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Martha Stewart blueberry-cheesecake icebox cake is a creamy no-bake dessert with a jammy blueberry swirl, lemony cream cheese and graham crackers that comes together in 4 hours 55 minutes. Save this easy summer dessert for Fourth of July cookouts, potlucks or birthday parties, because it's make-ahead and no-bake.
Stand the graham cracker sandwiches upright and press them firmly against each other, since the cream cheese mixture is what holds them in place. Skip that and the cake leans, slumps and loses the striped look when you slice it.
Martha stands the graham crackers on their edges, glued together with a lemony cream cheese filling, instead of laying them flat in layers. Cutting across them reveals tall stripes of cracker, cream and blueberry jam, and you only cook the berries for about a minute on the stovetop.
What you need for this recipe
USA Pan 1-pound loaf pan
It gives the cake its tall shape and holds the graham crackers upright while it freezes.
Buy on AmazonCuisinart MultiClad Pro 3-quart saucepan
A small saucepan cooks the blueberries into a jammy mixture in about a minute.
Buy on AmazonKitchenAid 5-speed hand mixer
It beats the cream cheese filling light and whips the cream to soft peaks.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Blueberry-Cheesecake Icebox Cake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings55
minutes1
minute420
kcalWhipped cream cheese filling turns silky and sliceable as the graham crackers soften overnight in the freezer and fridge. Jammy cooked blueberries run through each layer, and fresh berries crown the top.
Ingredients
3 cups fresh blueberries, divided
1 1/3 cups confectioners' sugar, divided
3 tablespoons fresh lemon juice, divided
1 teaspoon cornstarch
1/2 teaspoon kosher salt (we use Diamond Crystal), divided
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
14 whole sheets graham crackers
Directions
- Cook the blueberry mixture: Combine 1 1/4 cups blueberries, 1/3 cup sugar, 1 tablespoon lemon juice, the cornstarch and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat, then mash the berries lightly and stir constantly for 1 minute until thickened, and let it cool completely.
- Beat the cream cheese: Combine the cream cheese, the remaining 1 cup sugar, 2 tablespoons lemon juice, 1/4 teaspoon salt and the vanilla in a large bowl. Beat on medium speed for about 2 minutes until combined and lightened.
- Whip and fold the cream: Whip the heavy cream to soft peaks. Whisk 1/2 cup into the cream cheese mixture, then fold in the rest, which gives you about 5 1/2 cups of filling.
- Line the pan and add layers: Line an 8 1/2-by-4 1/2-inch or 9-by-5-inch loaf pan with plastic wrap in both directions, leaving overhang on all sides. Spread 2 cups of the cream cheese mixture over the bottom and up the sides, then spoon half the blueberry mixture into the bottom.
- Build the cracker sandwiches: Spread 1 whole graham cracker sheet with 1/4 cup of the cream mixture and sandwich it with a second sheet. Stand it lengthwise in the pan, pressing it against one long side so it sits flat. Then spread a third sheet with 1/4 cup cream and set it cream-side against the first sandwich.
- Fill the end: Repeat with 6 half-crackers, which you just break, using about 2 tablespoons of cream mixture for each. This fills the gap at the end of the pan.
- Top and cover: Spread the remaining blueberry mixture over the crackers, then spread the remaining cream mixture evenly to cover the berries and crackers. Lay the last 3 whole graham crackers on top, trimming to fit with a serrated knife, and press gently to flatten, since this becomes the bottom.
- Wrap and freeze: Fold the plastic overhang up and over the crackers. Freeze until firm, at least 4 hours and up to 1 week, then move it to the refrigerator 30 minutes before serving.
- Unmold and serve: Unwrap the cake, set a serving platter over the top and invert it, then lift away the pan and peel off the plastic wrap. Decorate the top with the remaining blueberries and slice with a serrated or chef's knife. Let slices stand at room temperature a few minutes to soften if you like.
Tools for this recipe
- USA Pan 1-pound loaf pan, Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Cake Perfection.
FAQs
How far ahead can I make this icebox cake?
You can freeze it for up to 1 week, which makes it a great make-ahead dessert. Move it to the refrigerator 30 minutes before serving so it softens enough to slice cleanly.
Can I use a different fruit instead of blueberries?
Raspberries or chopped strawberries cook down the same way and work well here. Keep the amounts the same and cook the fruit for about a minute until it thickens, then cool it completely before layering.
Why does an icebox cake have to chill so long?
The time in the freezer and fridge lets the graham crackers soften into a cake-like texture and the flavors meld. If you cut it too early, the crackers stay crisp and the slices fall apart.
What if I don't have a loaf pan?
A loaf pan is what gives the cake its tall, striped shape, so I'd stick with it. A similar-size narrow pan lined with plastic wrap will work, as long as the crackers can stand upright and stay snug against each other.
What's the most common mistake with this cake?
Layering the blueberry mixture before it has cooled completely is the biggest one, because warm jam melts the cream cheese filling and makes it runny. Let it cool fully, and the filling stays thick enough to hold the crackers upright.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: USA Pan 1-pound loaf pan, Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
