Description
A no-bake, crowd-pleasing dessert perfect for summer gatherings. Layers of sweet cream cheese filling, fresh strawberries, and blueberries between crisp graham crackers soften in the fridge to create a berry cheesecake-like treat without turning on the oven.
Ingredients
Scale
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream, cold
- 2 cups fresh strawberries, hulled and thinly sliced
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar, divided (optional)
- 1 box (14.4 ounces) graham crackers (about 3 full sleeves)
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the berries: Wash and dry strawberries and blueberries. Hull strawberries and slice thinly (about 1/8-inch thick). If berries aren’t sweet, toss with sugar and let sit while making filling.
- Make the cream cheese base: In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides. Add powdered sugar and vanilla, beat on low until combined, then medium for 1 minute until light and airy.
- Whip the cream: In a separate clean, dry bowl, pour cold heavy cream. Beat on medium-high speed until stiff peaks form (about 3-4 minutes).
- Combine fillings: Gently fold whipped cream into cream cheese mixture using a rubber spatula with a gentle sweeping motion until no white streaks remain.
- Start layering: Spread a thin layer (about 1/2 cup) of cream mixture on bottom of 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking to fill gaps.
- Add first berry layer: Spread about 1/3 of remaining cream mixture over graham crackers. Arrange half of sliced strawberries and half of blueberries on top, pressing gently.
- Repeat layers: Add another layer of graham crackers, then 1/3 of cream mixture, and remaining strawberries and blueberries. Add final layer of graham crackers, then spread remaining cream mixture on top, smoothing to edges.
- Finish and chill: Cover tightly with plastic wrap or foil. Refrigerate at least 6 hours, preferably overnight.
- Garnish and serve: Just before serving, top with fresh blueberries and sliced strawberries in a patriotic pattern. Add mint leaves if desired. Slice into squares and serve cold.
Notes
Let cream cheese soften at room temperature for at least 1 hour. For best texture, chill overnight. The cake tastes even better on day two. For clean slices, run a sharp knife under hot water and dry before each cut. Can be made gluten-free with certified gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of ca
- Calories: 380
- Sugar: 26
- Sodium: 280
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: icebox cake, no-bake dessert, 4th of July, patriotic dessert, berry dessert, summer dessert, cream cheese dessert