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Blueberry Lemon Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 10 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing no-bake Blueberry Lemon Icebox Cake that combines tart lemon flavor with sweet blueberries layered between a buttery graham cracker crust and a creamy lemon-infused filling. Perfectly chilled and ideal for summer gatherings or a light, elegant dessert.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

Filling

  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch square baking dish forming an even crust layer.
  2. Make the Lemon Cream Mixture: In a separate bowl, beat together softened cream cheese and powdered sugar until completely smooth. Add in lemon juice and lemon zest, mixing thoroughly to combine the tart and sweet flavors.
  3. Whip the Cream: In another chilled bowl, whip the heavy cream until stiff peaks form, ensuring it holds shape to create a light, fluffy texture.
  4. Combine Cream and Cheese Mixtures: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the airy texture without deflating the whipped cream.
  5. Assemble the Layers: Spread half of the lemon cream mixture evenly over the graham cracker crust. Sprinkle half of the fresh blueberries over the cream layer. Add another layer of the remaining cream mixture, then top with the remaining blueberries. Finish with a final sprinkle of graham cracker crumbs if desired.
  6. Chill the Cake: Cover the assembled cake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the crust to soften into a cake-like texture.
  7. Serve: Slice the icebox cake into portions and serve chilled. Optionally garnish with additional fresh blueberries or lemon zest for an attractive presentation and added flavor.

Notes

  • Use full-fat cream cheese and heavy cream for best texture and flavor.
  • For a more intense lemon flavor, increase lemon zest to 2 tablespoons.
  • The cake can be made a day ahead and stored covered in the refrigerator.
  • Fresh blueberries can be substituted with frozen, but thaw and drain them before using to prevent excess moisture.
  • If you prefer a sweeter dessert, sprinkle extra powdered sugar in the cream mixture.

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