Lemon Blueberry Icebox Cake – Quick & Easy No-Bake Dessert
Craving a dessert that’s rich, fruity, and refreshingly cool—all without turning on the oven? This Lemon Blueberry Icebox Cake layers lemon cream, fresh blueberries, and graham crackers into a no-bake summer treat that’s perfect for warm days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest (from 1–2 lemons)
- 2 tablespoons lemon juice
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 box graham crackers
- 2 cups fresh blueberries (plus more for garnish)
- Optional: lemon slices or zest for garnish
Instructions
1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the lemon zest and lemon juice, and mix until fully incorporated.
2. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the lemon-cream cheese mixture until well combined.
4. Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang to help lift the cake later.
5. Spread a thin layer of lemon cream on the bottom of the pan.
6. Add a layer of graham crackers over the cream, breaking them to fit as needed.
7. Spread another layer of lemon cream over the crackers and top with blueberries.
8. Repeat layers of cream, crackers, and blueberries, finishing with a layer of cream on top.
9. Cover the cake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the layers are set and the crackers have softened.
10. Use the plastic wrap overhang to lift the cake from the pan. Slice and garnish with extra blueberries, lemon zest, or lemon slices before serving.
Notes
Chill your beaters and mixing bowl before whipping the cream to form peaks faster.
Use a glass loaf pan for better visibility of the layers—great for presentation.
Add a few drops of lemon extract for a more intense citrus flavor.
Pre-zested lemon is a handy shortcut when you’re short on time.
Use a piping bag to layer the cream more cleanly, especially for formal occasions.
Find it online: https://cookingwithramsay.com/lemon-blueberry-icebox-cake/