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Lemon Blueberry Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 14 reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This refreshing Lemon Blueberry Icebox Cake recipe layers tangy lemon cream, sweet blueberry pie filling, and crunchy graham crackers to create a no-bake dessert that's perfect for warm days. It requires simple whipping and folding techniques, then chilling to let the flavors meld and the crackers soften into a cake-like texture. Finished with fresh blueberries and lemon zest, it offers a perfect balance of creamy, fruity, and zesty flavors in every bite.

Ingredients

Cream Cheese Mixture

  • 8 ounces cream cheese, at room temperature
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 1 cup cold whole milk
  • 1 teaspoon finely grated lemon zest (about 1/2 medium lemon), plus more for garnish
  • 3 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • 1/4 teaspoon kosher salt

Whipped Cream

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Other Ingredients

  • 16 to 18 whole graham cracker sheets (about 2 sleeves), divided
  • 1 (21-ounce) can blueberry pie filling, divided
  • 1/2 cup fresh blueberries

Instructions

  1. Whip the Cream: In a stand mixer fitted with the whisk attachment, beat 1 1/2 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 2 to 3 minutes. Transfer the whipped cream to a bowl and refrigerate to keep chilled.
  2. Prepare the Lemon Cream Mixture: Rinse and dry the stand mixer bowl. Using the paddle attachment, beat 8 ounces room temperature cream cheese on medium-high speed until smooth and fluffy, around 1 to 2 minutes. Add the instant lemon pudding mix, 1 cup cold whole milk, lemon zest, lemon juice, and kosher salt. Beat until the mixture thickens and is smooth, about 2 minutes.
  3. Fold in Whipped Cream: Gently fold half of the whipped cream (approximately 1 3/4 cups) into the lemon cream mixture using a flexible spatula. Combine just until blended without deflating the cream.
  4. Assemble the Cake Layers: In an 8x8-inch square baking dish, arrange a single layer of graham crackers, cutting pieces as needed to fit. Spread 1 cup of the lemon cream mixture evenly over the crackers. Spoon 3/4 cup of blueberry pie filling evenly over the lemon layer. Repeat layering with graham crackers, lemon cream, and blueberry pie filling, reserving some blueberry filling for serving. Finish by topping the final lemon cream layer with the remaining whipped cream spread evenly.
  5. Chill the Cake: Refrigerate the assembled cake for at least 6 hours or overnight. This chilling time allows the graham crackers to fully soften and the flavors to meld.
  6. Serve: Just before serving, garnish the cake with 1/2 cup fresh blueberries and additional finely grated lemon zest. Cut into 9 squares and serve chilled with the remaining blueberry pie filling on the side if desired.

Notes

  • Storage: Leftover cake can be covered tightly and refrigerated for up to 2 days. Note that the graham crackers will continue to soften the longer it sits.
  • For best cream whipping, use very cold heavy cream straight from the refrigerator.
  • You can substitute regular sugar for powdered sugar, but powdered sugar helps stabilize the whipped cream.
  • Let the cream cheese come to room temperature before mixing for a smoother texture.

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