Ingredients
8 ounces full-fat block cream cheese, softened to room temperature
2 cups heavy whipping cream, very cold
1 can (14 ounces) sweetened condensed milk
2 tablespoons granulated sugar (optional, for extra sweetness)
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice (brightens the mixture)
1 teaspoon lemon zest
1.5 cups fresh or frozen blueberries, patted dry if fresh
1/4 cup granulated sugar, adjust to taste
1 tablespoon fresh lemon juice (helps thicken and brighten)
4 to 6 sheets graham crackers, roughly crushed
Instructions
1-Make the Blueberry Compote: Combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a saucepan; cook over medium heat for 7-8 minutes until thickened, then mash lightly and chill completely.
2-Whip Up the Cheesecake Base: Beat softened cream cheese with 2 tablespoons sugar, then mix in sweetened condensed milk, vanilla, lemon juice, and zest; whip heavy cream to stiff peaks and fold into the cream cheese mixture in three additions.
3-Layer, Swirl, and Freeze: In a loaf pan, layer the ice cream base, chilled blueberry compote, and crushed graham crackers three times; gently swirl with a knife, cover, and freeze for at least 6 hours; let sit 5-10 minutes before scooping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use full-fat block cream cheese, not spreadable tub style—the tub kind has extra water and gums that ruin the creamy texture.
❄️ Chill the blueberry compote completely before swirling; warm compote will melt the base and you’ll lose those gorgeous ribbons.
🥣 Do not overwhip the heavy cream—stop at stiff peaks, because grainy overwhipped cream won’t fold in smoothly.
- Prep Time: 20 minutes
- Freeze Time: 6 hours
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Churn, Freezer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3/4 cup
- Calories: 420
- Sugar: 40g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg