Blueberry Ice Cream Cheesecakes
Each of these little cakes looks like a perfectly wrapped gift. 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. All together, the flavor and consistency is reminiscent of fro-yo. This no-bake recipe is so quick and easy to make; you can take them from kitchen to table in 30 minutes.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Blueberry Ice Cream Cheesecakes
0
Servings12
Cook Time30 Minutes
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 â…“ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
Pinch kosher salt
Directions
- 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.
- To make the filling: In a blender, combine 1 jar L&B Blueberry Spread, ice cream, cream cheese and lemon juice. Blend until smooth.
- Pour ¼ cup of the ice cream filling into each muffin cup. Freeze until firm, 1 to 2 hours.
- To make the crust: In a medium bowl, stir together the graham cracker crumbs, butter, sugar, vanilla and salt until well combined.
- 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.
- Freeze until chilled through, 2 to 4 hours and up to overnight.
- 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.
- Leftover cakes can be stored in an airtight container in the freezer for up to 3 months.
0 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
L&B Blueberry Spread, 9.5 Ounce
$7.69$0.81/oz
L&B Tahitian Vanilla Ice Cream, 16 Ounce
$7.99$0.50/oz
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Heirloom Navel Oranges, 0.63 Pound
Huge Deal
$1.25 avg/ea was $1.88 avg/ea$1.99/lb
Essential Everyday Graham Cracker Crumbs, 13.5 Ounce
$3.49$0.26/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Directions
- 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.
- To make the filling: In a blender, combine 1 jar L&B Blueberry Spread, ice cream, cream cheese and lemon juice. Blend until smooth.
- Pour ¼ cup of the ice cream filling into each muffin cup. Freeze until firm, 1 to 2 hours.
- To make the crust: In a medium bowl, stir together the graham cracker crumbs, butter, sugar, vanilla and salt until well combined.
- 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.
- Freeze until chilled through, 2 to 4 hours and up to overnight.
- 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.
- Leftover cakes can be stored in an airtight container in the freezer for up to 3 months.