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!
Servings: 12 pieces
Ingredients
Blueberry Filling
- 1 1/2 cups granulated sugar
- 5 tablespoons cornstarch
- 1/2 cup fresh lemon juice
- 2 cups blueberries fresh or frozen
Lemon Cheesecake
- 1 envelope Knox unflavored gelatin
- 4 tablespoons fresh lemon juice
- 1 tablespoon water
- 8 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon butter room temperature
- 1 cup heavy whiping cream
- 3 tablespoons powdered sugar
- 20 - 21 honey graham crackers
Topping
- 3/4 cup heavy whipping cream for garnish
- 2 tablespoons powdered sugar
- lemon zest for garnish
Instructions
Blueberry Pie Filling
- In a medium saucepan, add in the 1 1/2 cups granulated sugar and 5 tablespoons cornstarch. Whisk until incorporated.
- Whisk in the 1/2 cup fresh lemon juice until smooth.
- Add in 2 cups 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 1 envelope Knox unflavored gelatin.
- Stir in the 4 tablespoons fresh lemon juice and 1 tablespoon 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 8 ounces cream cheese and 3/4 cup granulated sugar. Beat on medium with a hand mixer until smooth and creamy.
- Add in the 1 tablespoon lemon zest and 1 tablespoon butter and mix until combined.
- In a separate bowl, add in 1 cup heavy whiping cream and 3 tablespoons 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.
Topping
- In a mixing bowl, add in 3/4 cup heavy whipping cream and 2 tablespoons 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!
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
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
