Description
Blueberry Vanilla Icebox Cake is a refreshing no-bake dessert layered with vanilla cream, sweet blueberries, and soft cookie layers that become cake-like after chilling.
Ingredients
- 2 cups fresh blueberries, divided
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 package (about 9 oz) graham crackers or vanilla wafers
- 1/4 cup blueberry preserves
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional)
- Extra blueberries for garnish
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream gently into the cream cheese mixture.
- In a small bowl, combine blueberry preserves, lemon juice, and lemon zest.
- Spread a thin layer of cream mixture in the bottom of an 8×8-inch dish.
- Add a layer of graham crackers or vanilla wafers.
- Spread a layer of cream mixture over the cookies.
- Spoon some blueberry preserve mixture and fresh blueberries over the cream layer.
- Repeat the layers until all ingredients are used, finishing with cream on top.
- Cover and refrigerate for at least 6 hours or overnight.
- Garnish with extra blueberries before serving.
Notes
- Chilling overnight gives the best texture as the cookies soften into cake-like layers.
- Fresh blueberries provide the best flavor and appearance.
- Use homemade blueberry compote instead of preserves if desired.
- Serve well chilled.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American