Description
This Blueberry Cheesecake Icebox Cake is a no-bake layered dessert featuring creamy lemon-infused cheesecake, fresh blueberry sauce, and crunchy graham crackers. Perfect for a refreshing treat that requires minimal baking, this cake is refrigerated to set and served chilled.
Ingredients
Scale
Blueberry Sauce
- 1 lb. fresh blueberries
- 1/4 cup cold water
- 3 tsp cornstarch
- 1/4 cup confectioners’ sugar
- 1 tsp fresh lemon juice
Cheesecake Mixture
- 12 oz cream cheese, softened
- 2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 1/2 cup confectioners’ sugar
- 2 1/2 cups heavy whipping cream
Assembly
- 9 graham cracker sheets
Instructions
- Make Blueberry Sauce: In a medium pot over medium-high heat, combine blueberries, cold water, cornstarch, and 1/4 cup confectioners’ sugar. Mash the blueberries down and cook, stirring occasionally, until the mixture bubbles, thickens, and the berries break down, about 6 to 8 minutes. Remove from heat and stir in fresh lemon juice. Allow the sauce to cool completely.
- Prepare Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, lemon zest, kosher salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, about 1 to 2 minutes. Then add the heavy whipping cream and continue beating on high speed until the mixture is light, fluffy, and stiff peaks form, about 2 to 3 minutes more.
- Assemble the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Place 3 graham cracker sheets at the bottom, breaking them as needed to fit and filling gaps with trimmings. Spread 1 cup of the cheesecake mixture over the crackers. Spoon 1/2 cup of the blueberry sauce on top, then gently dollop another 1 cup cheesecake mixture and spread carefully to keep layers distinct. Add another layer of graham crackers and repeat layers with cheesecake, blueberry sauce, cheesecake, reserving any remaining sauce and cheesecake mixture. Finish with the remaining graham cracker sheets on top.
- Chill the Cake: Cover the pan with plastic wrap and refrigerate the assembled cake for at least 4 hours or up to overnight to allow it to set and the flavors to meld.
- Unmold and Decorate: Remove the plastic wrap from the top of the cake. Place a rectangular platter upside down on top of the loaf pan and invert the pan to release the cake onto the platter. Carefully peel off the plastic wrap.
- Final Frosting and Topping: Use the reserved cheesecake mixture to frost the top and sides of the cake evenly. Finish by spooning the remaining blueberry sauce over the top for an attractive and flavorful finish.
Notes
- For best results, use fresh ripe blueberries to ensure the sauce is flavorful.
- Softened cream cheese at room temperature helps achieve a smooth, creamy cheesecake mixture.
- Make sure to refrigerate the cake for the minimum 4 hours to allow the layers to set properly.
- This icebox cake can be made a day ahead, making it ideal for entertaining.
- Use plastic wrap generously to prevent sticking when unmolding the cake.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: blueberry cheesecake, icebox cake, no bake dessert, layered dessert, creamy cheesecake, blueberry sauce, graham crackers
