Dessert

Blueberry Cheesecake Icebox Cake Recipe

ByMariam Harutyunyan December 23, 2025December 23, 2025

Introduction

This Blueberry Cheesecake Icebox Cake is a no-bake delight that layers creamy cheesecake, fresh blueberry sauce, and crispy graham crackers for a refreshing dessert. It’s perfect for warm days when you want something cool and flavorful without turning on the oven.

The image shows two slices of a layered dessert on a white marbled surface, each slice with four visible layers of light brown cake and three layers of white creamy filling in between. Between each creamy layer is a thin layer of dark purple berry sauce, adding a bright, glossy contrast. On top of one slice, a dollop of the berry sauce spills over, with chunks of berries visible in it. The dessert texture looks soft and creamy with slight crumbly cake layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fresh blueberries
1/4 cup cold water

3 tsp. cornstarch
3/4 cup confectioners’ sugar, divided

1 tsp. fresh lemon juice
12 oz. cream cheese, softened

2 tsp. finely grated lemon zest
1/8 tsp. kosher salt
2 1/2 cups heavy whipping cream

9 graham cracker sheets

Instructions

Step 1: In a medium pot over medium-high heat, combine blueberries, water, cornstarch, and 1/4 cup confectioners’ sugar. Cook, mashing the blueberries occasionally, until the mixture bubbles and thickens and the berries break down, about 6 to 8 minutes. Remove from heat, stir in lemon juice, and let cool.
Step 2: In a large bowl, use a handheld mixer on medium-high to beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, about 1 to 2 minutes.

Step 3: Add heavy whipping cream and continue beating on high until the mixture is light, fluffy, and holds stiff peaks, approximately 2 to 3 more minutes.
Step 4: 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 at the bottom, breaking and filling gaps to fit.
Step 5: Spread 1 cup of the cheesecake mixture over the crackers. Spoon 1/2 cup of the cooled blueberry sauce on top, then carefully dollop and spread another 1 cup cheesecake mixture to keep layers distinct.

Step 6: Add another layer of graham crackers, then repeat with cheesecake, blueberry sauce, and cheesecake layers. Reserve any leftover cheesecake mixture and sauce (cover and refrigerate).
Step 7: Top the final layer with the remaining graham crackers. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Step 8: When ready to serve, remove the top piece of plastic wrap. Invert the pan onto a rectangular platter, remove the pan and plastic wrap.

Step 9: Frost the top and sides of the cake with the reserved cheesecake mixture, and top with the reserved blueberry sauce before serving.

Tips & Variations

Use thawed frozen blueberries if fresh aren’t available, just drain excess liquid before cooking.
For a tangier cheesecake, add a tablespoon of sour cream to the cream cheese mixture.

Try layering with crushed graham crackers for a different texture.
Make individual servings in small jars or cups using the same layering technique.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The graham crackers will soften over time but absorb the flavorful cream and berry layers. For best texture, consume within 24 hours. Leftovers can be gently reheated briefly to soften slightly but are best served chilled.