Description
This Blueberry Cheesecake Icebox Cake is a no-bake, layered dessert featuring fresh blueberries cooked into a luscious sauce and combined with a creamy lemon-zested cheesecake mixture. Layers of graham crackers provide a buttery crunch, making this chilled cake a refreshing and elegant treat perfect for warm weather or any celebration.
Ingredients
Scale
Blueberry Sauce
- 1 lb. fresh blueberries
- 1/4 cup cold water
- 3 tsp. cornstarch
- 1/4 cup confectioners’ sugar
- 1 tsp. fresh lemon juice
Cheesecake Mixture
- 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
Assembly
- 9 graham cracker sheets
Instructions
- Cook Blueberries: In a medium pot over medium-high heat, combine blueberries, cold water, cornstarch, and 1/4 cup confectioners’ sugar. Cook, mashing down on blueberries frequently, until the mixture begins to bubble, thickens, and berries are mostly broken down, about 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool completely before using.
- Make Cheesecake Mixture: In a large bowl, using a handheld mixer at medium-high speed, beat the softened cream cheese, lemon zest, kosher salt, and the remaining 1/2 cup confectioners’ sugar until light and creamy, approximately 1 to 2 minutes. Gradually add heavy whipping cream and continue beating on high speed until the mixture becomes light, fluffy, and stiff peaks form, about 2 to 3 minutes more.
- Layer the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Place 3 graham cracker sheets on the bottom, breaking pieces as needed and filling gaps with trimmings. Spread 1 cup of the cheesecake mixture evenly over the crackers. Spoon 1/2 cup of blueberry sauce on top. Dollop and gently spread another 1 cup cheesecake mixture layer, careful not to blend with the sauce. Add another layer of graham crackers, then repeat the layering of cheesecake mixture, blueberry sauce, and cheesecake mixture. Reserve any remaining sauce and cheesecake mixture by covering and refrigerating for frosting the outside of the cake later. Finish with the remaining graham cracker sheets on top.
- Chill: Cover the loaf pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
- Invert and Unmold: When ready to serve, remove the top layer of plastic wrap from the cake. Place a rectangular platter upside down over the loaf pan. Flip the pan and platter together, then carefully lift off the pan. Peel away the plastic wrap from the cake.
- Frost and Garnish: Use the reserved cheesecake mixture to frost the top and sides of the cake evenly. Top the frosted cake with the reserved blueberry sauce for a glossy finish. Serve chilled.
Notes
- For best results, ensure the cream cheese is fully softened for a smooth cheesecake mixture.
- You can substitute graham crackers with digestive biscuits if preferred.
- If you want a firmer cake, allow it to chill overnight.
- Leftover cake can be covered and refrigerated for up to 3 days.
- Make sure the blueberry sauce is cooled completely before layering to avoid melting the cheesecake mixture.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Blueberry cheesecake, icebox cake, no-bake dessert, layered cake, blueberry sauce, creamy cheesecake, graham cracker dessert
