Blueberry Cheesecake Icebox Cake

Blueberry Cheesecake Icebox Cake is an easy, no bake, cold & creamy dessert that's perfect for warm weather. It has layers of graham crackers, creamy no bake cheesecake, and juicy berries.

Blueberry Cheesecake Icebox Cake

Ingredients
Blueberry Cheesecake Icebox Cake
  1. 8 sheets graham crackers
  2. 2 cups whipping cream , measured un whipped
  3. 10 oz cream cheese*
  4. 3/4 cup powdered sugar
  5. 1 1/2 cup blueberry pie filling

Blueberry Pie Filling
  1. 3 cups blueberries , fresh or frozen
  2. 2/3 cup sugar
  3. 2 tablespoons cornstarch
  4. 1/4 cup freshly squeezed lemon juice , or water

Instructions
Blueberry Cheesecake Icebox Cake
  • Beat the whipping cream until stiff peaks form.
  • In a separate bowl beat together the cream cheese and powdered sugar until smooth.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8x8 or 9x9 inch square pan.
  • Arrange a layer of graham crackers onto the bottom of the pan. You may need to trim them slightly.
  • Spread about 1/2 of the cream cheese mixture over top (about 1 1/2 cups).
  • Spoon 3/4 cup of blueberry pie filling over top and spread into a layer (I usually dollop about 9 spoonfuls, then spread thin).
  • Add a layer of graham crackers over top. Then repeat the process with the rest of the cheesecake mixture, followed by another 3/4 cup of pie filling.
  • Place in the fridge to set for at least 2 hours. When ready to serve, optionally top with more whipped cream and berries.