Description
This no-bake berry icebox cake is the perfect summer dessert—layers of graham crackers, sweetened cream, and fresh berries that soften overnight into a creamy, cake-like texture. It’s quick to assemble, requires no oven, and tastes even better the next day.
Ingredients
- 1 full box (about 14–16 whole sheets) graham crackers (honey or cinnamon)
- 2 cups (480 ml) heavy whipping cream, cold
- 8 ounces (226 g) cream cheese, softened to room temperature
- 1 cup (120 g) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups (about 300 g) fresh strawberries, hulled and sliced
- 1 cup (about 150 g) fresh blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Make the cream layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat until combined. In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold in the lemon zest if using.
- Prep the berries: Wash and dry the berries thoroughly. Hull and slice the strawberries into even pieces, about ¼-inch thick. Leave blueberries whole.
- Start layering: Spread a thin layer of the cream mixture (about ½ cup) on the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers over the cream, breaking them as needed to fill gaps.
- Add the first full layer: Spread about one-third of the remaining cream mixture evenly over the graham crackers. Sprinkle about one-third of the sliced strawberries and blueberries over the cream. Repeat the graham cracker layer, pressing gently.
- Continue layering: Repeat the process: cream, berries, graham crackers. You should get about 3-4 full layers. End with a final layer of graham crackers on top, then spread the remaining cream mixture over that. Reserve a handful of berries for the top decoration.
- Top and chill: Arrange the reserved berries on top of the final cream layer. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
- Serve cold: Slice and serve straight from the fridge. Use a sharp knife and wipe it clean between cuts for neat slices.
Notes
For best results, chill overnight. If using frozen berries, thaw and drain well. Full-fat cream cheese gives the best texture. Let cream cheese soften at room temperature for 30 minutes before starting. Whip cream to stiff peaks for structure. Press graham crackers gently to avoid breaking. Slice with a sharp knife, wiping clean between cuts. Store covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 335
- Sugar: 22
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: no-bake berry icebox cake, easy summer dessert, no-bake dessert, berry icebox cake, graham cracker dessert, summer dessert recipe