Description
This Berry Icebox Cake is a delightful no-bake dessert featuring layers of creamy whipped filling, ripe berries, and graham crackers. Perfect for gatherings or a sweet treat at home, it’s easy to make and deliciously refreshing!
Ingredients
Scale
- 1 8-ounce block cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 18 graham cracker sheets, 2 whole sleeves
- 1 pound strawberries, sliced
- 1 cup blueberries
- extra strawberries, blueberries, and fresh mint, for topping the cake
Instructions
- In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy. Add the heavy whipping cream and vanilla extract, then beat on medium-high speed until stiff peaks form.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Add a layer of graham crackers, breaking as needed. Spread one-third of the whipped cream mixture over the graham crackers. Add half of the strawberries and half of the blueberries.
- Add a second layer of graham crackers. Spread another one-third of the whipped cream mixture over the top. Top with the remaining strawberries and blueberries.
- Add a final layer of graham crackers. Spread the remaining whipped cream mixture evenly over the top.
- Cover and refrigerate for at least 6 hours, or overnight, until the graham crackers are softened and the cake is set.
- Top with extra strawberries and blueberries, and optionally add fresh mint. Slice into squares and serve chilled.
Notes
For best results, refrigerate overnight to allow the flavors to meld and the texture to improve.
Feel free to substitute other berries like raspberries or blackberries as desired.
This cake can be kept in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg