Bright citrus and deep, jammy berries come together in this lush, no-bake dessert. While the oven stays cold, the flavors here are warm and vibrant, cutting through the richness of cream cheese with a sharp, zesty tang.
The beauty of an icebox cake lies in its transformation. Over a few quiet hours in the refrigerator, crisp lemon cookies soften into soft, cake-like layers, absorbing the moisture from the blueberry cheesecake and lemon mousse. It is a dessert of patience, resulting in a slice that is creamy, cool, and beautifully layered—a perfect palate cleanser after a hearty rustic meal.
Prep time: 25 minutes Chill time: 2 hours (better overnight) Yields: Serves 12 to 15 (9×13 inch dish)
The Ingredients
- 2 cups heavy cream
- 12 oz jar lemon curd (store-bought or homemade)
- 3 (8-oz) packages cream cheese, softened
- ⅓ cup confectioners’ sugar
- 1 (13-oz) jar blueberry jam
- 1 tbsp fresh lemon juice
- 48 Lemon Oreos (about 1 ½ standard packages)
- Garnish: Finely grated lemon zest and fresh blueberries
Instructions
- Whip the Cream: In a large bowl, using a handheld mixer on medium-high speed, beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of the whipped cream to a medium bowl and place it in the refrigerator. This will be your final topping.
- Make the Lemon Mousse: To the remaining whipped cream in the large bowl, gently fold in the lemon curd until streaks disappear and the mixture is a pale, creamy yellow. Refrigerate this mixture until you are ready to assemble.
- Make the Blueberry Cheesecake: In a separate large bowl, beat the softened cream cheese and confectioners’ sugar until completely smooth and free of lumps. Add the blueberry jam and the fresh lemon juice. Beat again until combined and the mixture turns a lovely shade of purple.
- The First Layers: In a 9×13-inch baking dish, spread a very thin layer of the blueberry cheesecake mixture across the bottom (this anchors the cookies). Cover the entire bottom with a layer of Lemon Oreos.
- Build the Cake:
- Spoon about half of the remaining blueberry cheesecake mixture over the Oreos and spread into an even layer.
- Top that with half of the lemon curd mousse mixture, spreading gently.
- Add a second layer of Lemon Oreos.
- Top with the remaining blueberry cheesecake mixture.
- Top with the remaining lemon curd mousse mixture.
- The Crown: Finish by spreading the reserved plain whipped cream (from step 1) over the very top.
- The Chill: Cover and refrigerate for at least 2 hours, though overnight is best. The longer it sits, the more the cookies will soften into “cake.”
- Serve: Just before serving, scatter fresh blueberries and fresh lemon zest over the snowy white top for a pop of color and scent.
Notes from the Kitchen
- Softening the Cream Cheese: Ensure your cream cheese is truly room temperature before mixing. If it is cold, you will end up with lumps in your blueberry layer that are hard to beat out.
- Cookie Variations: If you cannot find Lemon Oreos, Golden Oreos work well, though the citrus flavor will be slightly more subtle. You could also use vanilla wafers or graham crackers for a different texture.
- Slicing: For clean slices, freeze the cake for about 30 minutes before serving, or simply wipe your knife clean between cuts.
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Lemon Blueberry Icebox Cake
A refreshing no-bake dessert that bursts with bright citrus and sweet berry flavors. This lush icebox cake features layers of lemon mousse, blueberry cheesecake, and Lemon Oreos. As it chills, the cookies soften into a cake-like texture, creating a cool, creamy slice that is perfect for a crowd.
Ingredients
Instructions
Whip the Cream:
-
In a large bowl, using a handheld mixer on medium-high speed, beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of the whipped cream to a medium bowl and place it in the refrigerator. This will be your final topping.
Make the Lemon Mousse:
-
To the remaining whipped cream in the large bowl, gently fold in the lemon curd until streaks disappear and the mixture is a pale, creamy yellow. Refrigerate this mixture until you are ready to assemble.
Make the Blueberry Cheesecake:
-
In a separate large bowl, beat the softened cream cheese and confectioners’ sugar until completely smooth and free of lumps. Add the blueberry jam and the fresh lemon juice. Beat again until combined and the mixture turns a lovely shade of purple.
The First Layers:
-
In a 9x13-inch baking dish, spread a very thin layer of the blueberry cheesecake mixture across the bottom (this anchors the cookies). Cover the entire bottom with a layer of Lemon Oreos.
Build the Cake:
-
Spoon about half of the remaining blueberry cheesecake mixture over the Oreos and spread into an even layer.
-
Top that with half of the lemon curd mousse mixture, spreading gently.
-
Add a second layer of Lemon Oreos.
-
Top with the remaining blueberry cheesecake mixture.
-
Top with the remaining lemon curd mousse mixture.
The Crown:
-
Finish by spreading the reserved plain whipped cream (from step 1) over the very top.
The Chill:
-
Cover and refrigerate for at least 2 hours, though overnight is best. The longer it sits, the more the cookies will soften into "cake."
Serve:
-
Just before serving, scatter fresh blueberries and fresh lemon zest over the snowy white top for a pop of color and scent.
Note
Softening the Cream Cheese: Ensure your cream cheese is truly room temperature before mixing. If it is cold, you will end up with lumps in your blueberry layer that are hard to beat out.
Cookie Variations: If you cannot find Lemon Oreos, Golden Oreos work well, though the citrus flavor will be slightly more subtle. You could also use vanilla wafers or graham crackers for a different texture.
Slicing: For clean slices, freeze the cake for about 30 minutes before serving, or simply wipe your knife clean between cuts.
