Blueberry Cheesecake Icebox Cake is a cool and creamy no-bake dessert that’s perfect for spring and summer potlucks and picnics. I love it just as much as this Blueberry Delight. There’s layer after layer of graham crackers, creamy cheesecake filling, and delightfully juicy blueberries. It’s a wonderfully easy make-ahead dessert for entertaining.

 
Blueberry Cheesecake Icebox Cake can be made in under 20 minutes. The layers of graham crackers get wonderfully soft and make this creamy dessert so easy to serve and eat.
A can of Blueberry Pie Filling makes this recipe a cinch to make. Serve with some fresh blueberries on top for even more blueberry flavor.

 
HOW TO MAKE BLUEBERRY CHEESECAKE ICEBOX CAKE:

Use an electric mixer to whip the heavy cream and granulated sugar until stiff peaks form. In a large bowl, whisk together a small box of instant cheesecake pudding mix and milk. Fold in half of the whipped cream.
Place a layer of graham crackers in the bottom of a 9-inch square baking dish, breaking pieces as necessary to cover the entire bottom.

 

Spread half the pudding mixture on top of the graham crackers.
Top with another layer of graham cracker and half the blueberry mixture. Repeat layers. You’ll finish with a layer of graham crackers and the remaining whipped cream.

 
TIPS FOR MAKING BLUEBERRY ICEBOX CAKE:

When making whipped cream, it’s important that the cream be very cold. It also helps if you stick the bowl...