Easy No-Bake Blueberry Lemon Icebox Cake
A light and refreshing no-bake dessert featuring layers of graham crackers, lemon cream, and fresh blueberries, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- About 12 sheets graham crackers (whole or lightly crushed)
- 8 oz (225 g) cream cheese, softened
- 4 oz (115 g) mascarpone cheese (optional)
- 3/4 cup (90 g) powdered sugar
- Zest of 2 medium lemons
- 2 tablespoons (30 ml) fresh lemon juice
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh blueberries, washed and patted dry
- Optional: lemon slices or mint leaves for garnish
Instructions
- Prepare the lemon cream: Beat softened cream cheese and mascarpone (if using) until smooth. Add powdered sugar, lemon zest, and lemon juice; blend until combined, scraping sides as needed.
- Whip the heavy cream with vanilla extract in a chilled bowl until stiff peaks form, being careful not to overwhip.
- Gently fold the whipped cream into the lemon cream mixture using light folding motions to keep it airy.
- Assemble the cake: Line a 9×5-inch loaf pan or similar dish with a layer of graham crackers. Spread one-third of the lemon cream over the crackers. Repeat layering two more times, finishing with a cream layer on top.
- Scatter fresh blueberries over the top layer. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with extra lemon zest, lemon slices, or fresh mint. Slice into squares and enjoy.
Notes
Use room temperature cream cheese for smooth blending. Chill mixing bowl and beaters before whipping cream for best results. Do not overwhip cream to avoid turning it into butter. Let cake sit at room temperature 10-15 minutes before slicing if graham crackers feel too hard. Fresh blueberries are preferred over frozen for texture. Overnight chilling yields best flavor and texture. For dairy-free version, substitute vegan cream cheese and coconut cream. Gluten-free options include almond flour crackers or gluten-free graham crackers.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 18
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: no-bake, blueberry, lemon, icebox cake, summer dessert, easy dessert, layered cake, fresh berries