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No-Bake Blueberry Lemon Icebox Bars

Cool, creamy, and bursting with bright citrus and sweet berries—this is the kind of dessert that feels like a little slice of sunshine. No oven, no fuss, and nothing fancy required—just simple ingredients and a little chill time.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 5 hours 25 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zested
  • 3 tbsp fresh lemon juice
  • 1 cup blueberry pie filling or blueberry compote
  • graham crumbs extra for topping
  • blueberries extra for topping

Method
 

  1. Mix graham cracker crumbs with melted butter and press into an 8x8-inch pan.
  2. Refrigerate the crust for 15–20 minutes until set.
  3. Beat cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Whip heavy cream to stiff peaks in a separate bowl.
  5. Fold whipped cream gently into the lemon mixture.
  6. Spread half of the filling over the crust.
  7. Add a layer of blueberry filling on top.
  8. Spread remaining cream mixture over the blueberry layer.
  9. Sprinkle with extra graham crumbs.
  10. Chill for 4–6 hours until firm, then slice into bars.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve chilled with fresh fruit or a scoop of vanilla ice cream for an easy, crowd-pleasing dessert.