I made this Lemon Blueberry Icebox Cake one hot July afternoon when I didn’t dare turn on the oven. My youngest had friends over, and I needed something fast, fun, and cool. One bite and everyone — including me was obsessed. It’s creamy, zesty, sweet, and feels like sunshine in every layer. And the best part? No baking required, and it actually tastes better the next day. Total summer win.

Lemon Blueberry Icebox Cake Recipe

Ingredients:

For the lemon cream filling:

• 1 (8 oz) package cream cheese, softened

• 1/2 cup powdered sugar

• 1 tbsp lemon zest

• 1 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 (8 oz) tub whipped topping (or homemade whipped cream)

For layering:

• 1 box graham crackers (about 12 full sheets)

• 1 1/2 cups fresh blueberries

• Extra whipped topping and lemon zest for garnish (optional)

Instructions:

1. Make the Lemon Cream
   In a large bowl, beat the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in the whipped topping until fully combined.

2. Layer It Up
   In an 8x8" dish, spread a thin layer of the lemon cream. Add a single layer of graham crackers. Spread a third of the lemon cream on top, sprinkle with a handful of blueberries. Repeat layers until you’ve used all the filling, ending with a cream layer.

3. Chill
   Cover and refrigerate for at least 4 hours, preferably overnight, so the graham crackers soften into a cake-like texture.

4. Serve & Enjoy
   Top with extra whipped topping, fresh blueberries, and lemon zest before serving. Slice and serve cold!

Sarah’s Tips 💛

• For a lighter version, use low-fat cream cheese and whipped topping.

• Want it extra lemony? Add a tablespoon of lemon curd in each layer.

• Use frozen blueberries if needed — just thaw and pat dry before layering.

Nutrition (Per Serving, serves 8):

• Calories: 270

• Protein: 3g

• Carbs: 29g

• Sugar: 17g

• Fat: 15g

• Fiber: 2g