Berry Icebox Cake

Looking for an easy make-ahead dessert? My berry icebox cake is entirely no-bake and makes enough to feed a crowd! It's made mostly from-scratch with layers of whipped cream cheese, graham crackers, and fresh berries.

Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 0

Chilling Time 6

Total Time 6 25

Servings servings

Calories 468kcal

Author Sam Merritt

Equipment

13x9” glass dish
Mixing bowls

Ingredients

16 oz (453 g) cream cheese softened
3 cups (710 ml) heavy cream
2 cups (250 g) powdered sugar
1 Tablespoon vanilla bean paste OR 1 teaspoon vanilla extract
14.4 oz (408 g) box graham crackers (typically 27 graham crackers)
3 ½ cups (510 g) mixed berries (about 18 oz), plus additional for extra topping, if desired (see note)

Instructions

In a large bowl, use an electric mixer to beat cream cheese until smooth and creamy.
16 oz (453 g) cream cheese
With mixer on medium-low speed, gradually stir the heavy cream into the cream cheese until completely incorporated and mixture is smooth and lump-free (pause occasionally to scrape the sides and bottom of the bowl).
3 cups (710 ml) heavy cream
Increase mixer speed to medium-high and beat for about one minute, until mixture begins to thicken and the beaters leave trails.
Stir in powdered sugar and vanilla, pausing occasionally to scrape the sides and bottom of the bowl with a spatula.
2 cups (250 g) powdered sugar, 1 Tablespoon vanilla bean paste OR 1 teaspoon vanilla extract
Mix on low speed, then increase mixer speed to high and beat to stiff peaks (mixture will be thick, fluffy, the consistency of Cool Whip).
Cover the bottom of a 13 x 9-inch (33x23cm) pan with an even layer of graham crackers (break graham crackers as necessary to fit).
14.4 oz (408 g) box graham crackers
Spread about a third of the cream cheese mixture evenly over the graham crackers.
Scatter 1 ½ cups (244 g) of mixed berries evenly over the cream cheese layer.
3 ½ cups (510 g) mixed berries
Repeat by topping the berries with another layer of graham crackers, followed by another third of the cream cheese mixture and 1 ½ cups (44 g) of berries. Top those with the final layer of graham crackers, and the remaining cream mixture.
Crush/crumble one graham cracker and scatter evenly over the top of the cream cheese mixture (if desired), then scatter the remaining ½ cup (82 g) of berries evenly over the top of the cake.
Cover and refrigerate for at least 6 hours before serving. Note that the slices can be messy. For a cleaner slice, freeze the cake for up to 30 minutes before cutting.

Video

Notes

Berries

I like to use an even blend of raspberries, blueberries, and sliced strawberries. For larger berries, like strawberries, slice them into thin pieces or quarter them before measuring and using. In addition to the berries used for the cake, I often like to add additional fresh berries on top of the cake immediately before serving.

Storing

Store tightly covered in the refrigerator for up to 3 days.

Nutrition