A no-bake, creamy lemon and blueberry icebox cake perfect for summer, combining tangy lemon, sweet blueberries, and silky cream in soft layers with crisp cookies.
Let cream cheese soften at room temperature for 30 minutes before mixing. Use cold cream and chilled bowl for whipping. Fold whipped cream gently to keep airy texture. Mist graham crackers with water or lemon juice if too hard. Chill overnight for best flavor and texture. Can substitute gluten-free or dairy-free ingredients as needed.
Keywords: blueberry lemon icebox cake, no-bake dessert, summer dessert, easy icebox cake, creamy lemon cake, blueberry dessert