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Blueberry Lemon Icebox Cake Recipe

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3.8 from 71 reviews

This Blueberry Lemon Icebox Cake is a refreshing, no-bake layered dessert that combines tart lemon, sweet blueberries, creamy cream cheese filling, and crunchy graham crackers. Perfect for warm days or a make-ahead treat, it features a luscious blueberry sauce and a whipped cream cheese mixture layered between sheets of graham crackers, chilled until firm and served cold with fresh garnishes.

  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings

Ingredients

Blueberry Sauce

  • 2 teaspoons (6g) cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 Tablespoon (15g/ml) warm water
  • 2 cups (280g) fresh or frozen blueberries
  • 2 Tablespoons (25g) granulated sugar
  • 1 teaspoon lemon zest

Cream Filling

  • 2 cups (480g/ml) heavy cream or heavy whipping cream, cold
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 6 Tablespoons (45g) confectioners’ sugar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Assembly

  • 8 full-sheet graham crackers
  • Optional for garnish: fresh blueberries, mint, lemon slices

Instructions

  1. Prepare the blueberry sauce: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves. In a small saucepan over medium heat, warm blueberries and granulated sugar, stirring continuously for about 3 minutes until the blueberries start releasing juice. Add the cornstarch mixture and stir for another 2–3 minutes while smashing some berries, until the sauce thickens. Remove from heat and stir in lemon zest. Cool completely, refrigerate to speed up.
  2. Line the pan: Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang to easily lift out the cake.
  3. Make the cream filling: Using a mixer, whip cold heavy cream on medium-high speed until soft peaks form, about 3 minutes, and transfer to another bowl. Beat cream cheese on high speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, lemon juice, and lemon zest and beat until combined. Gently fold whipped cream into the cream cheese mixture without over-mixing.
  4. Assemble the cake layers: Spread a thin layer of cream filling on the bottom of the prepared pan to help the graham crackers stick. Place graham crackers in a single layer, breaking to fit. Spread approximately 3/4 cup (130g) of cream filling on top, followed by half of the blueberry sauce. Repeat layering with another 3/4 cup cream, another graham cracker layer, 3/4 cup cream, the rest of the blueberry sauce, 3/4 cup cream, remaining graham crackers, and finally the remaining cream filling.
  5. Freeze the cake: Cover the assembled cake with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight to allow it to set.
  6. Serve: Before serving, soften the cake in the refrigerator for 1 hour or at room temperature for 10–15 minutes. Lift the cake out using the plastic wrap overhang. Garnish with fresh blueberries, mint, and lemon slices. Slice and serve cold.
  7. Store leftovers: Cover leftover cake and store in the refrigerator or freezer. If frozen, allow to soften again before serving.

Notes

  • You can break graham crackers to fit the pan size.
  • To speed up blueberry sauce cooling, place it in the refrigerator.
  • Do not over-mix the whipped cream and cream cheese mixture to maintain fluffiness.
  • If you prefer a less firm cake, reduce freeze time and rely on chilling instead.
  • For best flavor, allow the cake to soften slightly before slicing.
  • Fresh garnishes add color and brightness but are optional.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blueberry-lemon-icebox-cake-recipe/