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.
