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!

Plate with One Piece of  Blueberry Icebox Cake on a White Plate.

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.

Steps for Making a Blueberry Icebox Cake with Graham Cracker, Blueberries, Filling, and Topping.


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.

Plate with Two Pieces of Blueberry Icebox Cake on a White Plate.

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.

Plate with One Piece of Blueberry Icebox Cake on a White Plate with A Bite Being Removed.

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.

Plate with One Piece of Blueberry Icebox Cake on a White Plate With a Bite Removed.

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.

Plate with One Piece of Blueberry Icebox Cake on a White Plate.

Blueberry Icebox Cake

Prep Time 20 minutes
Chilling Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Blueberry Icebox Cake is a graham cracker crust topped with fresh blueberries and a light and fluffy cheesecake.



  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

    1. 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.

  2. Made it last week and it turned out great. Since it’s strawberry season where I am I just made it with fresh strawberry’s and strawberry jello and chocolate Graham cracker crumbs because, well, I like chocolate. I’m sure you could make it with cherry’s as well when they’re in season and maybe even peaches if you can find peach jello.

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