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Easy Creamy Lemon Blueberry Icebox Cake

easy creamy lemon blueberry icebox cake - featured image
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A simple, refreshing no-bake dessert featuring layers of lemon cream, fresh blueberries, and graham crackers, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup (240 ml) heavy whipping cream, cold
  • 8 oz (225 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • Zest of 2 medium lemons
  • 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
  • 1 tsp pure vanilla extract
  • 1 package (about 14 oz / 400 g) graham crackers or digestive biscuits
  • 2 cups (300 g) fresh blueberries
  • Optional garnishes: additional lemon zest or thin lemon slices, fresh mint leaves

Instructions

  1. Prepare the lemon cream: In a medium bowl, beat the softened cream cheese with granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy (3-4 minutes on medium speed).
  2. Whip the cream: In a separate large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form (4-5 minutes).
  3. Fold whipped cream into cream cheese mixture: Gently fold about half of the whipped cream into the lemon cream mixture to lighten it, then fold in the remaining whipped cream until fully combined.
  4. Assemble the cake layers: Spread a thin layer of the lemon cream mixture on the bottom of a 9×9-inch dish. Add a single layer of graham crackers, breaking them as needed to fit snugly. Spoon and spread about a third of the lemon cream mixture over the crackers, then scatter a handful of fresh blueberries evenly on top.
  5. Repeat layering: Continue layering graham crackers, lemon cream, and blueberries two more times, finishing with a final layer of lemon cream on top.
  6. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Serve: Garnish with additional lemon zest or fresh mint if desired. Use a sharp knife dipped in hot water to cut clean slices.

Notes

Softening cream cheese is crucial for smooth lemon cream; chill bowl and beaters before whipping cream; fold whipped cream gently to keep airy texture; do not soak crackers in liquid; chill at least 4 hours or overnight for best texture; can prepare lemon cream a day ahead; use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: lemon blueberry icebox cake, easy summer dessert, no bake cake, lemon cream dessert, blueberry dessert, icebox cake recipe

Find it online: https://grubella.com/easy-creamy-lemon-blueberry-icebox-cake-recipe-perfect-for-summer-desserts/