Blueberry Cheesecake Ice Cream Cake (No-Bake Recipe for 6-Inch Tin)

When you crave cheesecake in the summer, have you ever thought of enjoying it frozen—like I do? Yes, the scorching heat becomes bearable (and even delightful) when a chilled scoop of ice cream melts in your mouth. And if that scoop comes in the form of your favorite cheesecake, then summer truly starts to feel like heaven!

Back in the day, when most people only knew about classic baked cheesecake, it was hard to imagine something like cheesecake ice cream cake. But now, in the internet era, creative ideas from around the world are right at our fingertips. In my opinion, cheesecake has evolved into one of the most creative and flexible desserts out there. With thousands of flavor variations, a rich history, and countless regional styles, it has truly earned its place as one of the most beloved desserts globally.

So here’s the sweet fusion you didn’t know you needed on a hot summer day: Blueberry Cheesecake Ice Cream Cake. It’s the perfect way to stay cool while still satisfying your cheesecake cravings.

With my easy, step-by-step recipe, you’ll breeze through making this no-bake dessert—whether you’re hosting a summer get-together or just need something indulgent waiting in your freezer.

Related: Types of Cheesecake Around the World: 15 Global Cheesecake Styles You Need to Try

Why You’ll Love This Blueberry Cheesecake Ice Cream Cake

No oven required – Stay cool while making it.
Perfectly layered – Graham crackers, tangy blueberry jam, and creamy cheesecake.
Make ahead – Freeze it the night before, slice when you’re ready.
Looks fancy, made easy – Minimal effort, maximum “wow” when sliced.
Easy to customise: Try raspberries, strawberries, mango, or whatever fruit’s in season!

Ingredients (for a 6-inch round cake tin)

For the Blueberry Jam:

225g fresh or frozen blueberries
2 tablespoons cold water
1½ teaspoons cornstarch
3 tablespoons powdered sugar
½ teaspoon lemon juice

For the Cheesecake Ice Cream Layer:

6 oz (170g) cream cheese, softened
1¼ cups cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon lemon zest (optional but brightens it!)
Pinch of salt
1 teaspoon vanilla extract (optional)

For the Base & Layers:

4 to 5 Graham cracker sheets (or digestive biscuits, crushed to fit)

How to Make Blueberry Cheesecake Ice Cream Cake

Step 1: Make the Blueberry Jam

In a saucepan, combine the blueberries, water, cornstarch, and sugar.
Cook over medium heat, mashing some of the berries with a spoon, until it’s thick and bubbly (about 6–8 minutes).
Turn off the heat, swirl in lemon juice, and let it chill completely.

This will be your fruity swirl—tart, sweet, and so good!

Step 2: Make the Cheesecake Ice Cream

Take a mixing bowl and beat the fresh cream cheese, powdered sugar, lemon zest, salt, and vanilla until soft.
In another bowl, whip the heavy cream until soft peaks form.
Fold the entire whipped cream into the softened cream cheese mixture and gently combine both until well mixed.

Related: Which Cream Cheese is Best for Cheesecake in India?

Step 3: Assemble the Blueberry Cheesecake Ice Cream Cake

Line a 6-inch round cake tin with parchment paper or plastic wrap (leave overhang to lift later).
Add a layer of graham crackers at the bottom (trim as needed).
Spread a layer of the cheesecake ice cream mixture on top.
Scoop over some cooled blueberry jam and spread gently.
Repeat layers: crackers → cheesecake → blueberry jam → cheesecake.
Lastly, add a layer of graham crackers on top or leave it soft.

Tip: Use an offset spatula or the back of a spoon to spread evenly and keep layers neat.

Step 4: Freeze

Cover the cake and freeze it for at least 6 hours, or overnight for best results.

Step 5: Serve & Enjoy!

Let the cake rest at room temperature for 5–10 minutes before slicing.
Decorate with any leftover cream, blueberry jam, or extra berries on top.
Slice and serve chilled!

Storage Notes

Keeps well in the freezer for up to 5 days.
For the best texture, eat within 2–3 days.

Final Thoughts

I hope all the cheesecake lovers—and ice cream fans too—give this Blueberry Cheesecake Ice Cream Cake a try! If you do, don’t forget to leave a comment below or tag your creation on Instagram @sweetsdiary—we’d love to see your masterpiece!

For more delicious fusion cheesecake recipes, visit sweetsdiary and keep exploring the sweet side of life.