No-Bake Blueberry Lemon Cheesecake Icebox Cake

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This Blueberry Lemon Cheesecake Icebox Cake is made with layers of honey graham crackers, a homemade blueberry sauce, and a tangy lemon cheesecake. This no-bake dessert is perfect for summer!

 

TABLE OF CONTENTS

• Easy Blueberry Lemon Icebox Cake
• Key Ingredients
• How to Make a Blueberry Lemon Icebox Cake
• Tips for Icebox Cake
• Does an Icebox Cake Go in the Fridge or Freezer?
• More No-Bake Lemon Desserts
• Get the Recipe

Easy Blueberry Lemon Icebox Cake

Summer is the perfect excuse to whip out a no-bake dessert recipe. And not just any no-bake dessert, but this No-Bake Blueberry Lemon Cheesecake Icebox Cake. I know. It’s a mouthful (literally.)

This lemon icebox cake starts with a simple and sweet homemade blueberry sauce that’s layered into a dish with graham crackers and a lemon cheesecake filling. As the cake sits, the graham crackers become so soft and cake-like, giving this dessert the absolute best texture.

Love blueberry sauce? Try my Blueberry Cheesecake Poke Cake or Blueberry Almond Bundt Cake! And if you are a fan of the lemon-blueberry flavor combo, definitely check out my Lemon Blueberry Cake.

Key Ingredients

• Blueberries – use fresh blueberries for the sweetest flavor.
• Lemon Juice – you can also use water, but the tangy lemon juice only enhances the lemon flavor in the icebox cake.
• Cream Cheese – use full-fat and softened to room temperature.
• Graham Crackers – I use honey graham crackers, but regular will work too.

How to Make a Blueberry Lemon Icebox Cake

This lemon icebox cake is made up of a few simple layers and comes together so quickly!

1. Make the blueberry sauce: In a saucepan, combine the blueberries, sugar, flour, and lemon juice. Cook over medium heat until the mixture starts to bubble, stirring often. Reduce the heat and summer until the sauce thickens. You may notice it will also thicken as it cools.
2. Prep the whipped cream: Chill a mixing bowl and whisk attachment in the freezer for best results. Beat the heavy cream in the cold bowl until it reaches soft peaks, then add in powdered sugar and continue beating until stiff peaks form. Set that aside for later.
3. Make the cheesecake filling: Beat the softened cream cheese until smooth and free of lump, then mix in sugar and lemon zest. Fold in the whipped cream by hand until combined.
4. Assemble the cake: Line the bottom of the pan with a layer in graham crackers, you may need to slice some of the crackers to fit. This works best with a serrated knife. Spread half of the filling over the top of the graham crackers, then add a layer of blueberry sauce. Repeat the layers, then top it off with another layer of graham crackers.
5. Add the topping: Make another batch of whipped cream, then spread that over the top layer of crackers. Chill in the fridge, then garnish with berries or lemon slices.

Tips for Icebox Cake

• Plan ahead! This gets better the longer it sits. The crackers will soften to a cake-like texture.
• Cut the graham crackers to fit the bottom of the pan so it’s completely covered. The cheesecake filling will help hold it together.
• When you’re making the sauce, be sure to stir it often throughout the process to prevent burning.
• For a quicker option, try swapping the blueberry sauce out for blueberry pie filling or swapping the homemade whip for Cool Whip.

Does an Icebox Cake Go in the Fridge or Freezer?

IYou can store your icebox cake in either the fridge or the freezer. It will keep in the fridge for 2-3 days or in the freezer for up to a month. Be sure to thaw overnight in the refrigerator before serving.

More No-Bake Lemon Desserts

• No-Bake Lemon Cheesecake
• Quick and Easy No-Bake Lemon Cream Pie
• Lemon Ice Cream Pie
• Meyer Lemon Pudding Tarts

No-Bake Blueberry Lemon Icebox Cake

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• Author: Julianne Dell
• Prep Time: 45 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 45 minutes
• Yield: 9 slices

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Description

This Blueberry Lemon Cheesecake Icebox Cake is layers of honey graham crackers, a sweet blueberry sauce and a tangy lemon cheesecake.

Ingredients

For the  Blueberry Sauce

• 12 ounces blueberries
• 3 tablespoons sugar
• 1 tablespoon flour
• 1 tablespoon lemon juice (or water)

For the Cheesecake Filling

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large lemon, zested
• 1 package (14 oz) graham cracker

For the Topping

• ¾ cup heavy whipping cream
• 3 tablespoons powdered sugar

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Instructions

For the Blueberry Sauce:

1. In a medium-sized saucepan, combine blueberries, sugar, flour, and lemon juice; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down the heat and let simmer to allow the blueberries to soften.
2. Cook until sauce thickens; about 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.

For the Cheesecake Filling:

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on high speed until stiff peaks form. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next, add the granulated sugar and lemon zest and continue beating until smooth and free of lumps. Fold the prepared whipped cream into the cream cheese, stirring until well combined.

To Assemble the Icebox Cake,

1. In a 9-inch square pan, lay a piece of parchment paper on the bottom. Lay out the graham crackers to cover the bottom of the pan so there are as many large pieces as possible. For one edge, you will need to break the graham crackers apart or cut them with a serrated knife.
2. Spread half of the cheesecake filling over the bottom layer of the graham crackers.  Then spread half the blueberry sauce over the cheesecake. Repeat these steps one more time, layering the graham crackers, remaining cheesecake filling and blueberry sauce. Top with a layer of graham crackers.

For the Topping:

1. Prepare the second batch of whipped cream as instructed above. Spread over the top of the graham crackers.
2. Refrigerate for 3-4 hours. Garnish with any leftover berries or slices of lemon.

Notes

• Cool Whip: Use Cool Whip to cut down on prep time. You’ll need one 8-ounce container for the filling and another one for the topping.
• Filling swap: Use a blueberry pie filling if you don’t have fresh blueberries. Frozen blueberries may be used but you might need additional flour to thicken
• Storing: Keep refrigerated for 2-3 days or in the freezer for up to a month. Be sure to thaw overnight in the refrigerator before serving.

Nutrition Information:

Serving Size: 1 slice

Calories: 525

Sugar: 35.9 g

Sodium: 377.7 mg

Fat: 28.2 g

Carbohydrates: 65 g

Fiber: 3.6 g

Protein: 5.9 g

Cholesterol: 77.7 mg

• Category: Dessert
• Method: Refrigerator
• Cuisine: American