No-Bake Blueberry Icebox Cake

Blueberry Cheesecake


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A classic blueberry icebox cake is waiting for you in this recipe. If you want a fresh taste, substitute the frozen blueberries with fresh ones. You can also put this cake in the freezer if you have leftovers that you want to save.

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Chicago, IL

Time needed

30 min preparation

Serving Size / Yield

12-16 servings


  • 19 oz. graham crackers
  • 8 oz. cream cheese, softened
  • 2 packages vanilla instant pudding
  • 2 1/2 C milk
  • 12 oz. whipped cream plus extra for topping
  • 1 1/2 cups fresh blueberries plus extra for topping

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Beat cream cheese and dry pudding with mixer until blended. Add in milk. Stir in whipped cream.

Spread a layer of whipped cream in a baking pan to coat the bottom. Layer 5 graham crackers across the center of the pan, then 2 more.

Spread a layer of pudding mixture over grahams and top with a layer of blueberries.
Place graham crackers, then pudding mixture and then blueberries again. Repeat once more.

Refrigerate overnight until the graham crackers are soft.

Spread extra whipped cream and blueberries all over cake.

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