Blueberry lemon icebox cake on a white plate with yellow polka dotted linen
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Blueberry Lemon Icebox Cake

This no bake blueberry lemon icebox cake has layers of lemon cheesecake, homemade blueberry pie filling, graham crackers, and piped whipped cream in it. It's the perfect summer dessert!
Course Dessert
Cuisine American
Keyword blueberry lemon icebox cake
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 pieces
Calories 349kcal
Author Miranda Couse

Ingredients

Blueberry Filling

  • 1 1/2 cups granulated sugar
  • 5 T. cornstarch
  • 1/2 cup fresh lemon juice
  • 2 cups blueberries fresh or frozen

Lemon Cheesecake

  • 8 oz. cream cheese room temperature
  • 3/4 cup granulated sugar
  • 1 T. lemon zest
  • 1 T. butter room temperature
  • 1 cup heavy cream
  • 4 T. fresh lemon juice
  • 1 T. water
  • 1 envelope Knox unflavored gelatin
  • 20 - 21 honey graham crackers
  • 3/4 cup heavy cream for garnish
  • 2 T. powdered sugar
  • lemon zest for garnish

Instructions

Blueberry Pie Filling

  • In a medium saucepan, add in the sugar and cornstarch. Whisk until incorporated.
  • Whisk in the lemon juice until smooth.
  • Add in blueberries and put on medium heat. Mash the blueberries in the saucepan once the heat softens them a bit.
  • Bring to a boil and let bubble for 5 minutes until thick, stirring constantly. The filling will become clear rather than milky looking.

Lemon Cheesecake Filling

  • In a small microwave-safe bowl, add in the gelatin.
  • Stir in the fresh lemon juice and water. Let sit for 10 minutes until the gelatin is firm to the touch. Work on the rest of the cheesecake while waiting.
  • In a large bowl, add in the cream cheese and sugar. Beat on medium with a hand mixer until smooth and creamy.
  • Add in the lemon zest and butter and mix until combined.
  • In a separate bowl, add in heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
  • Microwave the gelatin for 30 seconds until it's completely liquid. Stir and let cool slightly.
  • Beat the slightly cooled gelatin into the cream cheese mixture.
  • Fold in the whipped cream.

Assemble

  • Lay 5 graham crackers in the bottom of a 9x13 pan. I had to break up the 5th graham cracker to fit along the sides of the pan.
  • Evenly spread one-third of the cheesecake batter on top of the graham crackers.
  • Add half of the blueberry pie filling on top of the cheesecake mixture. I added it in dollops all over the cheesecake and spread it out carefully so you don't disturb the cheesecake underneath.
  • Add another layer of graham crackers. Break up the 5th graham cracker to fill in the holes along the side of the pan.
  • Repeat the cheesecake, blueberry, graham cracker and cheesecake layers.
  • Cover with plastic wrap and let chill until the cheesecake layer on top has firmed up. This may take 1 - 2 hours.

Garnish

  • In a mixing bowl, add in heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
  • Add the whipped cream into a piping bag fitted with the wilton 4B tip.
  • Pipe whipped cream stars on top of the cake.
  • Sprinkle the lemon zest on top of the whipped cream.
  • Cover and refrigerate for at least 4 hours for the cake to completely set up. I prefer overnight.
  • Cut and serve!

Nutrition

Calories: 349kcal | Carbohydrates: 44g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 75mg | Potassium: 81mg | Sugar: 40g | Vitamin A: 775IU | Vitamin C: 6.8mg | Calcium: 43mg | Iron: 0.1mg