Blueberry Icebox Cake
Blueberry Icebox Cake is a graham cracker crust topped with fresh blueberries and a light and fluffy cheesecake.
Prep Time20 minutes mins
Chilling Time8 hours hrs 30 minutes mins
Total Time8 hours hrs 50 minutes mins
Course: Dessert
Keyword: Blueberry Icebox Cake
Servings: 12
Calories: 335kcal
Author: Amanda Rettke--iambaker.net
Crust
- 2 cups (168 g) graham cracker crumbs
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113g) butter, melted
- 3 cups (444 g) fresh blueberries
Filling
- 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
Crust
Spray a 9x13-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.
Filling
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.
Calories: 335kcal