Description
This Blueberry Lemon Icebox Cake features layers of creamy filling, fresh blueberries, and crunchy graham crackers, all in a delicious no-bake dessert that’s perfect for gatherings or a refreshing treat.
Ingredients
Scale
- 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
- 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
- 8 full-sheet graham crackers
- optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Combine cornstarch, lemon juice, and warm water in a small bowl, whisking until dissolved. Set aside.
- In a saucepan, warm blueberries and sugar over medium heat, stirring for about 3 minutes until juices release. Add the cornstarch mixture and stir for another 2-3 minutes until thickened. Remove from heat and stir in lemon zest. Cool completely.
- Line a 9×5-inch loaf pan with plastic wrap for easy removal. Set aside.
- Whip cold heavy cream until soft peaks form, about 3 minutes. Transfer to another bowl.
- Beat cream cheese in the same bowl until smooth, then add confectioners’ sugar, lemon juice, and lemon zest. Mix until creamy, then gently fold in whipped cream.
- Spread a thin layer of cream filling in the bottom of the pan. Layer graham crackers, then spread 3/4 cup of cream filling on top. Add half of the blueberry sauce, another 3/4 cup of cream filling, more graham crackers, the remaining cream filling, the rest of the blueberry sauce, and finish with the final layer of cream filling.
- Cover and freeze for at least 4 hours or overnight.
- Before serving, let the cake soften in the refrigerator for 1 hour or at room temperature for 10-15 minutes. Lift out using the plastic wrap overhang, slice, and serve cold.
Notes
For a firmer texture, freeze overnight before serving.
Top with additional fresh blueberries, mint, or lemon slices for a beautiful presentation.
Leftovers can be stored in the refrigerator or freezer; soften before eating.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg