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Easy No-Bake Blueberry Lemon Icebox Cake

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A refreshing no-bake dessert featuring layers of tangy lemon cream, fresh blueberries, and crunchy vanilla wafers, perfect for hot summer days.

Ingredients

  • Vanilla wafers (about 40–45 wafers, roughly 200g / 7 oz)
  • Fresh blueberries (about 2 cups or 300g / 10.5 oz)
  • Heavy whipping cream (1 ½ cups / 360 ml / 12 fl oz), cold
  • Cream cheese (8 oz / 225 g), softened
  • Powdered sugar (¾ cup / 90 g)
  • Lemon zest (from 2 medium lemons)
  • Lemon juice (¼ cup / 60 ml / 2 fl oz), freshly squeezed
  • Vanilla extract (1 teaspoon)

Instructions

  1. Rinse the blueberries and pat dry. Zest and juice the lemons. Soften the cream cheese by leaving it at room temperature for 15–20 minutes or microwave for 10 seconds if in a hurry.
  2. In a mixing bowl, beat the cream cheese until smooth and creamy. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
  3. Gently fold the powdered sugar, lemon zest, lemon juice, and vanilla extract into the cream cheese. Then carefully fold the whipped cream into the cream cheese mixture, keeping it light and airy.
  4. Spread a thin layer of lemon cream on the bottom of a 9×9 inch (23×23 cm) square baking dish or similar container.
  5. Add a single layer of vanilla wafers, fitting them snugly but not overlapping too much.
  6. Spoon a generous layer of lemon cream over the wafers, then scatter fresh blueberries evenly on top.
  7. Repeat the layering—vanilla wafers, lemon cream, blueberries—until ingredients are used or the dish is filled, finishing with a lemon cream layer and a few blueberries for garnish.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow wafers to soften and flavors to meld.
  9. Once chilled, slice into squares or scoop with a spoon. Let sit at room temperature for 10 minutes before serving if too firm.

Notes

Do not skip or shorten the chilling time; it is crucial for the wafers to soften and the flavors to meld. Use fresh blueberries for best texture and flavor. If cream cheese is too firm, soften properly to avoid lumps. Whip cream to stiff peaks but avoid overwhipping. For dairy-free or vegan versions, substitute cream cheese and heavy cream with plant-based alternatives and use dairy-free wafers.

Nutrition

Keywords: no-bake dessert, blueberry lemon icebox cake, summer dessert, easy dessert, lemon cream, vanilla wafers, fresh blueberries

Find it online: https://rowanrecipes.com/easy-no-bake-blueberry-lemon-icebox-cake-recipe-for-perfect-summer-dessert/