Easy Creamy Lemon Blueberry Icebox Cake
A light and refreshing no-bake icebox cake featuring layers of soft cookies, creamy lemon filling, and fresh blueberries, perfect for summer desserts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) graham crackers or vanilla wafer cookies
- 1 ½ cups (360 ml) cold heavy whipping cream
- ¾ cup (90 g) powdered sugar
- ½ cup (160 g) lemon curd (homemade or store-bought)
- 4 oz (115 g) softened cream cheese
- 1 teaspoon pure vanilla extract
- 1 cup (150 g) fresh blueberries
- Zest of 1 lemon
Instructions
- In a chilled mixing bowl, beat 1 ½ cups (360 ml) of cold heavy whipping cream with ¾ cup (90 g) powdered sugar until soft peaks form, about 3-4 minutes on medium-high speed. Avoid overwhipping.
- In a separate bowl, beat 4 oz (115 g) softened cream cheese until smooth. Add ½ cup (160 g) lemon curd and 1 teaspoon vanilla extract, mixing until fully combined.
- Gently fold the whipped cream into the lemon cream cheese mixture using a spatula with slow, sweeping motions to keep the mixture light and airy.
- In a 9×9 inch (23×23 cm) baking dish, spread a thin layer of the lemon cream mixture on the bottom. Layer graham crackers or vanilla wafers evenly on top (about 6-8 crackers to cover the surface). Add a generous layer of cream filling, sprinkle fresh blueberries and lemon zest. Repeat layers until ingredients are used, finishing with a thick layer of cream on top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow cookies to soften and flavors to meld.
- Before serving, scatter a few extra fresh blueberries and a bit more lemon zest on top for garnish.
Notes
Use small-curd cream cheese like Philadelphia for smooth texture. For dairy-free, substitute heavy cream and cream cheese with coconut cream and coconut-based cream cheese alternatives. Frozen blueberries can be used if thawed and drained. Whip cream to soft peaks only to avoid graininess. Chill at least 4 hours or overnight for best texture. Avoid overwhipping cream and fold gently to keep mixture airy. Keep cake chilled when serving to prevent runny filling.
Nutrition
- Serving Size: 1/9 of cake
- Calories: 280
- Sugar: 18
- Fat: 18
- Carbohydrates: 25
- Protein: 3
Keywords: icebox cake, lemon blueberry cake, no-bake dessert, summer dessert, creamy lemon cake, easy dessert, blueberry dessert