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Layered Lemon Blueberry Icebox Pie

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Picture layers of smooth, tart lemon cream and fresh blueberry filling, all nestled in a buttery graham cracker crust.

This no-bake dessert combines two of summer’s best flavors into one showstopping pie that’ll keep you cool on warm days.

The best part? You won’t have to turn on your oven, and the layers create stunning slices that look like they came from a professional bakery.

this recipe ⇨

Why You’ll Love This Recipe

This icebox pie is impossibly creamy and refreshing. The layers look stunning when you slice into them, making it perfect for summer gatherings.

Since there’s no baking involved, it’s practically foolproof.

You can make it ahead of time, and it actually tastes better after sitting in the fridge overnight.

Ingredients You’ll Need

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For the Lemon Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 2 lemons, zested and juiced
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the Blueberry Layer:

  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar

For Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh blueberries and lemon zest for garnish
McCormick Vanilla Extract, Pure, Gluten Free, Non-GMO, Made with Madagascar Vanilla Beans, 4 fl oz
McCormick Vanilla Extract, Pure, Gluten Free, Non-GMO, Made with Madagascar Vanilla Beans, 4 fl oz
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How to Make This Lemon Blueberry Icebox Pie

  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
  2. For the lemon layer: Beat cream cheese until smooth. Add powdered sugar, lemon zest, and lemon juice, mixing until combined. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread over the crust.
  3. For the blueberry layer: In a saucepan, combine blueberries, sugar, and water. Cook over medium heat until berries start to break down, about 5 minutes. Mix cornstarch with 2 tablespoons water and add to the pan. Cook until thickened. Cool completely.
  4. Beat cream cheese and powdered sugar until smooth. Fold in the cooled blueberry mixture. Spread over the lemon layer.
  5. For the topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread over the blueberry layer.
  6. Garnish with fresh blueberries and lemon zest.
  7. Refrigerate for at least 6 hours or overnight.
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Layered Lemon Blueberry Icebox Pie

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Bright citrus and sweet berries come together in this refreshing no-bake dessert. A buttery graham cracker crust serves as the base for a smooth, creamy lemon filling, followed by a luscious blueberry layer. Finished with a light whipped topping and fresh fruit, this pie is a perfect way to enjoy vibrant summer flavors.

  • Total Time: 25 minutes
  • Yield: 10-12 servings

Ingredients

For the Crust:
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
 
For the Lemon Layer:
•2 (8 oz) packages cream cheese, softened
•1 cup powdered sugar
•2 lemons, zested and juiced
•1 cup heavy whipping cream
•1 teaspoon vanilla extract
 
For the Blueberry Layer:
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
 
For Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh blueberries and lemon zest for garnish

Instructions

  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
  2. For the lemon layer: Beat cream cheese until smooth. Add powdered sugar, lemon zest, and lemon juice, mixing until combined. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread over the crust.
  3. For the blueberry layer: In a saucepan, combine blueberries, sugar, and water. Cook over medium heat until berries start to break down, about 5 minutes. Mix cornstarch with 2 tablespoons water and add to the pan. Cook until thickened. Cool completely.
  4. Beat cream cheese and powdered sugar until smooth. Fold in the cooled blueberry mixture. Spread over the lemon layer.
  5. For the topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread over the blueberry layer.
  6. Garnish with fresh blueberries and lemon zest.
  7. Refrigerate for at least 6 hours or overnight.
  • Author: Jordan
  • Prep Time: 25 minutes

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