This no-bake dessert is perfect for summer days when you want a sweet treat without heating up the kitchen. With its refreshing taste and easy preparation, this icebox cake is sure to become a favorite in your dessert rotation.
Exploring the Components
- Crust: The graham cracker crust provides a crunchy base for the cake. You can either use store-bought graham cracker crumbs or crush about 14 sheets of crackers to yield 2 cups (168 grams) of crumbs. Combined with melted butter and a touch of sugar, the crust offers a perfect balance of sweetness and texture.
- Blueberries: Fresh blueberries add a burst of vibrant color and fruity flavor to the cake. While fresh berries are recommended for the best taste and texture, you can also use thawed frozen blueberries if fresh ones are not available.
- Creamy Filling: The creamy cheesecake filling is made with cream cheese, sugar, vanilla extract, and a touch of lemon jello mix for added flavor. The filling is light, fluffy, and perfectly complements the sweet and tangy blueberries.
Preparing the Cake
Making this blueberry icebox cake is a breeze, and the result is a dessert that looks as impressive as it tastes. The graham cracker crust is first prepared and pressed into a baking dish, followed by a layer of fresh blueberries. Meanwhile, the cheesecake filling is whipped up using a stand mixer until light and airy. The filling is then poured over the blueberries and chilled in the refrigerator overnight to set.
Can the Cake Be Made in Advance?
Absolutely! In fact, this dessert is ideal for making ahead of time. Not only does it need to chill for at least 8 hours or overnight to set properly, but it can also be stored in the refrigerator for up to 5 days or frozen for up to a month. Simply wrap the cake tightly in plastic wrap and aluminum foil before freezing, and thaw it in the refrigerator when ready to serve.
With its delightful blend of flavors and textures, this Chilled Blueberry Icebox Cake is sure to impress your family and friends. Whether enjoyed as a refreshing treat on a warm summer day or as a sweet ending to any meal, this no-bake dessert is guaranteed to satisfy your cravings.
Ingredients
Crust
- 2 cups (170 grams) graham cracker crumbs
- 1 tablespoon (12 grams) granulated sugar
- 1/2 cup (1 stick / 115 grams) butter, melted
- 3 cups (450 grams) fresh blueberries
Filling
- 1 block (8 ounces/230 g) cream cheese, room temperature
- 1 cup (200 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 box (3 ounces/85 g) lemon jello mix
- 1/2 cup boiling water, 212°F (100°C)
- 1/2 cup cold water, 55°F (13°C)
- 1 can (12 ounces) evaporated milk, chilled in the freezer
- Whipped topping, for garnish
Instructions
- Chill the bowl of a stand mixer and the whisk attachment in the freezer, along with the can of evaporated milk. Do not skip this step.
Crust
- Spray a 9×13-inch (23×33-centimeter) baking dish with nonstick cooking spray.
- In a medium bowl, mix together graham cracker crumbs and sugar.
- Add melted butter and mix until fully incorporated.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Arrange a single layer of fresh blueberries over the crust. Set aside.
Filling
- In a medium bowl, cream together cream cheese and sugar using a hand mixer until smooth.
- Mix in vanilla extract until well blended (2-3 minutes). Set aside.
- In a separate small bowl, dissolve lemon jello mix in boiling water. Add cold water and chill in the refrigerator until needed, ensuring the gelatin does not set.
- Using a stand mixer fitted with the chilled bowl and whisk attachment, whip the evaporated milk until stiff peaks form (3-4 minutes).
- Gradually add the prepared jello mixture to the whipped evaporated milk and whisk for an additional 30 seconds.
- Add the cream cheese mixture to the bowl and whisk for another 30 seconds until fully combined.
- Pour the filling over the blueberries in the baking dish.
- Chill the cake in the refrigerator overnight to set.
- When ready to serve, garnish the chilled cake with whipped topping.
