Blueberry Vanilla Cheesecake Icebox Cake
A no-bake dessert that combines creamy cheesecake, fresh blueberries, and a buttery graham cracker crust, perfect for warm weather and special occasions.
Ingrédients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups butter, melted
Filling
- 16 ounces cream cheese, softened Allow to sit at room temperature for 30 minutes.
- 1 cups sugar
- 1 teaspoon vanilla extract
- 1.5 cups heavy cream
- 1 tablespoon cornstarch For thickening.
- 1 tablespoon lemon juice
Toppings
- 2 cups blueberries, fresh or frozen Toss with cornstarch and lemon juice before adding.
Instructions
Preparation
- Gather all your ingredients.
- Soften the cream cheese by allowing it to sit at room temperature for about 30 minutes.
Make the Crust
- In a bowl, combine the graham cracker crumbs with the melted butter and stir until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, being careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture in thirds.
Assemble the Cake
- Spread half of the cheesecake filling over the prepared crust.
- In a small bowl, toss the blueberries with cornstarch and lemon juice before spooning them over the cheesecake layer.
- Spread the remaining cheesecake mixture over the blueberries and smooth the top.
Chill and Serve
- Cover the pan and place it in the fridge for several hours or overnight to set.
- Once set, remove the sides of the springform pan and slice to serve.
Notes
Store in the refrigerator, covered tightly, for up to five days. Freezing is an option; wrap individual slices and store in an airtight container. Thaw in refrigerator before serving.