Blueberry icebox cake is a light, refreshing summer dessert. Layers of angel food cake are filled with a sweet cream cheese whipped cream and juicy blueberries for an easy no-bake treat.
When temperatures rise and summer fruit is abundant, a light dessert is ideal. This blueberry icebox cake combines airy angel food cake with a velvety cream cheese whipped topping and a generous layer of blueberry pie filling. It’s rich in flavor but still feels light, and best of all: no oven required.
Make the Cream Cheese Whipped Cream
The cream cheese whipped cream is the centerpiece of this cake. About an hour before starting, remove the cream cheese from the refrigerator to soften. Chill your mixing bowl and beaters to help the heavy cream whip more quickly and hold its structure.
In the chilled bowl, beat the softened cream cheese on medium-high for 2–3 minutes until smooth. With the mixer running on medium-low, slowly pour in 1 cup of cold heavy whipping cream. Once the mixture loosens, increase the speed to medium-high and whip until soft peaks form. Scrape the sides and bottom of the bowl with a spatula as needed to ensure an even texture.
Turn the mixer off, add 1 1/4 cups powdered sugar, and mix on low until combined. Then beat on medium-high for about one more minute, until the topping holds stiff peaks. Refrigerate the cream cheese whipped cream until ready to assemble.
Slice the Angel Food Cake
You can use a homemade angel food cake or a store-bought one to keep this recipe no-bake. Using a serrated knife, carefully slice the angel food cake into three even layers. Take your time to keep the layers level so the cake stacks neatly.
Assemble the Blueberry Cake
Place the bottom layer of cake on a flat surface or a cake board for easier handling. Spread about one-third of the cream cheese whipped cream evenly over the layer, reaching to the edges. Spoon roughly one-third of the blueberry pie filling into the center, spreading slightly but leaving the edges so the next cake layer will adhere.
Set the second cake layer on top and repeat the process with another third of the whipped cream and blueberry filling. Add the final layer of cake and finish with the remaining whipped topping and blueberry pie filling. Smooth the sides lightly if desired for a neat finish.
Chill Until Set
Cover the assembled cake without crushing the topping and refrigerate for at least four hours to allow the layers to firm up and the flavors to meld. A cake container or cake saver with enough headroom works well. Place the cake on a level surface in the fridge so it chills evenly.
Storage
Store leftovers in a covered container in the refrigerator. The icebox cake will keep for up to one week. This dessert does not freeze well because the cream cheese whipped cream can separate and become watery after thawing, so plan to enjoy it chilled.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup cold heavy whipping cream
- 1 1/4 cup powdered sugar
- 1 (8-inch) prepared angel food cake
- 1 (21-ounce) can blueberry pie filling, or about 2 5/8 cups homemade
Instructions
- In a large chilled bowl, beat the softened cream cheese on medium-high for 2–3 minutes until smooth.
- With the mixer on medium-low, slowly add the cold heavy whipping cream. Increase speed and beat until soft peaks form.
- Add the powdered sugar and whip about one more minute until stiff peaks form.
- Carefully slice the angel food cake into three even layers.
- Spread one-third of the whipped topping over the bottom layer, then spoon a portion of the blueberry pie filling over the topping.
- Place the second layer on top and repeat the layers of whipped topping and blueberry filling.
- Top with the final cake layer, then finish with the remaining whipped topping and blueberry filling.
- Cover and refrigerate for at least four hours before serving.
Notes
Leftovers keep in the refrigerator for up to one week. Because the cream cheese whipped cream can separate when frozen, avoid freezing this cake.
