Description
A delicious and refreshing Blueberry Cheesecake Icebox Cake that combines layers of creamy cheesecake and blueberry filling, perfect for any occasion.
Ingredients
- 4 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 24 graham crackers
- 1 cup whipped cream
- 1/2 cup fresh blueberries
- Graham cracker crumbs, for topping
Instructions
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally.
- Mix the cornstarch and water in a small bowl. Stir into the blueberry mixture and cook for 1–2 minutes, until thickened. Cool completely.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Add the sour cream and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Line a 9×13-inch baking dish with graham crackers, breaking them as needed to cover the bottom.
- Spread half of the cheesecake mixture over the crackers.
- Spoon half of the cooled blueberry filling over the cheesecake layer.
- Add another layer of graham crackers, followed by the remaining cheesecake mixture and blueberry filling.
- Top with whipped cream, fresh blueberries, and graham cracker crumbs.
- Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers become soft and cake-like.
- Slice chilled and serve.
Notes
- For best results, allow the cake to chill overnight.
- Feel free to substitute with other berries if desired.
- This cake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg