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Creamy Lemon Blueberry Icebox Cake

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A no-bake summer dessert featuring layers of creamy lemon cream, fresh blueberries, and graham crackers, perfect for warm-weather gatherings and easy to prepare.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2/3 cup (85 g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (finely grated)
  • 1 tsp pure vanilla extract
  • 12–15 graham crackers (about 150 g), broken to fit your dish
  • 2 cups (300 g) fresh blueberries
  • 1 tbsp granulated sugar (optional)

Instructions

  1. Prepare the lemon cream: In a medium bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
  2. Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form (about 3-4 minutes).
  3. Combine sugar and lemon: Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix gently until evenly combined.
  4. Fold whipped cream into cream cheese mixture: Carefully fold the whipped cream into the lemon-cream cheese mixture using a spatula in batches until fluffy and smooth.
  5. Prepare blueberries: Toss fresh blueberries with granulated sugar if desired and let macerate for about 10 minutes.
  6. Assemble the cake: Spread a thin layer of lemon cream on the bottom of the dish. Lay graham crackers in a single layer, then spread one-third of the lemon cream over them and sprinkle with blueberries.
  7. Repeat layers: Add another layer of graham crackers, lemon cream, and blueberries. Repeat until cream is used up, finishing with a layer of lemon cream on top.
  8. Chill the cake: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Serve and enjoy: Garnish with fresh blueberries and lemon zest if desired. Slice with a sharp knife dipped in hot water for clean edges.

Notes

Soften cream cheese well before mixing to avoid lumps. Chill bowl and whisk before whipping cream for best results. Fold whipped cream gently to keep mixture airy. Do not soak graham crackers before assembling to prevent sogginess. Chill overnight for best texture and flavor melding. Add a splash of milk or cream if lemon cream is too thick for spreading.

Nutrition

Keywords: lemon blueberry icebox cake, no-bake dessert, summer dessert, easy dessert, creamy lemon cake, blueberry dessert, icebox cake

Find it online: https://avabake.com/creamy-lemon-blueberry-icebox-cake-recipe-easy-no-bake-summer-dessert/