Blueberry-Cheesecake Icebox Cake

blueberry-cheesecake icebox cake
Photo: Christopher Testani
Prep Time:
55 mins
Total Time:
4 hrs 55 mins
8 to 10 Serves

It looks spectacular but our blueberry-cheesecake icebox cake is a no-bake dessert that's easy to make. There's just a little bit of mixing and assembly required before you chill this make-ahead wonder—and you can make it as much as a week ahead. The secret to it's dramatic look is that the lemony cream-cheese mixture holds graham crackers vertically. Right before serving, crown it with fresh berries.


  • 3 cups fresh blueberries, divided

  • 1 ⅓ cups confectioners' sugar, divided

  • 3 tablespoons fresh lemon juice, divided

  • 1 teaspoon cornstarch

  • ½ teaspoon kosher salt (we use Diamond Crystal), divided

  • 8 ounces cream cheese, room temperature

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups heavy cream

  • 14 whole sheets graham crackers


  1. 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.)

  2. 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 to soft peaks. Whisk 1/2 cup into cream-cheese mixture, then fold in remainder (you should have about 5 1/2 cups).

  3. 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.

  4. 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."

  5. 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.)

  6. 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 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.

  7. 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.

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