Blueberry Cheesecake Icebox Cake

This blueberry cheesecake icebox cake is a chilled, no-bake dessert with a graham cracker crust, creamy cream cheese filling, and a fresh blueberry topping. It’s made to be served cold and slices clean after an overnight chill.

Course Dessert

Cuisine American

Keyword Blueberry Cheesecake Icebox Cake, blueberry graham cracker dessert, cream cheese icebox cake, no-bake blueberry dessert

Prep Time 30

Chilling 8

Total Time 8 30

Servings to 20 large or small slices

Calories 357kcal

Author Cathy Pollak

Equipment

baking dish 9x13 To assemble and chill the entire cake.
mixing bowls For the crust, filling and topping.
hand mixer or stand mixer. To beat the cream cheese and sugar until smooth.
rubber spatula For gently folding in the Cool Whip and spreading layers evenly.
measuring cups and spoons Ingredient accuracy and pressing down the crust.
Saucepan To cook down the blueberry filling.
food proceesor or rolling pin. To pulverize the graham crackers for the crust.

Ingredients

1 (14 oz.) box graham crackers divided
3/4 cup butter melted
cooking spray
3 cups blueberries
2 cups granulated sugar divided
2/3 cup water
1/2 cup cornstarch
1 tbsp. lemon zest
16 oz. full-fat cream cheese softened
1 (8 oz.) tub Cool Whip thawed

Instructions

In a food processor or a zipped-top bag with a rolling pin, crush the graham crackers into fine crumbs. You may need to do this in batches.
1 (14 oz.) box graham crackers
In a large bowl, combine the graham cracker crumbs with the melted butter and stir until evenly combined.
3/4 cup butter
Spray a 9x13-inch baking dish with nonstick spray. Press half of the graham cracker mixture firmly into the bottom of the dish to form the crust, using the bottom of a measuring cup to pack it down tightly.
cooking spray
Place the dish in the freezer for at least 30 minutes to firm up the crust.
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of the sugar, water, cornstarch, and lemon zest. Cook, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
3 cups blueberries, 2 cups granulated sugar, 2/3 cup water, 1/2 cup cornstarch, 1 tbsp. lemon zest
In a large mixing bowl, beat together the softened cream cheese and the remaining 1 1/2 cups sugar until smooth and fluffy.
16 oz. full-fat cream cheese
Use a rubber spatula to gently fold in the thawed Cool Whip until fully incorporated.
1 (8 oz.) tub Cool Whip
Once the crust is firm, spread half of the cream cheese mixture evenly over the crust.
Spoon the cooled blueberry mixture over the cream cheese layer and spread it gently to cover.
Top with the remaining cream cheese mixture and smooth it out evenly.
Sprinkle the remaining graham cracker mixture over the top and press it lightly into the cream cheese layer.
Cover and refrigerate overnight to fully set. Slice into squares and serve cold.

Notes

Don’t skip freezing the crust — it sets firm and holds everything together without baking.
Make sure the blueberry topping is fully cooled before layering it over the cream cheese filling.
This dessert needs to chill overnight to slice clean and hold its shape.
Leftovers keep well in the fridge for up to 3 days.

For the best results when making this blueberry cheesecake icebox cake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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