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No Bake Lemon Blueberry Icebox Cake

A delightful no-bake dessert featuring sweet and tangy lemon paired with blueberries, perfect for gatherings or quiet afternoons.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 9 squares
Course: Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 ounces cream cheese, at room temperature
  • 1.5 cups cold heavy cream Ensure very cold for whipping.
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box instant lemon pudding mix (3.4 ounces)
  • 1 cup cold whole milk
  • 1 teaspoon finely grated lemon zest (from ½ medium lemon) Plus more for garnish.
  • 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
  • ¼ teaspoon kosher salt
For the layers
  • 16 to 18 sheets whole graham crackers Divided for layering.
  • 1 can blueberry pie filling (21 ounces) Divided between layers.
  • ½ cup fresh blueberries For topping.

Method
 

Preparation
  1. In a stand mixer fitted with the whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (about 2 to 3 minutes). Transfer the whipped cream to a bowl and refrigerate.
  2. Wash and dry the mixer bowl, then use the paddle attachment to beat the cream cheese on medium-high speed until smooth and fluffy (about 1 to 2 minutes).
  3. Add the lemon pudding mix, cold milk, lemon zest, lemon juice, and kosher salt to the cream cheese and beat until smooth and thickened (about 2 minutes).
  4. Gently fold half of the whipped cream into the cream cheese mixture until just combined.
Layering
  1. In an 8x8-inch baking dish, arrange a layer of graham crackers at the bottom, breaking them as needed to fit.
  2. Spread 1 cup of the lemon filling evenly over the crackers, then spoon ¾ cup of the blueberry pie filling over that layer.
  3. Repeat the layers of graham crackers, lemon filling, and blueberry pie filling, saving some blueberry pie filling for serving later.
  4. Finish with a last layer of graham crackers topped with the remaining lemon filling, and spread the reserved whipped cream over the top.
Setting
  1. Refrigerate the cake for at least 6 hours or overnight to allow it to set and the crackers to soften.
Serving
  1. When ready to serve, top with fresh blueberries and a sprinkle of extra lemon zest. Slice into 9 squares and serve chilled with the leftover blueberry pie filling on the side if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the softer the graham crackers will become, enhancing the texture. Use fresh blueberries for garnish when available.