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Blackberry Lavender & Lemon Icebox Cake

Rachel Quenzer
These Blackberry Lavender & Lemon Icebox Cakes are the perfect summer dessert. They're delicious and unique. A dessert people will remember.
5 from 12 votes
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Servings 6

Equipment

  • Pan for cooking the jam
  • Hand mixer
  • Bowl for mixing
  • Bowl or glasses for preparing the cake

Ingredients
  

Ingredients for the jam

  • 6 cups of fresh or frozen blackberries I use frozen
  • 1 cup of honey
  • 1 Tbsp. Lemon juice
  • 2 tsp. of dried lavender, crushed

Cheesecake-like filling ingredients

  • 16 oz of cream cheese, softened
  • 1 1/4 cup powdered sugar
  • 1/4 cup fresh squeezed lemon juice
  • 2 cups of heavy whipping cream
  • 2 tsp. of vanilla
  • Zest of 2 lemons

Cake Ingredients

  • 1-2 boxes of Nilla Wafers, crushed

Whipping cream Ingredients

  • 2 cups of heavy whipping cream
  • 3/4 cup powdered sugar
  • 1/2 Tbsp. vanilla extract

Optional Toppings

  • Fresh blackberries
  • Lemon zest
  • Mint leaf

Instructions
 

Jam Instructions

  • Heat a pan on the stovetop on low and add your blackberries, honey, lemon juice and lavender. Mix and continuously crush the blackberries.
  • Turn heat up to medium and let the mixture start to boil. Continue to crush the blackberries so they are dissolved and the chunks are smaller. Don't turn the heat above medium. Keep stirring to keep your ingredients from burning.
  • Let the mixture simmer for about 10 minutes.
  • Remove from heat and let it cool.
  • Add it to an airtight container and refrigerate. As the mixture gets colder, it will come together more. If you make this the day before it will be perfect by the time you want to make the dessert. Give it at least an hour to chill in the fridge.

Filling Instructions

  • Combine your powdered sugar, softened cream cheese, lemon juice, lemon zest, heavy cream and vanilla extract in a bowl. Blend with a hand mixture until it's nice and smooth.
  • Chill for one hour.
  • While the cheesecake-like mixture is chilling, crush your Nilla Wafers. I've found it's easiest to add them to a plastic bag and crush them or use a potato masher in a bowl.

Whipped Cream Instructions

  • Combine your heavy whipping cream, powdered sugar and vanilla. Whip with a hand mixer for about 10 minutes. Chill until you're ready to use it.
  • NOTE: Wait until about 30 minutes before serving to make the whipped cream.

Building the cake

  • Start building by adding a layer of Nilla Wafers, the add the cream cheese filling, then add a layer of the jam. Keep layering until you reach the top. You can see how I made it work when I reached the top in the video above.
  • Add this to the refrigerator for at least one hour before serving. You can also make this in the morning or the day before and chill it overnight.
  • Add your whipping cream right before serving. Add additional toppings as desired.

Video

Keyword Blackberry Lavender & Lemon Icebox Cake, icebox cake