Blueberry Lemon Icebox Cake (No-Bake Summer Dessert)
When the weather gets warm, there’s nothing better than a refreshing dessert that doesn’t require turning on the oven.
This Blueberry Lemon Icebox Cake is the perfect combination of creamy, fruity, and light, making it an easy treat for summer gatherings, picnics, or a simple weeknight dessert.
This no-bake dessert starts with layers of crisp graham crackers, creamy lemon-infused whipped topping, and juicy blueberries.
As it chills in the refrigerator, the graham crackers soften into a cake-like texture while the bright lemon flavor blends perfectly with the sweetness of the blueberries.
The Ingredients
Blueberries: Blueberries are one of the most nutrient-packed fruits you can add to a dessert. They are naturally sweet while being lower in calories and provide fiber, vitamins, and antioxidants.
Their vibrant color also makes this dessert beautiful without needing artificial colors.
Lemon: Fresh lemon juice and lemon zest add tons of flavor without adding many calories or sugar. Lemons provide vitamin C and help create a bright, refreshing taste that balances the sweetness of the dessert.
Fat-Free Cool Whip: Using fat-free whipped topping helps keep this dessert creamy and indulgent while reducing the amount of fat and calories compared to traditional whipped cream.
It creates a light texture that pairs perfectly with the blueberries and lemon.
Graham Crackers: Graham crackers provide the classic “cake” layers in this icebox dessert. As they chill, they soften and create a texture similar to cake while adding just enough sweetness and crunch.
Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.
How to Make a Blueberry Lemon Icebox Cake
In a medium bowl, gently stir the lemon zest and lemon juice into the Cool Whip.
Spread 2 tablespoons of the lemon Cool Whip in the bottom of a loaf pan.
Add 5 graham cracker squares.
Spread ⅓ of the remaining lemon Cool Whip over the crackers.
Top with ⅓ of the blueberries.
Repeat the layers two more times: graham crackers, lemon Cool Whip, and blueberries.
Garnish the top with extra blueberries and a little lemon zest.
Cover with plastic wrap and chill in the fridge for at least 2-3 hours or overnight.
Why You’ll Love This Cake
- No baking required – just layer, chill, and enjoy!
- Made with simple ingredients you can find at any grocery store.
- Light and refreshing while still satisfying your sweet tooth.
- Perfect for summer parties, holidays, or meal prep desserts.
Blueberry Lemon Icebox Cake
Ingredients
- 8 oz. fat-free Cool Whip
- 2 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 3 3/4 sheets graham crackers
Instructions
- In a medium bowl, gently stir the lemon zest and lemon juice into the Cool Whip.
- Spread 2 tablespoons of the lemon Cool Whip in the bottom of a loaf pan.
- Add 5 graham cracker squares. Spread ⅓ of the remaining lemon Cool Whip over the crackers. Top with ⅓ of the blueberries.
- Repeat the layers two more times: graham crackers, lemon Cool Whip, and blueberries.
- Garnish the top with extra blueberries and a little lemon zest.
- Cover with plastic wrap and chill in the fridge for at least 2-3 hours or overnight.
Notes
Here are some more Weight Watchers friendly recipes:
Blueberry Ice Cream Sandwiches
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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