Blueberry Cheesecake Icebox Cake🫐

Ingredients:

1 lb. fresh blueberries

1/4 cup cold water

3 tsp. cornstarch

3/4 cup confectioners’ sugar, divided

1 tsp. fresh lemon juice

12 oz. cream cheese, softened

2 tsp. finely grated lemon zest

1/8 tsp. kosher salt

2 -1/2 cups heavy whipping cream

9 graham cracker sheets

Detailed Steps:

In a medium pot over medium-high heat, cook blueberries, water, cornstarch, and 1/4 c. confectioners’ sugar, mashing down on blueberries, until bubbling and thickened and berries are mostly broken down, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool.

Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, 1 to 2 minutes. Add cream and continue to beat on high speed until mixture is light and fluffy and stiff peaks form, 2 to 3 minutes more.

Line an 8 1/2" x 4 1/2" loaf pan with plastic wrap, leaving an overhang on all sides. Line bottom of pan with 3 sheets of graham crackers, breaking ends as needed to fit and using trimmings to fill pan. Spread 1 cup cheesecake mixture on top. Top with 1/2 cup blueberry sauce, then carefully dollop with another 1 cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to avoid the layers merging. Add another layer of graham crackers, then repeat layers of cheesecake, blueberry sauce, and cheesecake; reserve any remaining sauce and cheesecake (cover and refrigerate until ready to use). Top with remaining graham cracker sheets.

Cover pan with plastic wrap and refrigerate at least 4 hours or up to overnight.

Prep Time: 10 mins.

Total Time: 5 hrs.