Blueberry Cheesecake Icebox Cake is an easy, no-bake, cold and creamy dessert perfect for warm weather. It layers graham crackers, a fluffy no-bake cheesecake filling, and juicy blueberries. It takes under 15 minutes to assemble and uses just a few simple ingredients. 
If you want a fuss-free summer dessert, this blueberry cheesecake icebox cake is a great choice. The filling is a light, no-bake cheesecake blended with whipped cream so every bite is creamy and airy, and the blueberry layers add bright fruity flavor.
It’s always a hit at summer gatherings and BBQs because it’s delicious and so simple to prepare.
How to Make an Icebox Cake
Icebox cakes are no-bake desserts that require minimal skill—mostly assembly. You layer crackers and a creamy filling, often adding fruit or preserves between the layers, then chill until the crackers soften and the dessert sets.
For this version, the filling is a simple no-bake cheesecake mixture that becomes extra light by folding in whipped cream.
To assemble: spread about 2 tablespoons of the cream cheese mixture on the bottom of an 8×8 or 9×9 pan to act as glue. Arrange a layer of graham crackers, spread roughly half of the cheesecake filling over them, and top with about 1/2 cup to 3/4 cup of blueberry pie filling. Repeat with another layer of crackers, the remaining cheesecake filling, and the remaining blueberry filling. Chill until set.
You can use canned blueberry pie filling or make a quick homemade version (recipe included below). Feel free to substitute other fruit fillings—strawberry or cherry both work well if you prefer a different flavor.
I recommend enjoying the icebox cake the same day you make it; the graham crackers soften as they sit and may become too soft if stored overnight. Making it the morning or afternoon of serving is ideal.
You can double this recipe and use a 9×13 pan to serve a larger crowd (about 18–22 slices). If you prefer whipped topping instead of whipped cream, it will work—measure 2 cups thawed whipped topping—but whipped cream gives a slightly better flavor and texture.
This blueberry cheesecake icebox cake is creamy, simple to make, and a reliable crowd-pleaser.
- No-Bake Cheesecake variations work well with this method.
- Try other fruit fillings for seasonal variations.
Blueberry Cheesecake Icebox Cake
An easy, no-bake, cold and creamy dessert with layers of graham crackers, fluffy no-bake cheesecake filling, and blueberry pie filling.
Prep: 20 mins | Cook: 2 hrs (for filling) | Chill: 2 hrs | Total: 2 hrs 20 mins | Servings: 9 slices
Ingredients
Blueberry Cheesecake Icebox Cake
- 8 sheets graham crackers
- 2 cups whipping cream (unwhipped, to be whipped)
- 10 oz cream cheese (full-fat, brick-style), softened
- 3/4 cup powdered sugar
- 1 1/2 cups blueberry pie filling
Blueberry Pie Filling (optional homemade)
- 3 cups blueberries (fresh or frozen)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 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 the cream cheese and powdered sugar until smooth.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread 2 tablespoons of the cream cheese mixture on the bottom of an 8×8 or 9×9 inch pan to hold the crackers in place.
- Arrange a layer of graham crackers on the bottom of the pan; trim to fit if needed.
- Spread about half of the cream cheese mixture (about 1 1/2 cups) over the crackers.
- Spoon 3/4 cup of blueberry pie filling over the cheesecake layer and spread gently.
- Add another layer of graham crackers, then spread the remaining cheesecake mixture and the remaining 3/4 cup of pie filling.
- Chill in the refrigerator for at least 2 hours to set. Optionally top with extra whipped cream and fresh berries before serving.
Blueberry Pie Filling
- In a small bowl, dissolve the cornstarch in the lemon juice.
- Add the blueberries, sugar, and cornstarch mixture to a medium saucepan over medium-low heat.
- Gently stir as the mixture comes to a simmer and the blueberries soften.
- Cook 5–10 minutes until the mixture begins to thicken; it will thicken more as it cools.
- Remove from heat and allow to cool before using in the cake.
Notes
- Use full-fat, brick-style cream cheese for best texture and flavor.
- This dessert is best enjoyed the same day it’s made. Store leftovers in the refrigerator.