Indulge in the creamy, fruity delight of our Heavenly Blueberry Cheesecake Icebox Cake. This no-bake dessert combines layers of velvety cheesecake filling, luscious blueberry compote, and crisp graham crackers, creating a refreshing treat perfect for warm weather. Easy to assemble and even easier to enjoy, this cake offers a burst of blueberry goodness in every bite, making it an irresistible addition to your dessert repertoire.
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Preparation and Cooking Times
- Preparation Time: 30 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 30 minutes
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 320
- Protein: 5g
- Carbohydrates: 40g
- Fat: 16g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Ingredients
For the Blueberry Compote:
- 300g (2 cups) fresh or frozen blueberries
- 100g (1/2 cup) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
For the Cheesecake Filling:
- 450g (16 oz) cream cheese, softened
- 240ml (1 cup) heavy whipping cream
- 100g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
For the Layers:
- 300g (20 sheets) graham crackers
Method of Preparation
- In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 10 minutes.
- For a thicker compote, dissolve the cornstarch in a little water and stir it into the blueberry mixture. Cook for an additional 1-2 minutes until thickened.
- Remove from heat and let cool completely.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gradually add the granulated sugar, vanilla extract, and lemon zest to the cream cheese, mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- In a 9x13-inch baking dish, spread a thin layer of the cheesecake filling to coat the bottom.
- Place a layer of graham crackers over the filling, breaking them as needed to fit.
- Spread one-third of the remaining cheesecake filling over the graham crackers, followed by a layer of the blueberry compote.
- Repeat the layers twice more, ending with a final layer of cheesecake filling on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.
- Before serving, spread any remaining blueberry compote on top for added color and flavor.
- Slice into squares and serve chilled.
Tips for Culinary Success
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- For a more intense blueberry flavor, add a layer of fresh blueberries between the layers.
- Make this dessert ahead of time for a convenient, stress-free treat.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of fruit? A: Yes, you can substitute the blueberries with strawberries, raspberries, or mixed berries for a different flavor.
Q: How long does this cake last in the refrigerator? A: This icebox cake can be stored in the refrigerator for up to 4 days. Cover tightly to keep it fresh.
Q: Can I make this dessert gluten-free? A: Yes, simply use gluten-free graham crackers or cookies as a substitute.