Description
This Blueberry Lemon Icebox Cake offers a delightful combination of flavors with its creamy filling and fresh blueberry sauce, making it a perfect no-bake dessert for any occasion. Easy to prepare, it layers graham crackers and a luscious cream filling, creating a refreshing treat for gatherings or a sweet end to your dinner.
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
- Break the graham crackers as needed to fit the pan and create 3 layers of graham crackers, with cream filling in between.
- In a small bowl, mix the cornstarch, lemon juice, and warm water until dissolved. Set aside. In a saucepan, combine blueberries and sugar over medium heat, stirring until juices release.
- Stir in the cornstarch mixture and cook for an additional 2-3 minutes until thick. Remove from heat and mix in lemon zest. Allow to cool completely.
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang for easy removal. Set aside.
- Whip the cold heavy cream until soft peaks form, then transfer to a separate bowl. Beat cream cheese until smooth, add confectioners’ sugar, lemon juice, and lemon zest, and mix until combined. Fold in whipped cream gently.
- Layer 2 tablespoons of cream filling at the bottom of the pan. Add a single layer of graham crackers, then spread 3/4 cup of cream filling over it. Follow with half the blueberry sauce and another 3/4 cup cream filling. Repeat with layers until all ingredients are used, finishing with cream filling.
- Cover with plastic wrap and/or aluminum foil and freeze for at least 4 hours or overnight.
- Before serving, thaw in the refrigerator for 1 hour or at room temperature for 10-15 minutes. Lift from pan using plastic wrap overhang and garnish with fresh blueberries, mint, or lemon slices. Cut into slices and serve chilled.
- Store any leftovers covered in the refrigerator or freeze for later use.
Notes
For better slicing, allow the cake to thaw slightly before serving.
Experiment with different fruit toppings based on your preference.
This dessert can be prepared a day in advance for easier entertaining.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg