How long does this cake last in the fridge?

The decorated cake lasts in the refrigerator for up to 3 days. Wrapping the cake before storing it in the refrigerator will help keep it fresh. Graham crackers in the cake may soften in the refrigerator. For the best texture, eat the cake earlier within 3 days if possible.

Can I use frozen blueberries?

Yes, frozen blueberries can be substituted in this recipe. Frozen blueberries will release more liquid during cooking but should be thickened by the cornstarch slurry. Frozen blueberries may need more cooking time than fresh blueberries to reach a syrupy consistency.

What if I can’t find mascarpone cheese?

If you don't have mascarpone, you can substitute an equal amount of room-temperature full-fat cream cheese for a slightly more sour flavor. Another option is to omit mascarpone and add 2 1/2 cups of heavy cream for a lighter dessert. In this recipe variation, you can skip the step to mix in mascarpone.

Can I double this recipe for a crowd?

Yes, the recipe can be doubled to feed more people. It can be made in a 9×13-inch baking dish or two loaf pans for individual servings. The same chill and freeze times apply when doubling the recipe, making it easy to prepare.

How do I prevent my mascarpone from curdling?

Curdling may occur when mascarpone cream is overmixed or if cold mascarpone cream is used. Techniques to avoid curdling when using mascarpone cream include gently warming mascarpone cream in a double boiler until smooth and then chilling it before using other ingredients. You can use these techniques to avoid curdling when using mascarpone cream in your dessert recipe.

Blueberry Lemon Icebox Cake: No-Bake Summer Treat with Creamy Layers

By Emma CollinsSep 21, 2026

Prep

55 min

Cook

8 min

Total

398 min

Servings

Level

Easy

Jump to recipe

This Blueberry Lemon Icebox Cake is a no-bake dessert made with graham crackers and alternating layers of mascarpone frosting and blueberry and lemon curd. Prepare the Blueberry Lemon Icebox Cake ahead of time and refrigerate to enjoy all summer long. The Blueberry Lemon Icebox Cake has a light, fluffy texture that makes it a refreshing option on hot days.

Blueberry Lemon Icebox Cake: No-Bake Summer Treat with Creamy Layers

Main cake ingredients (mascarpone cheese, heavy cream, and graham crackers) add taste and texture to the cake. Blueberry sauce adds sweet and sour flavors to the cake. Lemon curd adds sour flavor to balance other cake flavors. Honey graham crackers are used to control the sweetness and texture of the cake.

When preparing the cake, monitor the whipped cream until it reaches stiff peaks for the right texture in the finished cake. A potential problem with preparing this cake is overmixing the mascarpone, which can lead to curdling. Keep an eye out for overmixing. The finished cake, once chilled in the refrigerator, should be sturdy with distinct layers.

Leftover s'mores can be kept in the refrigerator for up to three days, though graham crackers may soften. S'mores can be frozen for up to one month if each serving is packaged separately. Leftover frozen s'mores can be thawed in the refrigerator before serving to maintain a delightful texture.

Why this recipe works

Baked ahead of time, this dessert requires little effort to serve at a party, particularly if it is hot outside.
Layers of mascarpone and blueberry filling are mixed with lemon curd for added flavor.
No baking required allows you to prepare this dish in the summer as a cold dessert rather than a hot one.
Leftovers can be stored in the refrigerator for up to three days but are less firm to eat. Leftovers are lightweight and fluffy.
Freezing slices allows you to serve individual pieces and retain flavor and texture for up to a month if the slices are thawed properly.
Simple recipe makes it easy for other people to prepare a delicious dessert without baking skills.

Instructions

Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to lift the cake out later.

In a small saucepan, combine 1 pint of blueberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, for about 5 minutes.

In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.

Remove from heat and stir in 1 teaspoon of lemon zest. Transfer to a bowl and refrigerate until completely cool, about 45 minutes.

In a medium bowl, cream together 8 ounces of mascarpone, 1/2 cup of powdered sugar, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of vanilla, and a pinch of salt until smooth.

In a stand mixer bowl fitted with the whisk attachment, whip 2 cups of heavy cream on low speed, gradually increasing to medium-high, until stiff peaks form, about 2-3 minutes.

Gently fold the mascarpone mixture into the whipped cream until no streaks remain, creating the whipped cream filling.

Spread about 1/4 cup of the whipped cream mixture in a thin layer over the bottom of the prepared pan. Arrange 3 graham cracker halves on top, overlapping slightly if needed to fit.

Spread a heaping 1/2 cup of the whipped cream evenly over the crackers.

Top with one-third of the lemon curd (about 3 tablespoons), one-third of the blueberry sauce (about 1/2 cup), and a heaping 1/2 cup of the whipped cream mixture, spreading each layer evenly before adding the next.

Arrange another layer of graham cracker halves over the whipped cream, adding more as needed to cover.

Repeat the previous layers two more times, finishing with a thick layer of whipped cream on top.

Cover the top of the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Once chilled, transfer the cake to the freezer for 20 minutes to make it easier to unmold.

For the topping, whip 3/4 cup of heavy cream starting on low speed and gradually increasing to medium-high, until soft peaks form, about 1-2 minutes.

