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Blueberry Lemon Icebox Cake

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.
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Prep Time 30 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

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.

Nutrition

Carbohydrates: 46gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 84mgSodium: 286mgPotassium: 163mgFiber: 2gSugar: 31gVitamin A: 1131IUVitamin C: 4mgCalcium: 89mgIron: 1mg
Keyword blueberry, cream cheese, icebox, lemon
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