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Blueberry Cheesecake Icebox Cake Recipe

When the sun beats down and the air feels heavy with heat, the last thing on anyone's mind is cranking up the oven and resigning themselves to a stuffy kitchen. Hot days call for desserts that are as refreshing as they are delicious, and nothing fits the bill quite like a luscious blueberry cheesecake icebox cake!


This dessert is the epitome of simplicity, requiring just a handful of ingredients and a bit of patience as it chills to perfection in the fridge.


Now, let’s talk about those layers. Forget the fuss of baking—this icebox cake relies on a trifecta of heavenly flavors: blueberry jam, whipped cream cheese, and the trusty graham cracker. Each layer is meticulously crafted to create a symphony of taste and texture that will have your taste buds singing.


Assembling this dessert is a breeze, although it does demand a gentle touch and a dollop of patience. Armed with a small offset spatula, you’ll expertly spread the cream cheese filling and homemade blueberry jam into divine layers, ensuring each bite is a harmonious blend of sweet and tangy. Then, into the refrigerator it goes, where magic ensues over the course of a few hours.


When it’s time to serve, be prepared to wow your guests with this effortless yet elegant treat. But remember, patience is key—allowing the cake to chill for at least four hours ensures the layers meld together just right.


Recipe from Delish

Yields: 10 servings

Prep Time: 10 mins

Total Time: 5 hours


INGREDIENTS

  • 1 lb. Fresh blueberries

  • 1/4 c. cold water

  • 3 tsp. cornstarch

  • 3/4 c. confectioners’ sugar, divided

  • 1 tsp. fresh lemon juice

  • 12 oz. cream cheese, softened

  • 2 tsp. finely grated lemon zest

  • 1/8 tsp. kosher salt

  • 2 1/2 c. heavy whipping cream

  • 9 graham cracker sheets


DIRECTIONS

  1. In a medium pot over medium-high heat, cook blueberries, water, cornstarch, and 1/4 c. confectioners’ sugar, mashing down on blueberries, until bubbling and thickened and berries are mostly broken down, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool.

  2. Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, 1 to 2 minutes. Add cream and continue to beat on high speed until mixture is light and fluffy and stiff peaks form, 2 to 3 minutes more.

  3. Line an 8 1/2" x 4 1/2"loaf pan with plastic wrap, leaving an overhang on all sides. Line bottom of pan with 3 sheets of graham crackers, breaking ends as needed to fit and using trimmings to fill pan. Spread 1 cup cheesecake mixture on top. Top with 1/2 cup blueberry sauce, then carefully dollop with another 1 cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to avoid the layers merging. Add another layer of graham crackers, then repeat layers of cheesecake, blueberry sauce, and cheesecake; reserve any remaining sauce and cheesecake (cover and refrigerate until ready to use). Top with remaining graham cracker sheets.

  4. Cover pan with plastic wrap and refrigerate at least 4 hours or up to overnight.

  5. Remove top layer of plastic wrap from top of cake. Place a rectangular platter upside down on top of pan, then invert pan. Remove pan and peel off plastic wrap.

  6. Frost top and sides of cake with reserved cheesecake mixture. Top with reserved blueberry sauce.

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