Blueberry Icebox Cake Recipe

Blueberry-cheesecake Icebox Cake — Credit: Christopher Testani

Prep Time:

55 mins

Total Time:

4 hrs 55 mins

Servings:

8 to 10

It looks spectacular and tastes divine, and even better, our blueberry-cheesecake icebox cake is easy to make. Just a little mixing and assembly is required before you chill this make-ahead wonder—and you can make it as far as a week ahead. The only cooking needed is a quick turn on the stovetop to make the blueberry mixture. The secret to its dramatic look is how it’s put together: the lemony cream-cheese mixture holds the graham crackers vertically. Right before serving, crown it with fresh berries to take it over the top.

Directions

Make blueberry mixture and cook until thickened:

Combine 1 1/4 cups blueberries, 1/3 cup sugar, 1 tablespoon lemon juice, cornstarch, and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat, then cook, mashing berries lightly and stirring constantly, until thickened, 1 minute. Remove from heat and let cool completely. (You should have a scant 1 cup.)
Mix cream cheese with remaining sugar, lemon, salt, and vanilla:

In a large bowl, combine cream cheese, remaining 1 cup sugar, 2 tablespoons lemon juice, 1/4 teaspoon salt, and vanilla. Beat on medium speed until combined and lightened, about 2 minutes.
Whip cream and whisk 1/2 cup into cream cheese mixture; fold in remaining cream:

Whip cream to soft peaks. Whisk 1/2 cup into cream-cheese mixture, then fold in remainder (you should have about 5 1/2 cups).
Prep loaf pan and spread cream cheese mixture, then bluebery mixture:

Line an 8 1/2-by-4 1/2-inch (or 9-by-5-inch) loaf pan in both directions with plastic wrap, leaving overhang on all sides. Spread 2 cups cream-cheese mixture in an even layer over bottom and up sides of pan. Spoon half of blueberry mixture into bottom of pan.
Assemble graham cracker "sandwiches":

Spread 1 whole graham cracker sheet with 1/4 cup cream mixture; sandwich with another whole graham cracker. Place lengthwise into pan, pressing gently against one long side to create a flat surface. Spread a third sheet with 1/4 cup cream mixture and place in pan, cream-side facing first "sandwich."
Make half cracker-sandwiches and fill end of pan:

Repeat with 6 half-crackers (just break them) and more cream-cheese mixture (about 2 tablespoons for each) to fill in gap at end of pan.

If they seem to be sticking out at the top, press lightly to snuggle them into the cream on the bottom.
Spread rest of blueberry mixture; cover with remaining cream mixture and top with 3 graham crackers:

Spread remaining blueberry mixture on top of crackers. Spread evenly with remaining cream mixture to cover blueberries and crackers. Lay remaining 3 whole graham crackers over cream to cover (trim to fit with a serrated knife). Press gently to flatten (this will be the bottom).
Wrap and freeze:

Wrap plastic overhangs up and over crackers; freeze until firm, at least 4 hours and up to 1 week. Transfer to refrigerator 30 minutes before serving.
Unwrap, remove from pan, decorate, and serve:

Unwrap cake. Place a serving platter over top and invert onto it. Lift away pan and remove plastic wrap. Decorate top with remaining blueberries. Use a serrated or chef's knife to cut cake into slices (dip in hot water and wipe dry between each slice). Let slices stand at room temperature a few minutes to soften, if desired.

Blueberry-Cheesecake Icebox Cake

Directions

Make blueberry mixture and cook until thickened:

Mix cream cheese with remaining sugar, lemon, salt, and vanilla:

Whip cream and whisk 1/2 cup into cream cheese mixture; fold in remaining cream:

Prep loaf pan and spread cream cheese mixture, then bluebery mixture:

Assemble graham cracker "sandwiches":

Make half cracker-sandwiches and fill end of pan:

Spread rest of blueberry mixture; cover with remaining cream mixture and top with 3 graham crackers:

Wrap and freeze:

Unwrap, remove from pan, decorate, and serve:

5 More Icebox and No-Bake Cheesecake Recipes to Try

Related Articles