Easy Blueberry Lemon Icebox Cake Recipe Perfect No-Bake Dessert
A quick and easy no-bake dessert featuring layers of creamy lemon mixture, fresh blueberries, and crunchy graham crackers. Perfect for summer and last-minute entertaining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- About 12 whole graham crackers, broken into pieces
- 2 cups fresh blueberries (about 300 grams), washed and drained
- 1 cup (240 ml) heavy whipping cream, cold
- 8 ounces (225 grams) cream cheese, softened
- 3/4 cup (90 grams) powdered sugar, sifted
- Zest of 2 medium lemons
- 1/3 cup (80 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Lemon Cream: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy (about 2-3 minutes with an electric mixer). Then add the lemon zest, lemon juice, and vanilla extract. Mix to combine well.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form (3-5 minutes). Be careful not to overbeat it into butter.
- Fold Together: Gently fold the whipped cream into the lemon cream mixture using a spatula, keeping it light and airy.
- Layer the Cake: In a 9×9-inch square pan, place a single layer of graham crackers on the bottom. Spread about one-third of the lemon cream over the crackers, then scatter a generous layer of fresh blueberries. Repeat layering two more times, finishing with a lemon cream layer on top.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve: Slice into squares and garnish with extra blueberries or lemon zest if desired.
Notes
Do not overmix the whipped cream when folding to keep the texture light and fluffy. Use fresh lemon zest for best flavor. If lemon cream is too thick, add 1-2 tablespoons of milk to loosen. Chilling is essential for proper texture and flavor balance. For gluten-free, use gluten-free graham crackers or cookies. Coconut cream can substitute heavy cream for a lighter version.
Nutrition
- Serving Size: 1 square (approximat
- Calories: 280
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: blueberry lemon icebox cake, no-bake dessert, easy summer dessert, lemon cream cake, blueberry dessert, icebox cake