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Easy Blueberry Lemon Icebox Cake Recipe Perfect No-Bake Dessert

Blueberry Lemon Icebox Cake - featured image
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A quick and refreshing no-bake dessert featuring layers of lemon-flavored cookies, whipped cream, cream cheese, lemon curd, and fresh blueberries. Perfect for summer gatherings and easy to prepare ahead.

Ingredients

Scale
  • 12 ounces (about 340 g) lemon-flavored sandwich cookies or shortbread cookies
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 g) cream cheese, softened
  • 1 1/2 cups (225 g) fresh blueberries
  • 1/2 cup (125 g) lemon curd
  • 1 tablespoon fresh lemon zest

Instructions

  1. In a chilled large bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form (about 3-4 minutes). Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Transfer whipped cream to a separate bowl.
  2. In the original bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Gently fold in half of the whipped cream using a rubber spatula until well combined but still airy.
  3. Carefully fold in the remaining whipped cream to the cream cheese mixture, keeping it light and fluffy. Set aside.
  4. Spread a thin layer of the cream mixture at the bottom of your 9×9-inch dish (about 1/2 cup or 120 ml).
  5. Arrange a single layer of lemon cookies over the cream base, slightly overlapping if needed to cover the surface. Break any cookies to fit edges but avoid crumbs.
  6. Spread about one-third of the cream mixture over the cookies, followed by spooning half of the lemon curd in small dollops across the surface. Sprinkle half the blueberries evenly, then sprinkle 1/3 of the lemon zest.
  7. Add another layer of cookies, then cream, lemon curd, blueberries, and lemon zest as above.
  8. Place the last layer of cookies on top, and spread the remaining cream mixture evenly over them. Finish with a few blueberries and a sprinkle of lemon zest for decoration.
  9. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Slice gently with a sharp knife dipped in hot water (wipe dry between cuts to keep edges clean). Serve chilled.

Notes

Chill the mixing bowl before whipping cream for better results. Use a gentle folding technique to keep the cream light and fluffy. Cover the cake tightly while chilling to avoid drying out the top layer. Let the cake sit at room temperature for 10-15 minutes before serving for best flavor. Frozen blueberries can be used if thawed and drained well. For dairy-free, substitute coconut cream and vegan cream cheese. For gluten-free, use gluten-free lemon cookies or almond flour shortbread.

Nutrition

Keywords: blueberry lemon icebox cake, no-bake dessert, lemon cookies, blueberry dessert, easy summer dessert, icebox cake, lemon curd dessert

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