Blueberry Vanilla Cheesecake Icebox Cake That Everyone Loves
Creamy Blueberry Vanilla Cheesecake Icebox Cake layered with blueberry topping, cheesecake filling, and graham cracker crumbs.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 8 hrs 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box graham crackers divided 3/4 cup butter melted 3 cups blueberries 2 cups granulated sugar divided 2/3 cup water 1/2 cup cornstarch 1 tbsp lemon zest 16 oz cream cheese softened 1 tub Cool Whip thawed
Instructions
1. Crush graham crackers into fine crumbs. Mix crumbs with melted butter. Press half the crumbs into a baking dish. Freeze crust for 30 minutes. Cook blueberries, sugar, water, cornstarch, and lemon zest until thickened. Cool blueberry topping completely. Beat cream cheese and remaining sugar until fluffy. Fold in Cool Whip gently. Spread half the cream cheese mixture over crust. Add cooled blueberry topping. Spread remaining cream cheese layer on top. Sprinkle remaining graham cracker crumbs over the surface. Cover and refrigerate overnight before slicing.
Notes
Freeze crust before layering for cleaner slices. Cool blueberry topping completely before assembling. Store leftovers refrigerated for up to 3 days.