Heavenly Blueberry Cheesecake Icebox Cake


Indulge in the creamy, fruity delight of our Heavenly Blueberry Cheesecake Icebox Cake. This no-bake dessert combines layers of velvety cheesecake filling, luscious blueberry compote, and crisp graham crackers, creating a refreshing treat perfect for warm weather. Easy to assemble and even easier to enjoy, this cake offers a burst of blueberry goodness in every bite, making it an irresistible addition to your dessert repertoire.

Heavenly Blueberry Cheesecake Icebox Cake

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Chilling Time: 4 hours (or overnight)
  • Total Time: 4 hours 30 minutes

Servings and Serving Size

  • Servings: 12
  • Serving Size: 1 slice

Nutritional Information (per serving)

  • Calories: 320
  • Protein: 5g
  • Carbohydrates: 40g
  • Fat: 16g
  • Fiber: 2g
  • Sugar: 25g
  • Sodium: 200mg


  • For the Blueberry Compote:

    • 300g (2 cups) fresh or frozen blueberries
    • 100g (1/2 cup) granulated sugar
    • 1 tbsp lemon juice
    • 1 tsp cornstarch (optional, for thickening)
  • For the Cheesecake Filling:

    • 450g (16 oz) cream cheese, softened
    • 240ml (1 cup) heavy whipping cream
    • 100g (1/2 cup) granulated sugar
    • 1 tsp vanilla extract
    • 1 tbsp lemon zest
  • For the Layers:

    • 300g (20 sheets) graham crackers

Method of Preparation

  1. In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 10 minutes.
  2. For a thicker compote, dissolve the cornstarch in a little water and stir it into the blueberry mixture. Cook for an additional 1-2 minutes until thickened.
  3. Remove from heat and let cool completely.
  4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gradually add the granulated sugar, vanilla extract, and lemon zest to the cream cheese, mixing until well combined.
  7. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  8. In a 9x13-inch baking dish, spread a thin layer of the cheesecake filling to coat the bottom.
  9. Place a layer of graham crackers over the filling, breaking them as needed to fit.
  10. Spread one-third of the remaining cheesecake filling over the graham crackers, followed by a layer of the blueberry compote.
  11. Repeat the layers twice more, ending with a final layer of cheesecake filling on top.
  12. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.
  13. Before serving, spread any remaining blueberry compote on top for added color and flavor.
  14. Slice into squares and serve chilled.

Tips for Culinary Success

  • Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • For a more intense blueberry flavor, add a layer of fresh blueberries between the layers.
  • Make this dessert ahead of time for a convenient, stress-free treat.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of fruit? A: Yes, you can substitute the blueberries with strawberries, raspberries, or mixed berries for a different flavor.

Q: How long does this cake last in the refrigerator? A: This icebox cake can be stored in the refrigerator for up to 4 days. Cover tightly to keep it fresh.

Q: Can I make this dessert gluten-free? A: Yes, simply use gluten-free graham crackers or cookies as a substitute.

Treat yourself to a slice of pure bliss with our Heavenly Blueberry Cheesecake Icebox Cake. This no-bake dessert is perfect for any occasion, offering a delicious blend of creamy cheesecake, sweet blueberries, and crunchy graham crackers. Make it ahead and enjoy a refreshing, decadent treat that will delight your taste buds with every bite!