Description
Blueberry lemon ice box cake is a no-bake, layered dessert featuring tangy lemon cream, juicy blueberries, and graham crackers that soften into a cake-like texture. Light, refreshing, and easy to prepare, it’s perfect for spring and summer gatherings.
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)
Instructions
- In a mixing bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, vanilla, and powdered sugar. Mix until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the lemon cream mixture.
- Spread a thin layer of lemon cream mixture in a 9×13-inch dish.
- Layer graham crackers over the cream, then add more lemon cream and blueberries.
- Repeat layers until all ingredients are used, finishing with lemon cream and a topping of blueberries.
- Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers soften to a cake-like texture.
- Slice and serve chilled.
Notes
Use raspberries, blackberries, or strawberries for a mixed berry version.Swap cream cheese for Greek yogurt or mascarpone for a lighter twist.Add lemon curd between layers for extra citrus flavor.Use gluten-free graham crackers for a GF option.Top with shredded coconut for a tropical variation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
