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Easy No-Bake Blueberry Lemon Icebox Cake

easy no-bake blueberry lemon icebox cake - featured image
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A refreshing and simple no-bake dessert combining tangy lemon cream, fresh blueberries, and crisp graham crackers, perfect for summer.

Ingredients

Scale
  • 12 full sheets graham crackers (about 8 ounces / 225 grams)
  • 2 cups fresh blueberries (about 300 grams), washed and dried
  • 2 cups heavy whipping cream (480 ml), chilled
  • ½ cup powdered sugar (60 grams)
  • Juice of 2 medium lemons (about ¼ cup / 60 ml)
  • Zest of 1 lemon, finely grated
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (115 grams), softened

Instructions

  1. In a medium bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes using an electric mixer.
  2. In a large chilled bowl, whip the heavy whipping cream on medium speed. Gradually add powdered sugar and vanilla extract as it thickens. Continue whipping until stiff peaks form, about 4–5 minutes.
  3. Gently fold the cream cheese into the whipped cream, adding fresh lemon juice and lemon zest. Stir carefully to keep the mixture light and airy.
  4. Spread about ½ cup (120 ml) of the lemon cream mixture evenly on the bottom of a 9×9-inch (23×23 cm) dish.
  5. Place a single layer of graham crackers on top, breaking as needed to cover the surface without gaps.
  6. Scatter about ½ cup (75 grams) of fresh blueberries over the graham crackers.
  7. Repeat layering lemon cream mixture (~½ cup / 120 ml), graham crackers, and blueberries until ingredients are used or dish is full. Finish with a layer of cream on top.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, garnish with fresh blueberries and a sprinkle of lemon zest.

Notes

Chill the bowl and beaters before whipping cream. Fold cream cheese and lemon mixture gently into whipped cream to maintain fluffiness. Use fresh lemon juice and zest for best flavor. Allow at least 4 hours chilling time, overnight preferred, for best texture. If lemon cream is too loose, chill for 15 minutes before layering. Fully thaw and drain frozen blueberries to avoid watery layers. Cake holds up to 3 days refrigerated and can be frozen for up to 1 month.

Nutrition

Keywords: no-bake, blueberry, lemon, icebox cake, summer dessert, easy dessert, quick dessert, graham crackers, whipped cream

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