Blueberry Icebox Cake is a no-bake dessert with a graham cracker crust topped with fresh blueberries and a light and fluffy cheesecake. Be sure to also check out my other no-bake desserts!
Blueberry Icebox Cake
As soon as I made my Woolworth Icebox Cheesecake, I knew I had to try other flavors. So, I made this with fresh blueberries and also have a Strawberry Icebox Cheesecake. All of them are light and fluffy with a texture that will just melt in your mouth.
There are two parts to the cake–the crust and the cheesecake filling.
Crust: I made a graham cracker crust. You can buy graham crackers crumbs or crush up about 14 sheets of crackers to get 2 cups of crumbs.
Blueberries: Fresh blueberries are the best. However, you could use frozen blueberries that have been thawed.
Water: You will use both boiling water (212°F) and cold water (55°F) for the filling.
Evaporated Milk: Evaporated milk is super-concentrated milk that helps give the dessert filling its creamy texture. It should not be confused with sweetened condensed milk, which has added sugar. They should not be used interchangeably in recipes. Be sure to place the can of evaporated milk in the freezer, along with the bowl and whisk attachment of a stand mixer.
What is an Icebox Cake?
An icebox cake is the ideal summer treat because you never have to turn on the oven. All the work is done in the refrigerator. Generally, an icebox cake is pretty simple with a cookie or wafer crust topped with whipped cream. Or, as in this recipe, add a few of your favorite layers to the cake. I added fresh blueberries and a fluffy cream cheese layer.
And, you don’t need to make room in your freezer for this cake (unless you are storing it, which I will let you know how to below). An icebox actually refers to a non-mechanical refrigerator that was used before electric refrigeration. So, make room in your refrigerator to store the cake.
What if the Evaporated Milk Does Not Form Stiff Peaks?
If you looked at the recipe below, you may notice the first instruction is to chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk. If you are finding that the evaporated milk is not forming peaks, you can place the entire bowl with the contents into the freezer for 15-30 minutes and then re-whip.
You’ll know it is ready to whip again when there are ice crystals on the bowl. Do not leave it longer than 30 minutes. Evaporated milk has a lower fat content compared to whipping cream, so it’s harder to whip. This is why chilling is so important.
Can I Make Blueberry Icebox Cake Ahead of Time?
Yes! This is the perfect dessert to make ahead of time because, for one thing, it needs to chill for at least 8 hours, or overnight. But beyond that, it can last in the refrigerator for up to 5 days or be frozen for up to a month! To freeze, wrap the cake in plastic wrap, followed by a layer of aluminum foil. Label and date; when ready to enjoy, let the cake thaw in the refrigerator.
Blueberry Icebox Cake
- 2 cups (168 g) graham cracker crumbs
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113g) butter, melted
- 3 cups (444 g) fresh blueberries
- 1 block (8 ounces) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla
- 1 box (3 ounces) lemon jello mix
- ½ cup boiling water, 212°F
- ½ cup cold water, 55°F
- 1 can (12 ounces) evaporated milk, chilled in the freezer
- whipped topping, for garnish
- 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.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, add graham crackers and sugar and mix together.
- Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
- Press the crumbs firmly into the bottom of the prepared baking dish.
- Top the crust with a single layer of blueberries. Set aside.
- In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
- In a separate small bowl, add jello mix and boiling water. Mix until sugar dissolves. Add cold water and chill it in the refrigerator while you prepare the rest, but do not let the gelatin set.
- To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix until peaks form (3-4 minutes). Add jello mixture and continue to whisk for 30 more seconds.
- Add cream cheese mixture and whisk for 30 more seconds.
- Pour the mixture into the pan. Place in the refrigerator to chill overnight.
- When ready to serve, top with whipped topping.
Did you make this recipe?
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I attempted to use a hand mixer instead of stand mixer and could not whip the evaporated milk. I made two attempts after freezing the bowl and mixer attachments according to directions. Whipped for 8 minutes and it was liquid.
So sorry that has happened. I don’t recommend using a hand-held mixer, that is why it is stated several times to use a stand-mixer.
Can I substitute Splenda for sugar? Diabetes here!
How long do you leave bowl, whisk, milk in freezer?
Can I not use cool whip instead of evaporated milk ? I don’t have a stand mixer.
You can do that but it is no longer an icebox cake. Might still taste good though. 🙂