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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!
Simple Berry Icebox Cake
The fruity sister to my chocolate icebox cake, this berry icebox cake has light and fluffy whipped cream cheese layers (similar to cheesecake dip), graham cracker “cake” layers, and plenty of fresh fruit. The graham crackers soften into a cake-like texture after a few hours in the fridge–no baking or cooking required! It’s easy and refreshing, and it makes a fantastic Fourth of July dessert 🇺🇸
Why You’ll Love This Recipe
- No baking or cooking required. Who doesn’t love a no-bake dessert?! This icebox cake is perfect for a lazy summer day when turning on the oven is just too daunting.
- Almost entirely from-scratch. No pudding mixes or Cool Whip here! We are still sticking with store bought graham crackers…but don’t worry, I’m working on a recipe for those 😉
- Perfect for making in advance. The assembled cake will need to chill for at least 6 hours before you can dig in, making it perfect for prepping ahead of time.
- Party-ready! It’s easy to transport if needed (just keep it in a cooler!), and slicing and serving is a breeze. That’s the beauty of a sheet cake!
Psst…a drizzle of chocolate ganache would be excellent on this cake as well!
Ingredients
You’ll need just 8 simple ingredients today! I’ll review a few you may have substitution questions about here.
- Cream cheese. Just like when making no-bake cheesecake or strawberry pretzel salad, we are using softened full-fat, brick-style cream cheese today. Low-fat or tub style will be too soft and runny.
- Heavy cream. Make sure this is nice and cold before you get started. Double cream will also work!
- Vanilla bean paste. Vanilla extract (and homemade vanilla extract!) will work too, but I prefer vanilla bean paste because it adds those little flecks of vanilla beans throughout. Note: you will only need a teaspoon of extract (not the full tablespoon used for the paste).
- Graham crackers. You will need a full 14.4 oz box for this recipe, which is typically about 27 crackers. I haven’t tried it, but I suspect digestive biscuits will also work.
- Berries. I use a mix of fresh raspberries, blueberries, and sliced strawberries, but you can use whatever combination of berries that you like best. See the FAQ section below for instructions for using frozen berries.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
If you are using strawberries, make sure to quarter or slice any particularly large berries before measuring and using them.
How to Make Icebox Cake (Step-by-Step)
- Beat the cream cheese. Use an electric mixer to beat the cream cheese until smooth and creamy.
- Add the cream. Gradually add the heavy cream until fully incorporated, then beat on medium high for a minute or so, until the mixture begins to thicken.
- Add the vanilla and sugar. Scrape the bowl, then stir in the powdered sugar and vanilla extract (or vanilla bean paste).
- Beat to stiff peaks. Gradually increase the mixer speed to high and beat until you see thick and fluffy stiff peaks. The mixture should look like Cool Whip at this point.
- First layers. Cover the bottom of your pan with a layer of graham crackers, breaking any if needed so you have an even layer. Top with about ⅓ of the filling mixture.
- Add berries and repeat. Add 1 ½ cups of your berries over the filling, then repeat with another layer of crackers, ½ of the remaining filling, and berries. Add one final layer of crackers and the rest of the filling, then decorate with more berries and crushed graham crackers. Cover and let chill for at least 6 hours before cutting and serving.
Sam’s Tip
If you are concerned about cutting clean slices, I recommend popping your cake in the freezer for 30 minutes or so before attempting to cut it.
Frequently Asked Questions
Icebox cake isn’t like a traditional cake (like vanilla cake or chocolate cake). Instead, it’s a layered, no-bake dessert made from graham crackers and a creamy filling. The crackers soften and expand over time, creating a cake-like texture.
I recommend enjoying your cake within 3 days of assembling. Make sure to store it tightly covered in the fridge to keep it fresh.
I don’t recommend it as it could make the cake too soggy.
Related Recipes
If you like the flavors of this recipe and don’t mind a little baking, give my chantilly cake a try next! 🍓🫐
Enjoy!
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In a large bowl, use an electric mixer to beat cream cheese until smooth and creamy.
16 oz (453 g) cream cheese
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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
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Increase mixer speed to medium-high and beat for about one minute, until mixture begins to thicken and the beaters leave trails.
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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
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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).
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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
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Spread about a third of the cream cheese mixture evenly over the graham crackers.
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Scatter 1 ½ cups (244 g) of mixed berries evenly over the cream cheese layer.
3 ½ cups (510 g) mixed berries
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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.
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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.
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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.
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.
Serving: 1serving | Calories: 468kcal | Carbohydrates: 45g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 84mg | Sodium: 288mg | Potassium: 153mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1122IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.