Description
A simple, no-bake layered dessert featuring lemon cream, blueberries, and graham crackers.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (14.4 ounce) box graham crackers
- 2 cups fresh blueberries
Instructions
- Beat the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the sweetened condensed milk until just combined.
- Line an 8×8 inch pan with plastic wrap, leaving an overhang.
- Arrange a single layer of graham crackers on the bottom of the pan.
- Spread one-third of the cream mixture over the crackers.
- Scatter one-third of the blueberries over the cream layer.
- Repeat the layers: crackers, cream, blueberries, twice more.
- Top with a final layer of graham crackers.
- Cover the pan with the plastic wrap overhang and refrigerate for at least 6 hours, or preferably overnight.
- Before serving, remove the cake from the pan using the plastic wrap and slice.
Notes
- You can substitute vanilla wafers for graham crackers if you prefer a different texture.
- Chill the cake completely for clean slices.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: lemon blueberry icebox cake, no bake dessert, layered cake, graham cracker dessert, chilled dessert