Refreshing Blueberry Lemon Icebox Cake
A light and creamy no-bake dessert featuring layers of lemon cream, fresh blueberries, and softened cookies, perfect for warm weather and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup heavy whipping cream (cold)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/3 cup lemon curd (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- 12 oz box of graham crackers or shortbread cookies (plain or lemon-flavored)
- 2 cups fresh blueberries (washed and patted dry)
- Optional garnish: fresh mint leaves or lemon zest
- Optional garnish: additional lemon curd for drizzling
Instructions
- Pour 1 cup of cold heavy whipping cream into a chilled mixing bowl. Whip on medium-high speed for about 3-5 minutes until soft peaks form.
- In another bowl, beat the softened 8 oz cream cheese with 1/2 cup powdered sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add 1/3 cup lemon curd and 1 teaspoon vanilla extract, mixing until fully combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, keeping the mixture light and airy.
- In a 9×13-inch dish, spread a thin layer of the cream mixture on the bottom to prevent sticking. Arrange a single layer of graham crackers or cookies over the cream, breaking cookies to fit edges as needed.
- Spoon a generous layer of the lemon cream mixture over the cookies, smoothing with the spatula. Scatter a handful of fresh blueberries evenly over this layer. Repeat layering cookies, lemon cream, and blueberries until ingredients are used or dish is full. Finish with a cream layer on top.
- Cover the dish tightly with plastic wrap or an airtight lid. Refrigerate for at least 6 hours, ideally overnight, to allow cookies to soften and flavors to meld.
- Before serving, garnish with fresh mint leaves, lemon zest, and a drizzle of lemon curd if desired. Cut into squares with a sharp knife, wiping it between cuts for clean layers.
Notes
If lemon curd is too thick, warm slightly to drizzle smoothly. For dairy-free version, substitute cream cheese with dairy-free cream cheese and heavy cream with coconut cream. Ensure blueberries are dry to avoid soggy layers. Chill at least 6 hours or overnight for best texture. Use a sharp knife and wipe between cuts for clean slices.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: blueberry lemon icebox cake, no-bake dessert, lemon cream cake, summer dessert, easy icebox cake, blueberry dessert