Blueberry Ice Cream Cheesecake

Why You’ll Love This Recipe

• No baking required: Perfect for hot days when you want to avoid the oven.
• Refreshing and fruity: Combines the rich creaminess of cheesecake with the bright, sweet taste of blueberries.
• Impressive presentation: Layers of vibrant colors and textures make this dessert a visual masterpiece.
• Make-ahead convenience: Assemble it in advance and simply add the topping before serving.
• Customizable: Swap the blueberry ice cream with other flavors for endless variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Unsalted butter, melted
• Granulated sugar

For the Cheesecake Layer:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Heavy whipping cream

For the Blueberry Ice Cream Layer:

• Blueberry ice cream, slightly softened
• Fresh blueberries

For the Topping:

• Fresh blueberries
• Blueberry jam or preserves
• Whipped cream (optional)

Directions

1. Prepare the Crust:
   • Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate to set.
2. Make the Cheesecake Layer:
   • Beat the softened cream cheese in a large bowl until creamy. Gradually mix in powdered sugar and vanilla extract.
   • In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Assemble the Blueberry Ice Cream Layer:
   • Spread half of the cheesecake mixture over the crust and smooth the top. Freeze for 20 minutes.
   • Spread the softened blueberry ice cream over the set cheesecake layer, adding fresh blueberries throughout. Smooth evenly and freeze for 1-2 hours.
4. Add the Final Cheesecake Layer:
   • Spread the remaining cheesecake mixture over the ice cream layer and smooth the surface. Freeze for 2-3 hours until fully set.
5. Prepare the Topping:
   • Heat blueberry jam and fresh blueberries in a small saucepan over low heat for 2-3 minutes to create a syrupy topping. Let it cool.
6. Serve:
   • Remove the cheesecake from the springform pan. Drizzle the blueberry topping over the cheesecake and garnish with whipped cream if desired.
   • Slice and serve immediately for the perfect frozen texture.

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Freezing Time: 5-6 hours

Variations

• Flavor Twist: Replace blueberry ice cream with strawberry or raspberry ice cream.
• Graham Cracker Swap: Use crushed Oreos or shortbread cookies for the crust.
• Dairy-Free Option: Substitute with dairy-free cream cheese and ice cream.
• Nutty Addition: Add a layer of crushed nuts between the cheesecake and ice cream layers.

Storage/Reheating

• Storage: Keep the cheesecake covered in the freezer for up to 5 days.
• Serving: Allow the cheesecake to sit at room temperature for 5-10 minutes before slicing.
• Reheating: Not applicable—this dessert is meant to be enjoyed frozen.

FAQs

1. Can I use store-bought blueberry topping instead of making my own?

Yes, a ready-made blueberry topping works just as well.

2. What if I don’t have a springform pan?

You can use a deep pie dish, but slicing may be more challenging.

3. Can I make this ahead of time?

Absolutely! This dessert can be made 1-2 days in advance.

4. Can I substitute the blueberries with another fruit?

Yes, strawberries, raspberries, or blackberries are excellent alternatives.

5. What’s the best way to soften ice cream for layering?

Let the ice cream sit at room temperature for about 10 minutes before spreading.

6. How do I prevent the crust from crumbling when serving?

Press the crust mixture firmly and refrigerate it while preparing the layers.

7. Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used but may release more liquid. Thaw and pat them dry first.

8. Can I add gelatin to the cheesecake layer for extra firmness?

Yes, dissolve unflavored gelatin in warm water and mix it into the cream cheese layer.

9. What if the layers don’t freeze evenly?

Ensure each layer is fully set before adding the next to maintain structure.

10. How do I store leftovers?

Cover tightly with plastic wrap or foil and keep in the freezer for up to 5 days.

Conclusion

This Blueberry Ice Cream Cheesecake is a dreamy, no-bake dessert that’s perfect for any occasion. Its vibrant layers and refreshing flavors make it a crowd-pleaser that’s as beautiful as it is tasty. Whether you’re hosting a summer party or simply treating yourself, this frozen delight is sure to impress.