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A slice of pie with blueberry sauce and whipped topping next to a bowl of fresh blueberries.
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Blueberry Icebox Pie

A cool and creamy dessert with a lemony cheesecake filling in a graham cracker crust, topped with a sweet, homemade blueberry sauce.
Prep Time20 minutes
3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, icebox, pie
Servings: 10 people
Calories: 434kcal
Author: Sara

Ingredients

For the Filling

  • 16 ounces cream cheese softened
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • ⅛ cup lemon juice
  • Zest from 1 lemon
  • 2 tablespoons sugar
  • 2 cups whipped topping
  • 1 store-bought graham cracker pie crust

For the Topping

  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Instructions

  • In a large mixing bowl, beat cream cheese and sweetened condensed milk well until combined.
  • Add vanilla, lemon juice, lemon extract, and sugar. Beat again until consistent.
  • Gently fold in whipped topping just until combined.
  • Spoon mixture into your graham cracker crust and place in the freezer for at least 3 hours.
  • To prepare the filling, place blueberries, sugar, and lemon juice in a medium saucepan.
  • Bring mixture to a simmer over medium heat, stirring often, for about 5-7 minutes.
  • Be sure to crush blueberries as they cook.
  • When blueberry juices have been released and the mixture turns a deep purple, remove pan from heat and allow to cool.
  • When ready to serve, spoon blueberry mixture over the pie. Slice and enjoy!

Notes

  • Chill for at least 3 hours: Be sure to let your icebox pie sit in the fridge for at least 3 hours for the best texture and flavor! The longer it chills, the more time the graham cracker crust has to absorb the moisture from the filling, resulting in a softer bite and an easier slice.
  • Avoid overmixing: Mix your filling just until it’s smooth and combined to avoid it from becoming separated or too soft while chilling.
  • Cool the topping completely: Make sure the blueberry topping is fully cooled before adding it to the pie to prevent melting the filling.
  • Use room temperature cream cheese: This ensures a smooth, lump-free filling that blends easily with the other ingredients.
  • Slice with a warm knife: Dip a sharp knife into warm water and wipe it clean between cuts for neat, clean slices.
  • Freeze for firmer texture: If you prefer a more frozen, cheesecake-like texture, keep the pie in the freezer longer and let it sit at room temperature for 10–15 minutes before serving.
  • Garnish just before serving: Add any fresh fruit or delicate toppings right before serving to keep them looking and tasting fresh.

Nutrition

Calories: 434kcal | Carbohydrates: 46g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 284mg | Potassium: 257mg | Fiber: 1g | Sugar: 36g | Vitamin A: 735IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg