Creamy Lemon Blueberry Icebox Cake
A quick, easy, and refreshing no-bake dessert featuring creamy lemon filling layered with graham crackers and fresh blueberries. Perfect for summer gatherings and light indulgence.
- 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 ounces cream cheese, softened
- 3/4 cup powdered sugar
- Juice of 2 large lemons (about 1/4 cup)
- Zest of 1 lemon
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 8–10 graham crackers or digestive biscuits
- 1 1/2 cups fresh blueberries
- Optional garnishes: additional lemon zest, fresh mint leaves
Instructions
- Pour 1 cup (240 ml) of cold heavy cream into a large bowl. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-5 minutes. Set aside.
- In another bowl, beat 8 ounces (227 g) of softened cream cheese with 3/4 cup (90 g) powdered sugar until smooth and creamy. Add lemon zest, lemon juice (about 1/4 cup or 60 ml), and 1 teaspoon vanilla extract. Mix until combined.
- Gently fold the whipped cream into the lemon cream mixture using a spatula, being careful not to deflate the cream. This should take about 1-2 minutes.
- Spread a thin layer of lemon cream on the bottom of a 9×9 inch (23×23 cm) dish. Layer graham crackers or digestive biscuits to cover the bottom (about 8-10 crackers). Spread about one-third of the remaining lemon cream evenly over the crackers, then sprinkle about 1/2 cup fresh blueberries.
- Repeat layering two more times, finishing with lemon cream on top and a few blueberries for garnish.
- Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the crackers to soften.
- Before serving, sprinkle additional lemon zest and garnish with fresh mint if desired. Slice with a sharp knife, wiping between cuts for clean layers.
Notes
For gluten-free, use gluten-free cookies instead of graham crackers. For dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives. Avoid over-whipping cream to prevent grainy texture. Chill overnight for best texture. Pat berries dry if very juicy to avoid soggy layers. Wipe knife between slices for clean cuts.
Nutrition
- Serving Size: 1 slice (1/9th of ca
- Calories: 220
- Sugar: 12
- Fat: 14
- Carbohydrates: 20
- Protein: 3
Keywords: lemon blueberry icebox cake, no-bake dessert, creamy lemon dessert, summer dessert, easy icebox cake, blueberry dessert