Introduction
This Blueberry Cheesecake Icebox Cake is a refreshing, no-bake dessert that’s perfect for summer! It features layers of graham crackers, a creamy cheesecake filling, and homemade blueberry pie filling. Easy to make and delicious to enjoy!
Detailed Ingredients with Measures
For the Icebox Cake:
– 8 sheets graham crackers
– 2 cups whipping cream (measured before whipping)
– 10 oz cream cheese, softened
– 1 cup powdered sugar
– 1 cup blueberry pie filling (recipe below)
For the Blueberry Pie Filling:
– 3 cups blueberries (fresh or frozen)
– 1 cup sugar
– 2 tablespoons cornstarch
– 1/4 cup fresh lemon juice or water
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
2 hours 30 minutes (includes chill time)
Yield
Serves 8
Instructions
1. Prepare the Blueberry Pie Filling:
In a small bowl, dissolve the cornstarch in the lemon juice. In a medium saucepan over medium-low heat, add the blueberries, sugar, and the cornstarch-lemon juice mixture. Gently stir the mixture as it heats. Let it cook for 5-10 minutes, stirring occasionally, until the blueberries soften and the sauce thickens. It will continue to thicken as it cools. Remove from heat and allow to cool to room temperature.
2. Make the Whipped Cheesecake Layer:
In a large bowl, beat the whipping cream until stiff peaks form. In a separate bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Icebox Cake:
Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8×8 or 9×9-inch square pan. Place a layer of graham crackers over the bottom, trimming as necessary to fit. Spread about 1 cup of the cream cheese mixture over the graham crackers. Spoon 1/2 cup of the blueberry pie filling on top, spreading it evenly. Add another layer of graham crackers and repeat with the remaining cream cheese mixture and another 1/2 cup of blueberry pie filling.
4. Chill and Serve:
Place the assembled cake in the fridge to set for at least 2 hours. When ready to serve, optionally top with extra whipped cream and fresh berries for garnish. Enjoy your Blueberry Cheesecake Icebox Cake, a perfect make-ahead dessert for warm weather gatherings!
Detailed Directions and Instructions
1. Prepare the Blueberry Pie Filling
In a small bowl, dissolve the cornstarch in the lemon juice. In a medium saucepan over medium-low heat, add the blueberries, sugar, and the cornstarch-lemon juice mixture. Gently stir the mixture as it heats. Let it cook for 5-10 minutes, stirring occasionally, until the blueberries soften and the sauce thickens. It will continue to thicken as it cools. Remove from heat and allow to cool to room temperature.
2. Make the Whipped Cheesecake Layer
In a large bowl, beat the whipping cream until stiff peaks form. In a separate bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Icebox Cake
Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8×8 or 9×9-inch square pan. Place a layer of graham crackers over the bottom, trimming as necessary to fit. Spread about 1 cup of the cream cheese mixture over the graham crackers. Spoon ½ cup of the blueberry pie filling on top, spreading it evenly. Add another layer of graham crackers and repeat with the remaining cream cheese mixture and another ½ cup of blueberry pie filling.
4. Chill and Serve
Place the assembled cake in the fridge to set for at least 2 hours. When ready to serve, optionally top with extra whipped cream and fresh berries for garnish. Enjoy your Blueberry Cheesecake Icebox Cake – a perfect make-ahead dessert for warm weather gatherings!
Notes
Tip 1:
Using fresh blueberries will give the best flavor and texture, but frozen blueberries can be used if fresh ones are not available.
Tip 2:
Make sure the cream cheese is at room temperature for easy mixing and a smoother filling.
Tip 3:
The icebox cake tastes even better after chilling overnight, allowing the flavors to meld together.
Tip 4:
Feel free to add additional layers of graham crackers if you prefer a taller cake.
Tip 5:
Store leftovers covered in the refrigerator for up to 3 days.
Cook techniques
1. Preparing Blueberry Pie Filling
To prepare the blueberry pie filling, dissolve cornstarch in lemon juice to create a thickening agent. Cook the blueberries, sugar, and cornstarch mixture over medium-low heat, stirring gently until the blueberries soften and the sauce thickens. This process enhances the flavor and texture of the filling.
2. Making Whipped Cheesecake Layer
Beat the whipping cream separately until stiff peaks form, ensuring a light and airy texture. In another bowl, combine the softened cream cheese and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture to maintain the volume, creating a creamy and fluffy cheesecake layer.
3. Assembling the Icebox Cake
Layering is crucial for the cake’s structure. Begin with a thin layer of the cheesecake mixture to anchor the graham crackers. Alternate layers of graham crackers, cheesecake filling, and blueberry pie filling, ensuring even distribution for balanced flavor in every slice.
4. Chilling the Cake
Chill the assembled icebox cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cake to set. This step is essential for achieving the perfect texture and making the cake easier to slice.
FAQ
Can I use store-bought blueberry pie filling?
Yes, you can use store-bought blueberry pie filling if you’re short on time. It will save preparation time while adding flavor to the icebox cake.
How long can I store the Blueberry Cheesecake Icebox Cake in the fridge?
The icebox cake can be stored in the refrigerator for up to 3-4 days. However, it’s best enjoyed within the first couple of days for optimal freshness.
Can I freeze the icebox cake?
Yes, you can freeze the icebox cake for up to a month. To freeze, wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator before serving.
What can I use instead of graham crackers?
You can substitute graham crackers with digestive biscuits, nilla wafers, or even chocolate cookies for a different flavor profile.
Is there a way to make this dessert dairy-free?
For a dairy-free version, use non-dairy cream cheese and coconut or almond whipped topping in place of dairy products. Adjust the other ingredients accordingly for compatibility.
Conclusion
The Blueberry Cheesecake Icebox Cake is a delightful and easy-to-make dessert that captures the essence of summer. Its refreshing layers of creamy cheesecake, crispy graham crackers, and sweet blueberry filling make it a perfect treat for any occasion. Plus, the no-bake aspect allows you to spend less time in the kitchen and more time enjoying with family and friends.
Mixed Berry Icebox Cake
Use a combination of strawberries, raspberries, and blueberries for a vibrant twist.
Chocolate Cheesecake Icebox Cake
Replace the blueberry filling with chocolate ganache and layer with chocolate wafers for a rich dessert.
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Substitute the blueberries with crushed pineapple and add shredded coconut for a tropical flavor.
Peach and Cream Icebox Cake
Try using fresh peaches and a hint of cinnamon for a delicious summer treat.
Banana Pudding Icebox Cake
Layer vanilla wafers, banana slices, and a creamy vanilla pudding for a classic favorite.
Strawberry Shortcake Icebox Cake
Switch the fruit filling to fresh strawberries and add a splash of vanilla to the cream cheese mixture for a refreshing take.
Lemon Blueberry Icebox Cake
Incorporate lemon zest and juice into the cream cheese mixture and pair it with the blueberry filling for a zesty kick.
