During the spring and summer months, the last thing I want to do is heat up the house turning on the oven. While I love baking, I’m a big fan of the no-bake desserts. You can find plenty circulating in magazines, on Instagram, and on Pinterest this time of year. But this lemon blueberry icebox cake is worth the bookmark.

First, make some fresh whipped cream by beating heavy cream, sugar, and vanilla for about 2 to 3 minutes with your Hamilton Beach hand mixer. When soft peaks form, cover and refrigerate. You could certainly use store-bought whipped cream but since we skipped preheating the oven, we figured we had a little time to spare.

Next, beat cream cheese and sugar for about a minute until the mixture is creamy. Then add lemon curd and continue beating until well blended. Stir two cups of whipped cream into the lemon curd mixture and reserve the rest.

Now it’s time to assemble your “cake.” In the bottom of a 13X9 baking dish spread the lemon curd/whipped cream mixture. Layer ginger snap cookies on top of the lemon mixture in a single layer. Next, add a heavy-handed layer of fresh blueberries. Top with the remaining whipped cream and refrigerate.

In the refrigerator the ingredients transform into what we know as icebox cake. The cookies absorb some of the moisture from the lemon mixture and soften, creating a cake-like texture.

When the cookies are softened, remove the cake from the fridge and add toppings before serving. We topped ours with even more blueberries and lemon zest, but you could add a few extra gingersnaps, too.

Serve this no-bake cake at a bridal shower, kids’ birthday party, or summer cookout. While this cake may skip the “baking” is definitely doesn’t skip on flavour thanks to the plump, sweet blueberries and spicy gingersnaps. Leave the oven off and let your refrigerator do all the “baking” for you this summer.

Lemon Blueberry Icebox Cake

Servings

Lemon Blueberry Icebox Cake

Servings

Ingredients

Servings:

Units:

Instructions

In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.
In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
Garnish with blueberries and lemon zest, if desired.