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Easy Creamy Blueberry Lemon Icebox Cake Recipe with Graham Crackers

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A quick and easy no-bake icebox cake featuring layers of crunchy graham crackers, creamy lemon filling, and fresh blueberries. Perfect for summer gatherings and a refreshing dessert that captures the bright flavors of lemon and berries.

Ingredients

Scale
  • About 12 sheets (roughly 120 grams or 4.2 oz) graham crackers, preferably honey-flavored
  • 2 cups (480 ml or 16 fl oz) heavy cream, chilled
  • 8 oz (225 grams) cream cheese, softened
  • 3/4 cup (90 grams) powdered sugar
  • Zest from 2 large lemons
  • 1/3 cup (80 ml or 2.7 fl oz) freshly squeezed lemon juice
  • 1 1/2 cups (225 grams or 7.9 oz) fresh blueberries, washed and dried
  • 1 teaspoon vanilla extract

Instructions

  1. Prep your lemons and berries (10 minutes): Zest two lemons carefully, avoiding the bitter white pith. Juice them to get about 1/3 cup (80 ml) of fresh lemon juice. Rinse and dry 1 1/2 cups (225 grams) of fresh blueberries, setting them aside on paper towels to remove excess moisture.
  2. Whip the cream (5-7 minutes): In a large, chilled mixing bowl, beat 2 cups (480 ml) of heavy cream with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
  3. Make the lemon cream filling (5 minutes): In another bowl, beat 8 oz (225 grams) softened cream cheese with 3/4 cup (90 grams) powdered sugar until smooth. Add the lemon zest, lemon juice, and 1 teaspoon vanilla extract, then blend until combined. Gently fold the whipped cream into the lemon mixture with a spatula until smooth and fluffy.
  4. Assemble the cake (10 minutes): Spread a thin layer of the lemon cream mixture at the bottom of an 8×8 inch (20×20 cm) baking dish. Layer graham crackers over the cream, breaking pieces as needed to fill gaps. Spoon and spread half of the lemon cream over the crackers, then scatter about half the blueberries evenly on top. Repeat with another layer of crackers, remaining cream, and finish with the remaining blueberries on top.
  5. Chill the cake (at least 4 hours, preferably overnight): Cover the dish tightly with plastic wrap and refrigerate. This allows the graham crackers to soften and meld into a cake-like texture.
  6. Serve and enjoy: Slice into squares and serve chilled.

Notes

Keep everything cold for best results, especially the mixing bowl and beaters when whipping cream. Use softened cream cheese to avoid lumps. Chill the cake for at least 4 hours or overnight for optimal texture. Avoid over-layering to prevent sogginess. Optional flavor boosts include a splash of limoncello or almond extract. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

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

Find it online: https://tinastirs.com/easy-creamy-blueberry-lemon-icebox-cake-recipe-with-graham-crackers/