Blueberry Lemon Icebox Cake

A refreshing no‑bake layered blueberry lemon icebox cake with crisp cookies and creamy lemon filling.

Why You’ll Love This Recipe

This cake features layers of sweet blueberries and bright lemon cream sandwiched between crisp cookies. It requires no baking, making it ideal for warm weather and effortless entertaining.

ingredients

lemon pudding or lemon curd
whipped cream or whipped topping
fresh blueberries
vanilla wafers or graham crackers
lemon zest
powdered sugar (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Mix lemon pudding or curd with whipped cream until smooth.
2. Layer cookies, lemon cream, and blueberries in a dish.
3. Repeat layers until ingredients are used.
4. Chill overnight or at least 6 hours to soften cookies.
5. Serve chilled.

Servings and timing

Serves: 8
Preparation: 20 minutes
Chilling: 6–8 hours
Total: ~8 hours

Variations

• Add crushed graham crackers for texture.
• Use mixed berries instead of just blueberries.
• Add a lemon glaze drizzle before serving.

storage/reheating

Store in the refrigerator up to 3 days. Do not freeze; texture may change.

FAQs

Why chill overnight?

It allows the cookies to soften and flavors to meld.

Can I use frozen blueberries?

Yes, thaw and drain before layering.

Is this gluten‑free?

Yes, with gluten‑free cookies.

Can I make individual servings?

Yes, layer in small cups or jars.

Can I use cool whip instead of whipped cream?

Yes, both work.

How sweet is this dessert?

Naturally sweet with citrus brightness; adjust sugar to taste.

What lemon product should I use?

Lemon curd adds more intense lemon flavor.

Can I omit blueberries?

Yes, raspberries or strawberries can substitute.

Should cookies be fully submerged?

Yes, to soften properly during chilling.

Can kids help make this?

Yes, layering is a fun task for all ages.

Conclusion

Blueberry lemon icebox cake is a bright, no‑bake dessert that balances sweet berries and citrus cream in every chilled bite.

Blueberry Lemon Icebox Cake

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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.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling)
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. In a mixing bowl, beat heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
2. In another bowl, beat cream cheese until smooth. Add lemon curd, lemon zest, and vanilla extract, and mix until fully combined.
3. Fold the whipped cream into the lemon-cream cheese mixture until smooth and fluffy.
4. In an 8×8-inch dish, spread a thin layer of the lemon cream mixture on the bottom.
5. Place a single layer of graham crackers over the cream, breaking them as needed to fit.
6. Spread 1/3 of the lemon cream over the crackers, then sprinkle with 1/3 of the blueberries.
7. Repeat layers (graham crackers, lemon cream, blueberries) two more times, ending with lemon cream on top.
8. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set and flavors to meld.
9. 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