It's difficult to express how much I love this recipe. This cake is like a cheesecake, but more delicious... and colder. It's got a cream cheese layer, a blueberry jam layer, a graham cracker layer, it's refined-sugar-free, and you don't have to bake it! 😋😋😋
This is oh-so-delicious, but extremely rich, so be sure to save this for your next get-together with loved ones (especially the littler ones in your life), because you'll want to share this with as many of them as you can. 🥰
6 refined-sugar-free graham cracker sheets (if not available, you can always switch these out for regular grahams!)
Directions
In a saucepan over medium heat, mix blueberries, water, cornstarch, and date syrup together, squashing the blueberries. Mix constantly until the mixture bubbles and has thickened, i.e., 10–15 minutes.
Using a handheld mixer, mix date sugar, lemon juice, cream cheese, lemon zest, and salt in a large bowl. Add the whipping cream and beat until well-combined.
Line a loaf pan with plastic wrap, then place 1 graham cracker sheet in the bottom as the first layer. Spread flat 1 cup of the cheesecake mixture, followed by ½ cup of the blueberry sauce. The seven layers (from top to bottom) should be in the following order: graham cracker sheet, cheesecake mixture, blueberry sauce, cheesecake mixture, graham cracker sheet, cheesecake mixture, blueberry jam.
Refrigerate for three hours or up to overnight and serve immediately. We suggest not keeping the cheesecake in the refrigerator for more than 24 hours if you would like this dessert to maintain its layers’ individuality. After so long, the layers will meld together and while the icebox cake will still taste amazing, it won’t look as pretty.
We hope you enjoy! Please email info@ilovedatelady.com if you have any questions about this recipe. We’d love to help!
