Creamy Lemon Blueberry Icebox Cake
A quick and easy no-bake dessert featuring layers of lemon cream, fresh blueberries, and graham crackers, perfect for summer gatherings and hot days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (100g) granulated sugar
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 package graham crackers or thin vanilla wafer cookies (about 12 oz / 340g)
- 2 cups (300g) fresh blueberries (frozen works, thawed and drained)
Instructions
- Pour the cold heavy cream into a large bowl. Using an electric mixer, whip on medium speed until soft peaks form (about 2-3 minutes). Set aside.
- In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy (about 2 minutes). Add the lemon juice, lemon zest, and vanilla extract, mixing well until fully combined.
- Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula. Be careful not to deflate the mix—aim for a light, airy texture.
- Spread a thin layer of lemon cream on the bottom of your baking dish. Arrange a single layer of graham crackers or vanilla wafers on top, breaking to fit as needed.
- Scatter a generous layer of fresh blueberries over the crackers.
- Add another layer of lemon cream, then crackers, then blueberries. Repeat until ingredients are used, finishing with a layer of lemon cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the crackers soften and flavors meld.
- Before serving, garnish with extra lemon zest or a few whole blueberries if desired.
Notes
Use room temperature cream cheese for smooth texture. Keep heavy cream cold before whipping. Fold whipped cream gently to keep mixture airy. Chill overnight for best texture. Frozen blueberries should be thawed and drained to avoid sogginess. Substitute graham crackers with gluten-free cookies for gluten-free option. For dairy-free, use coconut cream and vegan cream cheese.
Nutrition
- Serving Size: 1/8th of 9x9 inch ca
- Calories: 280320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: no-bake dessert, lemon blueberry cake, icebox cake, summer dessert, easy dessert, no oven cake, creamy lemon cake