Description
A delicious no-bake blueberry cheesecake icebox cake layered with graham crackers, cream cheese mixture, and blueberry pie filling.
Ingredients
Scale
- 8 sheets graham crackers
- 2 cups whipping cream, measured un whipped
- 10 oz cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cup blueberry pie filling
- 3 cups blueberries, fresh or frozen
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup freshly squeezed lemon juice, or water
Instructions
- 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 8×8 or 9×9 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.
- 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.
Notes
- The pie filling can be made in advance.
- Letting it sit in the fridge for longer than 2 hours will enhance the flavors.
- This dessert is perfect for summer gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg