No-Bake Blueberry Cheesecake Icebox Cake

This No-Bake Blueberry Cheesecake Icebox Cake is a refreshing and easy-to-make dessert that’s perfect for summer. It’s a layered dessert that combines the flavors of creamy cheesecake, sweet blueberries, and crunchy graham crackers. The best part? No baking is required!

Ingredients:

For the 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)

For the Cheesecake:

• 8 sheets graham crackers
• 2 cups whipping cream, measured unwhipped
• 10 oz cream cheese (full fat, brick-style)
• 3/4 cup powdered sugar
• 1 1/2 cups blueberry pie filling (homemade or store-bought)

Instructions:

Make the Blueberry Pie Filling:

1. In a small bowl, whisk together cornstarch and lemon juice.
2. In a medium saucepan, combine blueberries, sugar, and cornstarch mixture.
3. Cook over medium-low heat, stirring occasionally, until thickened.
4. Remove from heat and let cool.

Assemble the Icebox Cake:

1. Beat whipping cream until stiff peaks form.
2. In a separate bowl, beat cream cheese and powdered sugar until smooth.
3. Gently fold whipped cream into cream cheese mixture.
4. Spread a thin layer of cream cheese mixture on the bottom of an 8×8 or 9×9 inch pan.
5. Layer graham crackers, cream cheese mixture, and blueberry pie filling, repeating until all ingredients are used.
6. Refrigerate for at least 2 hours, or overnight.
7. Before serving, top with additional whipped cream and blueberries, if desired.

Tips:

• For a more intense blueberry flavor, use fresh blueberries and reduce the cooking time for the filling.
• To make the cake even more decadent, add a layer of chocolate graham crackers to the base.
• For a gluten-free option, use gluten-free graham crackers.

This No-Bake Blueberry Cheesecake Icebox Cake is a delicious and refreshing dessert that’s perfect for any occasion. It’s easy to make and requires minimal effort, making it a great option for busy weeknights or special occasions.

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the 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)

For the Cheesecake:

8 sheets graham crackers

2 cups whipping cream, measured unwhipped

10 oz cream cheese (full fat, brick-style)

3/4 cup powdered sugar

1 1/2 cups blueberry pie filling (homemade or store-bought)

Instructions

Make the Blueberry Pie Filling:

In a small bowl, whisk together cornstarch and lemon juice.

In a medium saucepan, combine blueberries, sugar, and cornstarch mixture.

Cook over medium-low heat, stirring occasionally, until thickened.

Remove from heat and let cool.

Assemble the Icebox Cake:

Beat whipping cream until stiff peaks form.

In a separate bowl, beat cream cheese and powdered sugar until smooth.

Gently fold whipped cream into cream cheese mixture.

Spread a thin layer of cream cheese mixture on the bottom of an 8×8 or 9×9 inch pan.

Layer graham crackers, cream cheese mixture, and blueberry pie filling, repeating until all ingredients are used.

Refrigerate for at least 2 hours, or overnight.

Before serving, top with additional whipped cream and blueberries, if desired.

Prep Time: 30 minutes | Chill Time: 2 hours or more | Total Time: 2 hours 30 minutes or more

Yields: 8-10 servings

• Author: Olivia Chen