Blueberry Ice Cream Cheesecakes

By Lunds & Byerlys

June 13, 2024

Each of these little cakes looks like a perfectly wrapped gift. The day they came out of the test kitchen, with bows of mint leaf and furls of orange zest ribbon on top, felt like everyone’s birthday. They’re almost too precious to eat! But eat them you must. Because just like the very best present you’ve ever received, they’re unforgettable.


The L&B Blueberry Spread adds a subtle spice and beautiful balance to the vanilla ice cream and cream cheese filling, which is daintily perched on top of a graham cracker crust. (Who doesn’t love a graham cracker crust?). All together, the flavor and consistency is reminiscent of fro-yo. It’s got that better-for-you fresh taste but an undeniable cake-like indulgence that leaves you craving more. The burst of cool mint, the nice bit of citrus and decadent whipped cream add the perfect flavor finale. 


This no-bake recipe is so quick and easy to make; you can take them from kitchen to table in 30 minutes. Do serve them immediately, however, lest these pretty little packages make like birthday candles and melt before the after-dinner coffee is served.

SERVINGS

12

PREP TIME

30 min

COOK TIME

N/A

Ingredients

  • 2
    jars L&B Blueberry Spread, divided
  • 1
    pint vanilla ice cream, softened
  • 8
    ounces cream cheese, room temperature
  • 1
    tablespoon freshly squeezed lemon juice
  • Whipped cream, for garnish
  • Mint leaves, for garnish
  • Orange zest, for garnish

For the crust:

  • 1 ⅓
    cups graham cracker crumbs
  • 5
    tablespoons unsalted butter, melted
  • 3
    tablespoons granulated sugar
  • ¼
    teaspoon vanilla extract
  • Pinch kosher salt

Directions

  1. 1

    Line each cup of a non-stick, standard muffin pan with a 1-inch thick strip of parchment paper, ensuring the parchment hangs up and over the edges.

  2. 2

    To make the filling: In a blender, combine 1 jar L&B Blueberry Spread, ice cream, cream cheese and lemon juice. Blend until smooth.

  3. 3

    Pour ¼ cup of the ice cream filling into each muffin cup. Freeze until firm, 1 to 2 hours.

  4. 4

    To make the crust: In a medium bowl, stir together the graham cracker crumbs, butter, sugar, vanilla and salt until well combined.

  5. 5

    Remove the pan from the freezer. Scoop about 2 tablespoons of the crust mixture into each cup and press it into an even layer, making sure it covers the ice cream and is flush with the top of the pan.

  6. 6

    Freeze until chilled through, 2 to 4 hours and up to overnight.

  7. 7

    To serve: Pop the cakes out of the pan by pulling on the parchment paper. Invert the cakes onto plates so the crust is on the bottom. Top each cake with 1 to 2 teaspoons of L&B Blueberry Spread, some whipped cream, mint leaves and orange zest. Serve immediately.

  8. 8

    Leftover cakes can be stored in an airtight container in the freezer for up to 3 months.

Recipe source: Ingredient

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