Description
Blueberry Lemon Icebox Cake is a refreshing no-bake dessert made with layers of graham crackers, creamy lemon filling, and juicy blueberries — chilled to perfection for a cool, tangy, and sweet treat ideal for warm weather.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup lemon curd
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 box graham crackers
- 2 cups fresh blueberries
- Extra lemon zest and blueberries for topping (optional)
Instructions
- In a mixing bowl, beat heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until smooth. Add lemon curd, lemon zest, and vanilla extract, and mix until fully combined.
- Fold the whipped cream into the lemon-cream cheese mixture until smooth and fluffy.
- In an 8×8-inch dish, spread a thin layer of the lemon cream mixture on the bottom.
- Place a single layer of graham crackers over the cream, breaking them as needed to fit.
- Spread 1/3 of the lemon cream over the crackers, then sprinkle with 1/3 of the blueberries.
- Repeat layers (graham crackers, lemon cream, blueberries) two more times, ending with lemon cream on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set and flavors to meld.
- Before serving, top with extra blueberries and lemon zest if desired.
Notes
- Use fresh, firm blueberries for best texture.
- For added tartness, add a bit more lemon zest to the filling.
- Can be made a day in advance and stored in the fridge for up to 3 days.
- Try substituting graham crackers with shortbread cookies or vanilla wafers for variety.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg