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Lemon Blueberry Icebox Cake

A refreshing no-bake dessert featuring creamy layers of lemon-infused cream cheese and fresh blueberries, all resting atop a biscuit-like graham cracker crust.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh blueberries Can also use frozen, thawed blueberries.
  • 1 cup lemon juice Freshly squeezed for best flavor.
  • 8 ounces cream cheese Softened.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 cups whipped topping
  • 12-14 pieces graham crackers Store-bought or homemade.
  • lemon zest For garnish.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
  2. Gently fold in the whipped topping into the cream cheese mixture until fully incorporated.
  3. Take a rectangular dish and layer the bottom with graham crackers, breaking them to fit if necessary.
  4. Evenly spread half of the cream cheese mixture over the layer of graham crackers.
  5. Sprinkle half of the fresh blueberries over the cream cheese layer, distributing them evenly.
  6. Add another layer of graham crackers, followed by the remaining cream cheese mixture and blueberries.
  7. Finish with a top layer of graham crackers.
  8. Cover the entire cake with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight.
  9. Before serving, garnish with fresh lemon zest and additional blueberries on top.

Notes

Allow the cake ample time to chill for the best flavor and texture. Pair with vanilla ice cream for an extra creamy experience.