Plate with gluten free Lemon-Blueberry Icebox Cake

Oh my goodness, oh my GOOODneeesss!!! THIS goodness – no-bake Lemon Blueberry Icebox Cake – has officially and instantly become my go-to spring and summer dessert recipe for any and all special occasions. Easter, Mother’s Day, dinner parties, birthdays, potlucks, Tuesdays… Wait, how did that get in there?

Photo of gluten free Lemon-Blueberry Icebox Cake sliced in half

When I hear spring I think lemon, and when I imagine summer I see blueberries. This mash up of fresh and bright flavors in this Lemon Blueberry Icebox Cake is my favorite no-bake icebox cake creation to date, which is REALLY saying something because they’re all incredible.

In this version we layer gluten free graham crackers, fresh blueberries, and lemon curd folded with coconut whipped topping in a loaf pan before refrigerating overnight. Slice, serve and enjoy! The blueberries stay snappy, the graham crackers soften to mimic cake, and that whippy lemon layer is just to die for.

Overhead photo of photo of gluten free Lemon-Blueberry Icebox Cake

With Mother’s Day just around the corner and I promise that Mom will go crazy for this special gluten free dessert recipe. We’ve made make my Strawberry Shortcake No-Bake Icebox Cake for the holiday in the past, but this lemon-blueberry version will be making an appearance this year instead. Sorry strawberries, no hard feelings.

Let’s (no) bake!

Almond-Stuffed Chocolate Covered Cherries


Almond-Stuffed Chocolate Covered Cherries

Gluten free Lemon-Blueberry Icebox Cake with a bite taken out of it.

Start by folding together 1-1/2 cups prepared lemon curd with a 9oz tub whipped topping (my preferred brand is below) in a large bowl.

You can actually make lemon curd days in advance, which is nice. For a vegan (egg/dairy free) option, I like the recipe for Vegan Egg Curd from Minimalist Baker using cornstarch and white sugar instead of arrowroot starch and maple syrup, respectively. Your egg curd won’t be a brilliant yellow since there’s no eggs in it, but it is a dead ringer taste-wise for the real thing. For a traditional lemon curd using eggs I like The Best Lemon Curd recipe from The Food Charlatan. I usually leave out the butter at the end, FYI.

Here’s my preferred whipped topping brand. It’s a dairy-free, coconut-based whipped topping, and the faint coconut flavor pairs really well with the lemon and blueberry. That said, I don’t think I’d necessarily be able to identify the flavor as coconut if I didn’t know it was in there. It just adds a nice somethin’ somethin’!

Assembly time! Line a 9×5″ loaf pan with saran wrap letting it hang generously off the ends then spread 3/4 cup lemon whip mixture in the bottom. Next add a layer of graham crackers, cutting or breaking them to fit into an even layer.

I love these gluten free Kinnikinnick Graham Crackers, which I also use for my No-Bake S’Mores Icebox Cake.

Add another layer of the lemon whip mixture followed by a scant cup blueberries, then repeat the lemon whip >> graham cracker >> lemon whip >> blueberry layers two more times (I’ve listed it out to easily follow in the recipe card below.) Cover the top with saran wrap then refrigerate for at least 18 hours.

When you’re ready to eat, invert the cake onto a cutting board then use the overhanging saran wrap to loosen it from the pan. Sprinkle the top with crushed graham crackers for a pretty presentation, then use a very sharp knife to cut the cake into slices. I find it helps to wipe the knife off on a paper towel in between slices.

Grab a fork and dig in!!! I hope you love this GORGEOUS gluten free treat as much as we do. It’s couldn’t be more perfect for a spring and summer potluck, patio dinner, special occasion, and every event in between. Enjoy, enjoy!

Close up photo of gluten free Lemon-Blueberry Icebox Cake

Lemon-Blueberry Icebox Cake

5/5 (2 REVIEWS)


Lemon-Blueberry Icebox Cake is a sweet and refreshing gluten free dessert recipe that's no-bake, vegan, and calls for just 4 ingredients. Perfect for any special occasion!


serves 8

  • 1-1/2 cups prepared lemon curd (see notes)
  • 9oz tub coconut whipped topping (I like SoDelicious CoCoWhip)
  • 2, 8oz boxes gluten free graham crackers (I like Kinnikinnick S’moreables)
  • 1 pint blueberries


  1. Add lemon curd and whipped topping to a large bowl then fold to combine.
  2. Line a 9x5” loaf pan with saran wrap, letting it hang generously over the ends. Spread/add layers as follows:
  • 3/4 cup lemon mixture
  • Graham crackers, cut/broken to fit into an even layer
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • 3/4 cup lemon mixture
  • Graham crackers
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • 3/4 cup lemon mixture
  • Graham crackers
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • Any leftover lemon mixture (ok if none)
  1. Cover the top with saran wrap then refrigerate for at least 18 hours. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with crushed leftover graham crackers, slice with a very sharp knife, and serve.


This recipe is courtesy of Iowa Girl Eats,

Photo collage of gluten free Lemon-Blueberry Icebox Cake

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