Icebox Cheesecake
Icebox Cheesecake
Quick and simple, this creamy dessert is sure to please on even the hottest of days.
Servings Prep Time
8servings 15minutes
Passive Time
6hours or overnight
Servings Prep Time
8servings 15minutes
Passive Time
6hours or overnight
Ingredients
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 9×5 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.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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