Add 2 tablespoons of powdered sugar and continue beating until stiff peaks form, about 1 minute more.

Remove the cake from the freezer. Invert it onto a serving plate or platter, carefully removing the loaf pan and plastic wrap.

Spread the whipped cream over the entire cake in an even layer, covering all edges. Create decorative swirls if desired.

Freeze for an additional 30 minutes to firm up the topping.

Remove from freezer, sprinkle with crushed graham cracker, then slice and serve.

FAQ

Yes, Blueberry Lemon Icebox Cake is a good make-ahead dessert. You can prepare it one day in advance to allow the flavors to meld in the refrigerator. Cover it while storing it in the refrigerator to prevent it from drying out. Allowing the layers to rest will enhance the flavor of the cake when served.

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Desserts Summer No Bake

Blueberry Lemon Icebox Cake: No-Bake Summer Treat with Creamy Layers

Name: Blueberry Lemon Icebox Cake: No-Bake Summer Treat with Creamy Layers
Prep time: 55 min
Cook time: 8 min
Total time: 398 min
Yield: 8 servings
Ingredients: 1 pint fresh or frozen blueberries (about 16 ounces/290 grams); 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch; 1 tablespoon water; 1 teaspoon fresh lemon zest; 8 ounces mascarpone cheese (at room temperature); 1 cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon fresh lemon zest; 1 teaspoon vanilla; 1 pinch salt; 2 cups heavy whipping cream (cold); 10 whole graham crackers; 1 cup prepared lemon curd (about 1/2 cup); 3 cups heavy whipping cream (cold, for coating); 2 tablespoons powdered sugar; 1 whole graham cracker (crushed for garnish)

By Emma CollinsSep 21, 2026

Prep

55 min

Cook

8 min

Total

398 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Baked ahead of time, this dessert requires little effort to serve at a party, particularly if it is hot outside.
Layers of mascarpone and blueberry filling are mixed with lemon curd for added flavor.
No baking required allows you to prepare this dish in the summer as a cold dessert rather than a hot one.
Leftovers can be stored in the refrigerator for up to three days but are less firm to eat. Leftovers are lightweight and fluffy.
Freezing slices allows you to serve individual pieces and retain flavor and texture for up to a month if the slices are thawed properly.
Simple recipe makes it easy for other people to prepare a delicious dessert without baking skills.

Ingredients

Servings8

•1 pint fresh or frozen blueberries (about 16 ounces/290 grams)
•2 tablespoons granulated sugar
•1 tablespoon lemon juice
•1 teaspoon cornstarch
•1 tablespoon water
•1 teaspoon fresh lemon zest
•8 ounces mascarpone cheese (at room temperature)
•1 cup powdered sugar
•1 tablespoon lemon juice
•1 teaspoon fresh lemon zest
•1 teaspoon vanilla
•1 pinch salt
•2 cups heavy whipping cream (cold)
•10 whole graham crackers
•1 cup prepared lemon curd (about 1/2 cup)
•3 cups heavy whipping cream (cold, for coating)
•2 tablespoons powdered sugar
•1 whole graham cracker (crushed for garnish)

Instructions

1
Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to lift the cake out later.
2
In a small saucepan, combine 1 pint of blueberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, for about 5 minutes.
3
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
4
Remove from heat and stir in 1 teaspoon of lemon zest. Transfer to a bowl and refrigerate until completely cool, about 45 minutes.
5
In a medium bowl, cream together 8 ounces of mascarpone, 1/2 cup of powdered sugar, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of vanilla, and a pinch of salt until smooth.
6
In a stand mixer bowl fitted with the whisk attachment, whip 2 cups of heavy cream on low speed, gradually increasing to medium-high, until stiff peaks form, about 2-3 minutes.
7
Gently fold the mascarpone mixture into the whipped cream until no streaks remain, creating the whipped cream filling.
8
Spread about 1/4 cup of the whipped cream mixture in a thin layer over the bottom of the prepared pan. Arrange 3 graham cracker halves on top, overlapping slightly if needed to fit.
9
Spread a heaping 1/2 cup of the whipped cream evenly over the crackers.
10
Top with one-third of the lemon curd (about 3 tablespoons), one-third of the blueberry sauce (about 1/2 cup), and a heaping 1/2 cup of the whipped cream mixture, spreading each layer evenly before adding the next.
11
Arrange another layer of graham cracker halves over the whipped cream, adding more as needed to cover.
12
Repeat the previous layers two more times, finishing with a thick layer of whipped cream on top.
13
Cover the top of the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
14
Once chilled, transfer the cake to the freezer for 20 minutes to make it easier to unmold.
15
For the topping, whip 3/4 cup of heavy cream starting on low speed and gradually increasing to medium-high, until soft peaks form, about 1-2 minutes.
16
Add 2 tablespoons of powdered sugar and continue beating until stiff peaks form, about 1 minute more.
17
Remove the cake from the freezer. Invert it onto a serving plate or platter, carefully removing the loaf pan and plastic wrap.
18
Spread the whipped cream over the entire cake in an even layer, covering all edges. Create decorative swirls if desired.
19
Freeze for an additional 30 minutes to firm up the topping.
20
Remove from freezer, sprinkle with crushed graham cracker, then slice and serve.