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Blueberry Cheesecake Icebox Cake Recipe

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★★★★★

4.6 from 126 reviews

This Blueberry Cheesecake Icebox Cake is a no-bake layered dessert combining creamy lemon-zested cheesecake filling, fresh blueberry sauce, and crisp graham crackers. Chilled in the fridge, the cake softens the crackers to create a luscious, refreshing treat perfect for warm days or any elegant occasion.

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 Filling

  • 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
  • Plastic wrap (for lining loaf pan)

Instructions

  1. Make Blueberry Sauce: In a medium pot over medium-high heat, combine the blueberries, water, cornstarch, and 1/4 cup confectioners’ sugar. Cook while mashing the berries occasionally until the mixture bubbles, thickens, and the berries mostly break down, about 6 to 8 minutes. Remove from heat, stir in lemon juice, and let cool completely.
  2. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, lemon zest, salt, and the remaining 1/2 cup confectioners’ sugar using a handheld mixer on medium-high speed until the mixture is light and creamy, about 1 to 2 minutes. Then add heavy whipping cream and continue beating on high speed until the mixture becomes light, fluffy, and stiff peaks form, another 2 to 3 minutes.
  3. Assemble the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Arrange 3 graham cracker sheets on the bottom, breaking and trimming as needed to fill the pan evenly. Spread 1 cup of the cheesecake mixture over the crackers, then spoon 1/2 cup of blueberry sauce on top. Carefully dollop and spread another 1 cup of cheesecake mixture over the sauce, using an offset spatula or backside of a spoon to keep layers distinct. Add another graham cracker layer and repeat the cheesecake and sauce layers. Reserve any leftover cheesecake and blueberry sauce by covering and refrigerating.
  4. Chill the Cake: Top with the remaining graham cracker sheets, cover the pan with plastic wrap, and refrigerate for at least 4 hours or overnight to allow the layers to set and soften the crackers.
  5. Invert and Finish: Remove the top plastic wrap from the cake. Place a rectangular serving platter upside down on top of the pan, then invert the pan to release the cake onto the platter. Peel off the plastic wrap. Frost the top and sides with the reserved cheesecake mixture, then spoon the remaining blueberry sauce over the top for a beautiful finish.

Notes

  • Be sure to let the blueberry sauce cool completely before layering to prevent melting the cheesecake filling.
  • Plastic wrap lining on the loaf pan helps with easy unmolding of the cake layers.
  • The cake needs at least 4 hours chilling, but overnight refrigeration improves flavor melding and firmness.
  • If graham crackers break unevenly, use the trimmings to fill gaps for a neater layered look.
  • Use an offset spatula for smooth spreading and to keep distinct, pretty layers.
  • For a lighter dessert, you may substitute half the heavy cream with whipped topping, though it changes texture slightly.

Keywords: blueberry cheesecake icebox cake, no-bake cheesecake, layered dessert, blueberry sauce, graham cracker cake

Find it online: https://thefoodrecipe.com/blueberry-cheesecake-icebox-cake-recipe/