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Creamy No-Bake Lemon Blueberry Icebox Cake

no-bake lemon blueberry icebox cake - featured image
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A creamy, no-bake lemon blueberry icebox cake that is easy to make, perfect for summer, and delivers a refreshing blend of tart, sweet, and creamy flavors.

Ingredients

Scale
  • 1 ½ cups (360 ml) heavy whipping cream
  • 4 oz (115 g) cream cheese, softened
  • ⅔ cup (80 g) powdered sugar
  • ½ cup (120 g) lemon curd (homemade or store-bought)
  • 1 tablespoon fresh lemon zest (organic preferred)
  • 1 teaspoon pure vanilla extract
  • 2 cups (300 g) fresh blueberries
  • About 12 sheets graham crackers
  • Optional: a handful of fresh mint leaves for garnish

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 15 minutes before starting.
  2. Pour 1 ½ cups (360 ml) of heavy whipping cream into the chilled bowl. Beat on medium speed until soft peaks form, about 3-4 minutes.
  3. In a separate bowl, beat the softened 4 oz (115 g) cream cheese with ⅔ cup (80 g) powdered sugar until smooth and creamy, about 2-3 minutes.
  4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, folding carefully to keep the airy texture intact.
  5. Fold in ½ cup (120 g) lemon curd, 1 tablespoon fresh lemon zest, and 1 teaspoon vanilla extract until evenly swirled.
  6. Spread a thin layer of the lemon cream mixture on the bottom of a 9×9-inch pan. Layer 3-4 graham cracker sheets on top, breaking to fit as needed.
  7. Spread a generous layer of cream over the crackers, then sprinkle a handful of fresh blueberries.
  8. Repeat layering graham crackers, cream, and blueberries until ingredients are used, finishing with a cream layer on top.
  9. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. Before serving, garnish with extra blueberries and fresh mint leaves if desired. Use a sharp knife warmed under hot water for clean slices. Serve chilled.

Notes

Chilling the mixing bowl and beaters helps the cream whip faster and hold shape better. Use softened cream cheese at room temperature for smooth folding. Fold gently to keep the mixture airy. Do not skip the chilling step to achieve the signature icebox texture. Fresh blueberries are preferred over frozen for texture. Lemon zest should be freshly grated just before mixing to avoid bitterness. For gluten-free, use gluten-free graham crackers; for dairy-free, substitute coconut cream and vegan cream cheese.

Nutrition

Keywords: no-bake, lemon blueberry, icebox cake, summer dessert, easy dessert, creamy cake, no oven dessert

Find it online: https://lirafood.com/creamy-no-bake-lemon-blueberry-icebox-cake-recipe-easy-and-perfect-for-summer/