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This no-bake Blueberry Lemon Icebox Cake is layered with lemon cream cheese filling, digestive cookies (or graham crackers), and a juicy blueberry compote for an easy dessert that tastes light, fresh, and incredibly delicious. As the dessert chills, the crackers slightly soften, creating a texture that’s rich and creamy without requiring any baking. Simple to assemble and only takes about 30 minutes to make. It is perfect for warm weather, and this layered blueberry lemon dessert is ideal for spring and summer gatherings.
What makes this no-bake Blueberry Lemon Icebox Cake special is how effortlessly it transforms simple ingredients into an elegant dessert. The graham crackers soften into tender layers as the dessert chills, while the creamy filling and juicy blueberry compote create the perfect balance of rich and fresh flavours.
For more no-bake dessert recipes, try Rhubarb Tiramisu, Tiramisu Cheesecake and No-Bake Berry Icebox Cake.
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WHY THIS RECIPE WORKS
- Quick and Easy to assemble: The recipe only takes about 30 minutes to make and assemble, plus you need no oven for this no-bake recipe.
- Cookies: The cream cheese filling is layered with digestive cookies or graham crackers.
- No-bake cheesecake filling: The cream cheese filling taste like cheesecake and only has 5 ingredients.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead.
- Cream cheese: It's important that it's full-fat cream cheese. Use it straight out of the fridge.
- Powdered sugar: Powdered sugar is used to sweetened the cream cheese filling.
- Heavy cream: The heavy cream is whipped up to a stiff peak when added to the cream cheese.
- Vanilla paste: I recommend using pure vanilla bean paste for the best flavor.
- Blueberries: Use frozen blueberries for the compote. I use wild blueberries but you can also use regular frozen blueberries.
- Lemon: Lemon zest and lemon juice is used in the cream for lots of fresh lemon flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make this No-Bake Blueberry Lemon Icebox Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Start by making the the blueberry compote. Add the blueberries, granulated sugar and lemon juice to a saucepan and heat it up until the blueberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer.
STEP 2: Let it simmer for 8 minutes or until the blueberry compote has thickened. Then in a cup mix together cornstarch and water and pour it into the compote. Continuously stir it around for 1 minute while it thickens.
STEP 3: Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge.
STEP 4: For the cream cheese filling, with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese, powdered sugar, lemon zest, lemon juice and vanilla bean paste on low speed until smooth. Then add the heavy cream and whisk it until it can hold a stiff peak.
STEP 5: Lay a layer of cookies in the baking dish. Add half of the cream cheese filling and even it out. Then add half of the blueberry compote and repeat the process.
STEP 6: Let it sit in the fridge for a minimum of 3 hours.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
For a minimum of 3 hours. After 3 hours the cookies still has some crunch to them. Overnight they will soften but hold there shape and have more of cake-like texture. I'd recommend eating it on the day, but both taste great.
Yes, but if you want the cookies to still have some crunch, I'd recommend making it on the day of eating.
We don't have graham crackers in Danmark, so I use Digestive cookies instead.
HOW TO STORE
Store the No-Bake Blueberry Lemon Icebox Cake in the refrigerator covered with plastic wrap. It's best enjoyed within 1-2 days.
Other No-Bake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Lemon Icebox Cake
Equipment
Ingredients
BLUEBERRY COMPOTE
- 400 g blueberries
- 80 g granulated sugar
- 2 teaspoon lemon juice
- 1 ½ teaspoon cornstarch
- 1 tablespoon water
CREAM CHEESE FILLING
- 600 g cream cheese full-fat
- 150 g powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoon vanilla bean paste
- 360 g heavy cream
- 20 Digestives or graham crackers you might need more or less cookies depending on the tray you use
Instructions
BLUEBERRY COMPOTE
- Add the blueberries, granulated sugar and lemon juice to a saucepan and heat it up until the blueberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally with a rubber spatula.400 g blueberries, 80 g granulated sugar, 2 teaspoon lemon juice
- Let it simmer for 8 minutes or until the blueberry compote has thickened. Then in a cup mix together cornstarch and water and pour it into the compote. Continuously stir it around for 1 minute while it thickens.1 ½ teaspoon cornstarch, 1 tablespoon water
- Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it become cold before making the rest of the cake.
CREAM CHEESE FILLING
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese, powdered sugar, lemon zest, lemon juice and vanilla bean paste on low speed until smooth.600 g cream cheese, 150 g powdered sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 ½ teaspoon vanilla bean paste
- Then add the heavy cream and whisk it until it can hold a stiff peak.360 g heavy cream
- Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
- Lay a layer of cookies in the baking dish. (You might need to break a few to fill any gaps.) Add half of the cream cheese filling and even it out. Then add half of the blueberry compote and even it out. Repeat the process one more time.20 Digestives or graham crackers
- Add plastic wrap over the cake and let it sit in the fridge for 3-4 hours before serving. After 3 hours the cookies still has some crunch to them. Overnight they will soften but hold there shape and have more of cake-like texture. I'd recommend eating it on the day, but both taste great. Serve it cold.
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