Blueberry Cheesecake Icebox Cake

Blueberry Cheesecake Icebox Cake is a cool and creamy no-bake dessert that's perfect for spring and summer potlucks and picnics. There's layer after layer of graham crackers, creamy cheesecake filling, and delightfully juicy blueberries. It's a wonderfully easy make-ahead dessert for entertaining.

Prep Time20

Total Time20

Course: Dessert

Cuisine: Southern

Keyword: no-bake, summer

Servings:

Equipment

Ingredients

2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 (3.4-ounce) box instant cheesecake pudding mix
2/3 cup milk
25 graham cracker sheets
1 (21-ounce) can blueberry pie filling and topping
fresh blueberries and lemon slices for serving

Instructions

Using an electric mixer with a whisk attachment, beat heavy cream and sugar until stiff peaks form. Beat in vanilla. Set aside.
In a large bowl, whisk together pudding mix and milk. Fold in half of whipped cream.
Layer graham crackers side by side in a 9-inch square pan, breaking pieces as necessary to make them fit in a single layer. You should use 5 graham crackers per layer.
Spread half the pudding mixture on top.
Top with another layer of graham crackers.
Spread half the blueberry filling on top of the graham crackers. Do a third layer of graham crackers.
Repeat with another layer of pudding mixture and graham crackers and then another layer of blueberry filling and graham crackers.
Spread remaining whipped cream on top. Refrigerate for 4 hours before serving.

Notes

I use Duncan hines More Fruit Blueberry and Pie Filling and Topping

Nutrition