Icebox Cheesecake

I love Icebox Cheesecake. Creamy and delicious, sweet, but not too sweet, it is a perfect dessert in the heat of the summer. I also don’t like to turn the oven on when it is hot and humid outside.

Cheesecake is also a great vehicle for all sorts of flavors. For summer, I like to pair it with fruit flavors. Fresh fruits, like raspberries and blackberries combined with lemon curd add a sweet tartness to this cheesecake. Use your favorite flavor combinations  to make an icebox cheesecake that is uniquely, all your own.

Using simple ingredients like cream cheese, whipping cream, fruit curd and gluten free graham crackers, this cheesecake is a breeze to put together and does not require any baking.

And because there is no baking involved, this is a great recipe to get the kids involved in the kitchen.

Present your cheesecake topped with our berry glaze and fresh berries.

It is possible to enjoy a sweet dessert, in the summer, without ever turning the oven on.

For more delicious gluten free recipes, please visit our recipe page.

Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.

Print Recipe
Icebox Cheesecake
Quick and simple, this creamy dessert is sure to please on even the hottest of days.
Icebox Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 15 minutes
Passive Time 6 hours or overnight
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Passive Time 6 hours or overnight
Servings
servings
Ingredients
Icebox Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a stand mixer or with a hand mixer, blend cream cheese until creamy.
  2. Add heavy whipping cream to cream cheese, mixing on low until incorporated.
  3. Blend on medium low just until the mix is firm. Do not whip.
  4. Gently fold the lemon curd, vanilla and salt into the cheese mixture until fully incorporated.
  5. Lightly spray a 9x5 loaf pan with cooking spray and then completely with plastic wrap, leaving the ends long on all sides.
  6. Pour 4 tablespoons into the bottom of the loaf pan into an even layer.
  7. Place 4 to 6 graham crackers on top of cheese mix, breaking them as needed. Do not overlap crackers.
  8. Gently spoon a third of the remaining mixture over the graham crackers.
  9. Layer 4-6 more graham crackers on top and repeat by spooning another third of the cheese mixture and topping with the last four graham crackers.
  10. Layer remaining third of cheese mixture gently onto the graham crackers and smooth top.
  11. Cover with the ends of the plastic wrap, sealing completely.
  12. Refrigerate for 6 hours or overnight.
  13. To unmold, warm the loaf pan by carefully running warm water on the bottom half.
  14. Peel back top layer of plastic wrap and invert loaf pan onto a serving plate.
  15. After the plastic wrap releases from loaf pan, carefully remove it from the cheesecake. Smooth sides and top if necessary.
  16. Top with our berry glaze and fresh fruit and serve immediately.
Recipe Notes

This Icebox Cheesecake recipe is gluten free and vegetarian.

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