Blueberry Vanilla Cheesecake Icebox Cake
A delicious and easy no-bake dessert featuring layers of creamy cheesecake and fresh blueberries on a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs
- 0.5 cups Butter, melted
For the cheesecake filling
- 16 ounces Cream cheese, softened
- 1 cups Sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy cream
For the topping
- 2 cups Blueberries, fresh or frozen
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
Instructions
Preparation
- Gather all your ingredients and measure out the graham cracker crumbs and melted butter.
- Soften the cream cheese ahead of time to ensure a smooth mixture.
Assembling the crust
- In a bowl, combine the graham cracker crumbs with melted butter. Mix well until the crumbs are fully coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Making the filling
- In another bowl, beat the softened cream cheese with sugar and vanilla extract using an electric mixer until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
Layering the cake
- Spread half of the cheesecake filling over the prepared crust.
- In a separate bowl, combine the blueberries with cornstarch and lemon juice. Toss gently and distribute over the first layer of cheesecake.
- Top the blueberries with the remaining cheesecake mixture, smoothing it out to create a level top layer.
Chilling
- Cover the cake with plastic wrap and refrigerate for several hours or overnight until set.
Serving
- Once chilled and set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
Best served with whipped cream or vanilla ice cream. Great for summer picnics and gatherings.