Description
A simple, no-bake dessert featuring layers of graham crackers, creamy cheesecake filling, and fresh blueberries.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 (14.3 ounce) can sweetened condensed milk
- 1/2 cup lemon juice, fresh squeezed
- 1 1/2 cups fresh blueberries
- 1 (14 ounce) package graham crackers
Instructions
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Whisk in the sweetened condensed milk and lemon juice until just combined. This is your cheesecake filling.
- Line an 8×8 inch pan with plastic wrap, leaving an overhang.
- Arrange a single layer of graham crackers on the bottom of the pan.
- Spread half of the cheesecake filling over the crackers.
- Sprinkle half of the fresh blueberries over the filling.
- Add another layer of graham crackers.
- Spread the remaining filling over the crackers.
- Top with the remaining blueberries.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Before serving, lift the cake out using the plastic wrap overhang and slice.
Notes
- You can substitute vanilla wafers for graham crackers if you prefer a different base flavor.
- If you do not have fresh blueberries, frozen blueberries, thawed and drained, work as a substitute.
- For easier slicing, run a knife under hot water and wipe dry between cuts.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
- Cholesterol: 55
Keywords: blueberry, cheesecake, icebox cake, no bake, graham cracker, dessert