Blueberry Lemon Icebox Cake
A no-bake icebox cake layered with graham crackers, creamy lemon whipped filling, and a jammy blueberry compote. Cool, bright, and refreshing, it sets in the fridge and slices beautifully, making it perfect for summer gatherings, potlucks, and holidays.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 7 hours 7 minutes
- Yield: 9 slices
- Category: undefined
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the blueberry compote: 3 cups (450 g) fresh or frozen blueberries
- For the blueberry compote: 1/3 cup (65 g) granulated sugar
- For the blueberry compote: 1 tbsp fresh lemon juice
- For the blueberry compote: 1 tbsp cornstarch mixed with 1 tbsp cold water
- For the lemon cream: 8 oz (225 g) cream cheese, softened
- For the lemon cream: 1/2 cup (60 g) powdered sugar
- For the lemon cream: 1/3 cup (80 ml) lemon curd
- For the lemon cream: 2 tbsp fresh lemon juice
- For the lemon cream: 1 tbsp lemon zest
- For the lemon cream: 1 tsp vanilla extract
- For the lemon cream: 2 cups (480 ml) heavy whipping cream, cold
- For assembly: 14 to 16 full sheets graham crackers
- For the topping: 1/2 cup (75 g) fresh blueberries
- For the topping: lemon zest or thin lemon slices, for garnish
Instructions
- For the compote, combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring often, until the berries burst and release their juices.
- Stir in the cornstarch slurry and simmer for 1 to 2 minutes, until thickened. Transfer to a bowl and chill in the refrigerator for at least 30 minutes.
- In a large bowl, beat the cream cheese, powdered sugar, lemon curd, lemon juice, lemon zest, and vanilla on medium speed until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
- Spread a thin layer of lemon cream on the bottom of the dish, then arrange a single layer of graham crackers over it, breaking them to fit.
- Spread one-third of the remaining lemon cream over the crackers, then top with one-third of the chilled blueberry compote.
- Repeat the layers two more times, ending with a final layer of graham crackers, lemon cream, and compote.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, until the crackers soften into a cake-like texture.
- Lift the cake out using the parchment overhang, top with fresh blueberries and lemon zest, and slice with a sharp knife wiped clean between cuts.
Notes
- Chilling for at least 6 hours is essential; the graham crackers need time to absorb moisture and become tender.
- Make sure the compote is completely cold before layering, or it will melt the cream.
- Beat the whipping cream to stiff peaks so the layers hold their shape when sliced.
- Frozen blueberries work well; no need to thaw before cooking.
- For a stronger lemon flavor, add an extra tablespoon of lemon curd or zest to the cream.
- Swap the graham crackers for vanilla wafers or shortbread cookies for a different texture.
- Store covered in the refrigerator for up to 4 days.
- Freeze slices for up to 1 month; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Find it online: https://thefamilycooking.com/blueberry-lemon-icebox-cake/
