Name: Blueberry Lemon Ice Box Cake
Prep time: 20 min
Cook time: PT-487943H22M18S
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 sleeves graham crackers; 2 cups fresh blueberries; 8 oz cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 2 tbsp powdered sugar; 1 1/2 cups heavy cream (or 1 tub whipped topping)

Why You’ll Love This Recipe

This cake is effortless yet elegant, requiring no oven and only a handful of ingredients. It’s a make-ahead dessert that actually tastes better as it chills, making it ideal for gatherings. The combination of sweet blueberries and zesty lemon creates a bright, refreshing flavor that’s both indulgent and light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham crackers
Fresh blueberries
Lemon juice and zest
Cream cheese
Sweetened condensed milk
Heavy cream (or whipped topping)
Powdered sugar
Vanilla extract

Directions

In a mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, vanilla, and powdered sugar, mixing until creamy.
In a separate bowl, whip heavy cream until stiff peaks form, then fold into the lemon cream mixture.
In a 9×13-inch dish, spread a thin layer of the lemon cream mixture.
Layer graham crackers over the cream, followed by more lemon cream and blueberries.
Repeat the layers until all ingredients are used, finishing with lemon cream and a sprinkle of blueberries on top.
Cover and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften.
Slice and serve chilled.

Servings and timing

Serves 12.
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes

Variations

Mixed Berry Version: Use raspberries, blackberries, or strawberries along with blueberries.
Lighter Option: Use Greek yogurt instead of cream cheese.
Extra Lemon Flavor: Add lemon curd between the layers.
Gluten-Free: Use gluten-free graham crackers.
Tropical Twist: Add shredded coconut between layers.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. The cake actually tastes better after sitting overnight as the flavors meld. Freezing is possible for up to 1 month, but the texture of the cream may change slightly once thawed.

FAQs

Can I use frozen blueberries?

Yes, but thaw and drain them well to prevent excess liquid.

Do the graham crackers really soften?

Yes, after chilling, they take on a cake-like texture.

Can I use Cool Whip instead of whipped cream?

Yes, Cool Whip works perfectly as a shortcut.

Can I make this a day ahead?

Yes, this dessert is best made a day before serving.

How do I prevent the cream from being runny?

Be sure to whip the heavy cream to stiff peaks before folding it in.

Can I substitute the cream cheese?

Yes, mascarpone or Greek yogurt can be used for a lighter version.

Is this dessert very sweet?

It’s sweet but balanced by the tart lemon flavor. You can reduce sugar if desired.

Can I use another type of cookie?

Yes, vanilla wafers or shortbread cookies work well too.

Can I make individual portions?

Yes, layer the ingredients in small jars or cups for single servings.

How do I get neat slices?

Chill the cake thoroughly and use a sharp knife wiped clean between cuts.

Conclusion

Blueberry lemon ice box cake is a no-bake, fuss-free dessert that’s creamy, fruity, and full of refreshing citrus flavor. Perfect for summer gatherings, potlucks, or a simple family treat, this make-ahead cake is guaranteed to impress with minimal effort.