Layers of creamy cheesecake filling, tangy blueberry sauce and cookies make this easy blueberry lemon icebox cake the ultimate easy summer dessert.
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What is an icebox cake?
Whether you call it an icebox cake, fridge cake or fridge tart, this no bake dessert is always a crowd pleaser. Layers of cookies or cake, creamy filling made with cream cheese or cream and often fruit is chilled in the fridge until set. It’s a great dessert to make ahead and serve to a crowd and will last for days in the fridge.
Full recipe + amounts can be found in the recipe card below.
- Cream cheese. This dessert is delicious made with creamed (smooth) cottage cheese too.
- Sweetened condensed milk.
- Fresh lemon juice.
- Blueberries. Fresh or frozen work well.
- Cookies. Any light colored cookies will work. Vanilla, coconut, wafers etc. Even slices of pound cake will be delicious.
- Fresh blueberries, for serving.
How to make icebox cake
- For the blueberry sauce: Cook blueberries with sugar in a small saucepan, mashing the berries with the back of a wooden spoon, until the sauce is thick and glossy. Remove from the heat and allow to cool.
- Make the cream cheese filling: Whip room temperature cream cheese / smooth cottage cheese with Mascarpone and sweetened condensed milk. Add the lemon juice and whip until smooth and thick.
- Assemble: Line a loaf pan (you can use any dish, a loaf pan just makes for pretty presentation) with a few layers of plastic wrap. Layer the cookies, cream layer and berries, finishing with a layer of cookies (this will be the base once the icebox cake is served) then cover with more plastic and place in the fridge for at least 4 hours but ideally overnight. Carefully remove from the tin and peel off the plastic then slice and serve with fresh blueberries.
Can I make this dessert ahead?
It is the perfect dessert to make a few days ahead. You can assemble the icebox cake up to 2 days in advance before serving. Any leftovers can be kept covered in the fridge for another 2-3 days.
- Easy healthy blueberry muffins
- Classic baked cheesecake with easy berry sauce
- Blueberry breakfast yogurt cups
Easy blueberry lemon icebox cake
- 2 cups (500g) cream cheese / smooth cottage cheese
- 1 cup (250g) Mascarpone
- 1 can sweetened condensed milk (385g/13.5oz)
- ¼ cup (60ml) freshly squeezed lemon juice
For the blueberry sauce
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 200 g (7oz) cookies of your choice
- fresh blueberries for serving
- Line a standard loaf pan with 2 layers of plastic, ensuring the base and sides are well-covered.
- Place the blueberries and sugar in a small saucepan and bring to a simmer. Cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. Approximately 5-7 minutes.
- In a large mixing bowl, whip the cream/cottage cheese, mascarpone and condensed milk together until thick and smooth. Add the lemon juice and continue whipping until well-combined.
- To assemble the icebox cake, begin by adding a layer of the cream mixture then dollop on a few spoonfuls of blueberry mixture. Swirl the two together lightly with the back of a knife.
- Add a layer of cookies. Continue layering, finishing with a layer of cookies as this will be the base once the icebox cake is served.
- Cover tightly with plastic wrap and place in the fridge for at least 4 hours but ideally overnight.
- Remove from the fridge once you are ready to serve. Uncover then invert onto a serving platter. Gently remove the loaf pan and the plastic. Cover with blueberries and serve in slices.