip cream to stiff peaks but avoid over-whipping. Macerate blueberries to soften and sweeten. Chill overnight for best texture. For gluten-free, use gluten-free crackers. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/9th of ca
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: no-bake dessert, lemon blueberry cake, icebox cake, summer dessert, easy dessert, creamy lemon cake, blueberry dessert