Name: Blueberry Cheesecake Icebox Cake Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: 1 lb. fresh blueberries; 1/4 cup cold water; 3 tsp. cornstarch; 1/4 cup confectioners’ sugar; 1 tsp. fresh lemon juice; 12 oz. cream cheese, softened; 2 tsp. finely grated lemon zest; 1/8 tsp. kosher salt; 1/2 cup confectioners’ sugar; 2 1/2 cups heavy whipping cream; 9 graham cracker sheets

Introduction

This Blueberry Cheesecake Icebox Cake is a no-bake delight perfect for warm days or anytime you crave a creamy, fruity dessert. Layers of fluffy cheesecake filling, sweet blueberry sauce, and crunchy graham crackers come together to create a refreshing treat that’s as beautiful as it is delicious.

The image shows two slices of a layered dessert on a white marbled surface. Each slice has five alternating layers: light brown thin crispy biscuit layers and thick white creamy layers. Between these, there are bright purple berry jam layers that look glossy and smooth, spread evenly. Some jam dollops sit on top of the cream layers near the edges. The dessert looks soft yet structured, with clean cuts showing the even layering clearly. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a medium pot over medium-high heat, combine blueberries, water, cornstarch, and 1/4 cup confectioners’ sugar. Cook while mashing the blueberries until the mixture bubbles and thickens, and the berries are mostly broken down, about 6 to 8 minutes. Remove from heat and stir in lemon juice. Let the sauce cool.

Step 2: In a large bowl, beat cream cheese, lemon zest, salt, and the remaining 1/2 cup confectioners’ sugar on medium-high speed with a handheld mixer until light and creamy, about 1 to 2 minutes. Add heavy cream and continue beating on high speed until the mixture becomes light, fluffy, and stiff peaks form, about 2 to 3 more minutes.

Step 3: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Arrange 3 graham cracker sheets at the bottom, breaking as needed to fit and filling gaps with trimmings. Spread 1 cup of cheesecake mixture over crackers, then spoon 1/2 cup of blueberry sauce on top. Carefully add another 1 cup of cheesecake mixture, smoothing gently to keep layers distinct. Add another graham cracker layer, then repeat layering cheesecake, blueberry sauce, and cheesecake. Reserve any leftover sauce and cheesecake mixture in the refrigerator. Finish with the remaining graham cracker sheets on top.

Step 4: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.

Step 5: Remove the top layer of plastic wrap from the cake. Place a rectangular platter upside down over the pan, then invert the pan to release the cake onto the platter. Remove the pan and peel off the plastic wrap from the cake.

Step 6: Frost the top and sides of the cake with the reserved cheesecake mixture. Spoon the reserved blueberry sauce over the top to finish.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, and adjust the amount of sugar in the blueberry sauce to suit your sweetness preference.

For a crunchy topping, sprinkle crushed graham crackers or toasted nuts after frosting the cake.

Try swapping blueberries for raspberries or blackberries for a berry variation.

If you prefer a firmer cake, chill it overnight to allow the layers to set fully.

FAQs

Can I make this cake ahead of time?

Yes, this icebox cake benefits from resting in the refrigerator for several hours or overnight, allowing the layers to meld and soften perfectly before serving.

What can I substitute for graham crackers if I don’t have them?

You can use digestive biscuits, vanilla wafers, or any similar sweet cookie that creates a crunchy layer. Just make sure to adjust the amount to fit the pan.