Blueberry Cheesecake Icebox Cake is an easy, no bake, cold & creamy dessert that's perfect for warm weather. It has layers of graham crackers, creamy no bake cheesecake, and juicy berries.
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Blueberry Cheesecake Icebox Cake

Blueberry Cheesecake Icebox Cake is an easy, no bake, cold & creamy dessert that's perfect for warm weather. It has layers of graham crackers, creamy no bake cheesecake, and juicy berries.
Course Dessert
Cuisine American
Keyword No Bake Recipes, Summer Desserts
Prep Time 20 minutes
Cook Time 2 hours
Chill 2 hours
Total Time 2 hours 20 minutes
Servings 9 slices
Author Fiona Dowling

Ingredients

Blueberry Cheesecake Icebox Cake

  • 8 sheets graham crackers
  • 2 cups whipping cream , measured un whipped
  • 10 oz cream cheese*
  • 3/4 cup powdered sugar
  • 1 1/2 cup blueberry pie filling

Blueberry Pie Filling

  • 3 cups blueberries , fresh or frozen
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup freshly squeezed lemon juice , or water

Instructions

Blueberry Cheesecake Icebox Cake

  • Beat the whipping cream until stiff peaks form.
  • In a separate bowl beat together the cream cheese and powdered sugar until smooth.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8x8 or 9x9 inch square pan.
  • Arrange a layer of graham crackers onto the bottom of the pan. You may need to trim them slightly.
  • Spread about 1/2 of the cream cheese mixture over top (about 1 1/2 cups).
  • Spoon 3/4 cup of blueberry pie filling over top and spread into a layer (I usually dollop about 9 spoonfuls, then spread thin).
  • Add a layer of graham crackers over top. Then repeat the process with the rest of the cheesecake mixture, followed by another 3/4 cup of pie filling.
  • Place in the fridge to set for at least 2 hours. When ready to serve, optionally top with more whipped cream and berries. 

Blueberry Pie Filling

  • In a small bowl, dissolve the cornstarch in the lemon juice.
  • Add the blueberries, sugar, and cornstarch mixture to a medium sauce pan over medium low heat. 
  • Gently stir the mixture as it begins to boil and the blueberries soften.
  • Allow to heat for 5-10 minutes or until it begins to look thick. The mixture will continue to thicken as it cools. 
  • Remove from the heat and cool.

Notes

*Use full fat, brick-style cream cheese.
**I find this recipe is best if enjoyed the same day that it's made. Leftovers can be stored in the fridge.