This Martha Stewart Blueberry Cheesecake Icebox Cake is a creamy and refreshing recipe, which includes fresh blueberries and graham crackers. It’s a no-fuss take on the classic, ready in 4 hours and 10 miutes (mostly chill time).
Martha Stewart Blueberry Cheesecake Icebox Cake Ingredients
- 3 cups fresh blueberries, divided
- 1 1/3 cups confectioners’ sugar, divided
- 3 tablespoons fresh lemon juice, divided
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt (divided)
- 8 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream
- 14 whole sheets graham crackers
How To Make Martha Stewart Blueberry Cheesecake Icebox Cake
- Cook the blueberry mixture: In a saucepan, combine 1 1/4 cups blueberries, 1/3 cup sugar, 1 tablespoon lemon juice, cornstarch, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Cook, mashing berries lightly, for about 1 minute until thickened. Remove from heat and cool completely.
- Mix cream cheese base: In a large bowl, beat cream cheese with remaining 1 cup sugar, 2 tablespoons lemon juice, 1/4 teaspoon salt, and vanilla extract until smooth and light, about 2 minutes.
- Whip and fold in cream: Whip the heavy cream to soft peaks. Whisk 1/2 cup into the cream cheese mixture to loosen, then gently fold in the remaining whipped cream.
- Line pan and layer cream and blueberries: Line a 9×5-inch loaf pan with plastic wrap. Spread 2 cups of the cream cheese mixture on the bottom and up the sides. Spoon half of the cooled blueberry mixture over the bottom.
- Make graham cracker sandwiches: Spread 1 graham cracker with 1/4 cup cream mixture, top with another cracker. Place lengthwise into the pan. Repeat with another cracker and place cream-side toward the first sandwich.
- Fill remaining space: Use 6 half-crackers, each spread with 2 tablespoons of cream mixture, to fill the rest of the space. Press lightly to nestle them into the cream.
- Top and finish layering: Spread remaining blueberry mixture over the crackers. Cover with remaining cream mixture. Top with 3 more graham crackers, trimmed if needed. Press gently to flatten.
- Freeze the cake: Wrap with overhanging plastic wrap and freeze for at least 4 hours or up to 1 week. Transfer to the fridge 30 minutes before serving.
- Unmold and serve: Invert onto a platter, remove the plastic, and top with remaining blueberries. Slice with a hot, dry knife. Let sit for a few minutes before serving.
Recipe Tips
- Can I use frozen blueberries? Yes, thaw and drain them before cooking.
- How to avoid soggy crackers: Freeze at least 4 hours to firm up all layers.
- Can I use low-fat cream cheese? Full-fat is best for texture, but low-fat works in a pinch.
- How long does it last in the freezer? Up to 1 week, tightly wrapped.
- How to cut clean slices: Use a serrated or chef’s knife dipped in hot water and wiped dry between cuts.
What To Serve With Blueberry Icebox Cake
This cool dessert is perfect for summer gatherings or casual parties:
- Fresh mint sprigs or lemon zest on top
- A side of lemon sorbet
- Extra whipped cream
- Iced tea or sparkling lemonade
How To Store Blueberry Icebox Cake
Refrigerate: Store leftovers in the fridge for up to 3 days.
Freeze: Best kept frozen up to 1 week, tightly wrapped in plastic.
Blueberry Cheesecake Icebox Cake Nutrition Facts
- Calories: ~360 per slice
- Fat: 22g
- Carbohydrates: 38g
- Sugar: 26g
- Protein: 4g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and serving size.
FAQs
Can I make this ahead of time?
Yes, freeze up to a week in advance. Thaw in the fridge 30 minutes before serving.
What can I use instead of graham crackers?
Try vanilla wafers or digestive biscuits.
Can I make this in a round pan?
Yes, but lining and layering may be more challenging.
Does it taste like cheesecake?
Yes, it has a light, creamy cheesecake flavor with a chilled texture.
Try More Recipes:
Martha Stewart Blueberry Cheesecake Icebox Cake
Description
A no-bake blueberry cheesecake icebox cake layered with graham crackers and whipped cream cheese filling.
Ingredients
Instructions
- Cook 1 1/4 cups blueberries with sugar, lemon, cornstarch, and salt. Cool completely.
- Beat cream cheese with remaining sugar, lemon, salt, and vanilla until smooth.
- Whip cream; mix 1/2 cup into cream cheese, then fold in rest.
- Line loaf pan with plastic. Spread 2 cups cream in base and sides.
- Add half of blueberry mix. Make graham cracker sandwiches with cream.
- Place sandwiches in pan; fill gaps with half-sheets.
- Spread remaining blueberries and cream on top. Add 3 graham crackers.
- Wrap and freeze 4+ hours. Thaw 30 mins before serving.
- Invert, top with fresh blueberries, and slice to serve.