Our Blueberry Icebox Cheesecake Recipe Is a Perfect Sweet Treat in the Summer Heat
Whether you’re hosting a gathering during the warmer months or just want something fruity and sweet to finish a meal, this refreshing blueberry icebox cheesecake recipe is truly a slice of heaven. Crusted with buttery graham crackers and swirled with sweet simmered blueberries to create a beautiful purple hued filling, we even topped it with fresh blueberries for a double whammy. So luscious and dreamy, no one will guess this cool, creamy marvel is such a breeze to whip up. If you’ve given it a try, comment below to let us know!
Our graham cracker crust deliciously complements the cheesecake’s creamy fruit filling. And for the best texture, it’s key to pack the crumbs to create a smooth texture. We found that a straight-sided measuring cup is the perfect tool for the job. To do: Spread the crumbs over the bottom of the pan, then press them with the bottom of the cup – its shape lets you pack the mixture right up to the edge of the pan.
Related: Love blueberry cheesecake but only want one serving? This Microwaveable Blueberry Cheesecake is a tasty treat. Or try this easy 2-Ingredient Berry Ice Cream recipe.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 cups blueberries, from 2 (6 oz.) pkgs.
- 1 1/4 cups sugar
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 3 (8 oz.) pkgs. cream cheese, at room temp.
- 2 (1/4 oz.) envs. unflavored gelatin
- 3 cups thawed frozen whipped topping
Instructions
PrintIn pot, combine 1 cup blueberries, 2 Tbs. sugar and 2 Tbs. water; over medium heat, bring to a boil. Cook until blueberries burst, 5 min.; remove from heat. Let cool completely. In food processor, process mixture until smooth. Reserve.
Coat 9”x3” springform pan with cooking spray. In bowl, combine graham cracker crumbs and 2 Tbs. sugar. Add melted butter; stir until combined. Press graham cracker mixture into bottom of pan; chill 20 min. On medium speed, beat cream cheese and remaining 1 cup sugar until smooth, 2 min.; beat in blueberry puree.
In 1 1/2-qt. microwave-safe bowl, stir gelatin into 1/4 cup water; let stand until gelatin is absorbed, 2 min. Microwave in 15-sec. intervals until melted. Stir 1 cup cream cheese mixture into gelatin mixture (microwave in 15-sec. intervals if lumps form). Fold back into remaining cream cheese mixture, then fold in whipped topping. Spread over crust. Cover; chill until firm, 4 hrs. Remove side of pan. Transfer cake to serving plate. Top with remaining 1 cup berries.
Nutrition
- Calories: 410 kcal
- Fat: 28 gram
- Saturated Fat: 17 gram
- Protein: 4 gram
- Carbohydrate: 38 gram
- Fiber: 1 gram
- Cholesterol: 65 mg
- Sugar: 31 gram
- Sodium: 240 mg
