This Blueberry-Cheesecake Icebox Cake is a creamy and no-bake recipe, which is made with a sweet blueberry sauce and a rich cream cheese filling. It’s the perfect make-ahead dessert, ready after freezing for at least 4 hours.
Blueberry-Cheesecake Icebox Cake Ingredients
For the Blueberry Sauce:
- 1 1/4 cups fresh blueberries
- 1/3 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
For the Cheesecake Filling:
- 8 ounces cream cheese, room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream
For Assembly:
- 14 whole sheets graham crackers
- 1 3/4 cups fresh blueberries, for layering and garnish
How To Make Blueberry-Cheesecake Icebox Cake
- Make the blueberry sauce: In a small saucepan, combine 1 1/4 cups of the blueberries, ⅓ cup of the sugar, 1 tablespoon of lemon juice, the cornstarch, and ¼ teaspoon of salt. Bring to a boil over medium-high heat, then cook for 1 minute, mashing the berries lightly, until the sauce has thickened. Let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese with the remaining 1 cup of sugar, 2 tablespoons of lemon juice, ¼ teaspoon of salt, and the vanilla extract until light and combined, about 2 minutes.
- Whip the cream and combine: In a separate bowl, whip the heavy cream to soft peaks. Whisk about ½ cup of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
- Assemble the layers: Line an 8 ½-by-4 ½-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 2 cups of the cheesecake mixture in the bottom and up the sides of the pan. Spoon half of the cooled blueberry sauce into the bottom.
- Add the graham cracker “sandwiches”: Spread a thin layer of the cheesecake mixture on a graham cracker and top with another graham cracker to create a “sandwich.” Place these sandwiches lengthwise into the pan, using half-crackers to fill any gaps.
- Finish layering and freeze: Spread the remaining blueberry sauce over the crackers, then top with the remaining cheesecake mixture. Lay the remaining 3 whole graham crackers on top to cover. Wrap the plastic overhangs over the top and freeze for at least 4 hours, or up to 1 week, until firm.
- Serve: Transfer the cake to the refrigerator for 30 minutes before serving. Unwrap the cake, invert it onto a serving platter, and remove the plastic wrap. Decorate the top with the remaining fresh blueberries, slice with a hot knife, and serve.
Recipe Tips
- How to get a smooth filling? The most important step is to use cream cheese that is fully softened to room temperature. This ensures it will beat into a smooth, lump-free consistency without any graininess.
- Can I make this ahead of time? This is the perfect make-ahead dessert. It needs to freeze for at least 4 hours to set properly, but it can be made and stored in the freezer for up to a week.
- How to get clean slices? For the neatest slices, use a long, sharp knife. Dip the knife in hot water and wipe it dry between each cut.
- Can I use a different fruit? Yes, this recipe would be delicious with a homemade raspberry or strawberry sauce instead of blueberry.
What To Serve With Blueberry-Cheesecake Icebox Cake
This rich and creamy dessert is a showstopper on its own.
- A cup of hot coffee or tea
- A side of extra fresh berries
- A drizzle of white chocolate sauce
How To Store Blueberry-Cheesecake Icebox Cake
- Freeze: This cake must be stored, well-wrapped, in the freezer. It will keep for up to one week. Let it sit in the refrigerator for about 30 minutes before slicing to soften slightly.
Blueberry-Cheesecake Icebox Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 48g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is an icebox cake?
An icebox cake is a no-bake dessert that is typically made by layering cookies or crackers with a creamy filling. The cake is then chilled or frozen, which allows the cookies to soften and the filling to set, creating a cake-like texture.
Can I use a different pan?
Yes. An 8×8-inch square pan would also work well for this recipe. You may need to adjust the number of graham cracker “sandwiches” to fit the different shape.
Why did my filling not set?
This can happen if the heavy cream was not whipped to at least soft peaks before being folded in. The whipped cream is essential for giving the no-bake cheesecake filling its light but stable structure.
Try More Recipes:
Blueberry-Cheesecake Icebox Cake Recipe
Description
A stunning no-bake layered dessert with a creamy cheesecake filling, a sweet-tart blueberry sauce, and layers of graham crackers, all set in the freezer.
Ingredients
Instructions
- Sauce: Cook 1 ¼ cups of blueberries with sugar, lemon juice, cornstarch, and salt until thickened. Cool completely.
- Filling: Beat the room temperature cream cheese with sugar, lemon juice, and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture.
- Assemble: Line a loaf pan with plastic wrap. Layer 2 cups of the cheesecake filling, half the blueberry sauce, and a layer of graham cracker “sandwiches” (two crackers with a thin layer of filling in between).
- Top with the remaining blueberry sauce, the remaining cheesecake filling, and a final layer of whole graham crackers.
- Wrap and freeze for at least 4 hours until firm.
- Invert onto a platter, remove the plastic, and top with fresh blueberries before slicing and serving.
Notes
- Using room temperature cream cheese is the most important step for a smooth, lump-free filling.
- This is a perfect make-ahead dessert for a dinner party as it needs to be frozen.
- Don’t be afraid to press the graham cracker layers down gently to snuggle them into the cream.
- The plastic wrap “sling” is key for lifting the cake out of the pan easily.
Blueberry-Cheesecake Icebox Cake Recipe