Description
Blueberry Cheesecake Icebox Cake is the epitome of summer desserts—light, refreshing, and incredibly easy to prepare. With its delightful layers of creamy cheesecake, crunchy graham crackers, and juicy blueberries, this no-bake cake is perfect for hot days and special occasions alike. Simply assemble the layers in a square pan, chill it for a couple of hours, and you have an irresistible dessert ready to impress your family and friends. Whether served at picnics or family dinners, this icebox cake is sure to be a hit. Plus, it’s easily customizable with your favorite fruits or toppings!
Ingredients
Scale
- 8 sheets graham crackers
- 2 cups whipping cream
- 10 oz cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cup blueberry pie filling
- 3 cups blueberries (fresh or frozen)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup freshly squeezed lemon juice
Instructions
- In a mixing bowl, whip the cream until stiff peaks form.
- In another bowl, blend together cream cheese and powdered sugar until smooth.
- Gently fold whipped cream into the cream cheese mixture.
- Spread a thin layer of the mixture on the bottom of an 8×8 or 9×9 inch pan.
- Layer graham crackers over the cream cheese base.
- Add half of the remaining cream cheese mixture over the crackers.
- Spoon blueberry pie filling evenly across this layer.
- Repeat layering with graham crackers, remaining cheesecake mixture, and more blueberry filling.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 23g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg