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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.

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

  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

Find it online: https://tastyera.com/blueberry-lemon-icebox-cake/