Description
This Blueberry Cheesecake Icebox Cake is a dreamy, no bake dessert that brings together the tang of cream cheese, the sweetness of blueberries, and the satisfying crunch of graham crackers in a wonderfully simple confection. It’s the perfect way to enjoy classic cheesecake flavors without ever turning on the oven, making it ideal for warm weather gatherings or a sweet treat any time of year. Layers of creamy goodness and rustic graham cracker, all swirled with a vibrant blueberry compote, waiting to be savored.
Ingredients
Blueberry Cheesecake Icebox Cake
8 sheets graham crackers
2 cups whipping cream
10 oz cream cheese
3/4 cup powdered sugar
1 1/2 cup blueberry pie filling
Blueberry Pie Filling
3 cups blueberries, fresh or frozen
2/3 cup sugar
2 tablespoons cornstarch
1/4 cup freshly squeezed lemon juice
Instructions
Blueberry Cheesecake Icebox Cake
Whip the heavy cream until stiff peaks form.
In a separate bowl, beat the cream cheese and powdered sugar until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8×8 or 9×9 inch square pan.
Arrange a layer of graham crackers on the bottom of the pan, trimming as needed.
Spread about half of the cream cheese mixture over the crackers.
Spoon about 3/4 cup of blueberry pie filling over the cream cheese mixture and spread it into a thin layer.
Add another layer of graham crackers. Repeat the process with the remaining cream cheese mixture and then another 3/4 cup of blueberry pie filling.
Refrigerate for at least 2 hours to set. Optionally, top with extra whipped cream and berries before serving.
Blueberry Pie Filling
In a small bowl, mix the cornstarch with the lemon juice until dissolved.
Combine the blueberries, sugar, and cornstarch mixture in a medium saucepan over medium low heat.
Stir gently as the mixture heats, boils, and the blueberries soften.
Cook for 5-10 minutes, or until it thickens. The filling will continue to thicken as it cools.
Remove from heat and allow to cool.
Notes
Ensure your cream cheese is fully softened to room temperature before beating it. This prevents lumps and results in a smoother filling.
Don’t over-mix the filling once the heavy cream is added. Whip just until light and fluffy to maintain a good texture.
Allow the blueberry compote to cool completely before layering. Hot compote can melt the cream cheese layer.
Chilling time is crucial for this icebox cake to firm up properly. Resist the urge to cut into it too early.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American