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Easy No-Bake Red White and Blue Berry Icebox Cake

Easy No-Bake Red White and Blue Berry Icebox Cake - featured image
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A stunning no-bake dessert featuring layers of graham crackers, a creamy cream cheese filling, and fresh strawberries and blueberries. Perfect for summer celebrations like the Fourth of July, this cake comes together in under 20 minutes of active prep and requires no oven time.

Ingredients

Scale
  • 1 box (14-16 whole sheets) graham crackers
  • 2 cups (480 ml) heavy whipping cream, cold
  • 8 ounces (226 g) cream cheese, softened to room temperature
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound (450 g) fresh strawberries, hulled and sliced
  • 6 ounces (170 g) fresh blueberries
  • 6 ounces (170 g) fresh raspberries (optional)

Instructions

  1. Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Wash and dry the berries. Hull and slice the strawberries into even, thin slices (about 1/4-inch thick). Set the strawberries and blueberries aside. If using raspberries, leave them whole.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the powdered sugar and vanilla extract, and beat again until well combined and smooth.
  3. In a separate, clean mixing bowl, pour the cold heavy whipping cream. Using the electric mixer (with clean beaters), whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
  4. Take about one-third of the whipped cream and stir it into the cream cheese mixture to lighten it. Then, gently fold the remaining whipped cream into the cream cheese mixture using a rubber spatula, using a gentle cutting motion from the bottom up and over. Do not stir.
  5. Arrange a single layer of graham crackers on the bottom of the prepared dish, breaking some to fit as needed. Cover the entire bottom, leaving no gaps.
  6. Spread about one-third of the cream filling evenly over the graham crackers. Scatter about one-third of the sliced strawberries and blueberries over the filling, pressing them in gently.
  7. Place another layer of graham crackers on top of the berries. Repeat the process: spread another third of the filling, then scatter another third of the berries. Add a third layer of graham crackers, followed by the remaining filling. Spread the filling all the way to the edges of the dish.
  8. Arrange the remaining strawberries, blueberries, and raspberries in a pretty pattern on top (e.g., stripes of red and blue for a patriotic look).
  9. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight (8-12 hours) is best. The graham crackers need time to absorb the moisture from the cream and soften into a cake-like texture.

Notes

For best results, use full-fat cream cheese and cold heavy cream. Pat berries dry after washing to prevent excess moisture. The cake needs at least 6 hours to set; overnight is ideal. For a quicker set, freeze for 2-3 hours, then let sit at room temperature for 15 minutes before slicing. Use a sharp knife run under hot water and wiped dry for clean slices.

Nutrition

Keywords: no-bake dessert, icebox cake, Fourth of July, patriotic dessert, berry dessert, summer dessert, easy dessert

Find it online: https://elaraeats.com/easy-no-bake-red-white-and-blue-berry-icebox-cake/