Print

Easy Red White and Blueberry Icebox Cake: The Best No-Bake Dessert

red white and blueberry icebox cake - featured image
Print Recipe

This no-bake dessert layers buttery graham crackers with a cloud-like cream cheese and whipped cream filling, then gets topped with fresh strawberries and blueberries in a patriotic swirl. It’s the kind of dessert that looks like you spent hours on it — when really, you just stacked and chilled.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 1 box (about 14 ounces) graham crackers (about 24 full sheets)
  • 2 cups fresh strawberries, hulled and thinly sliced
  • 2 cups fresh blueberries
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • Extra fresh berries for garnish
  • Optional: fresh mint leaves for garnish

Instructions

  1. 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. Scrape down the sides of the bowl with a spatula. Set aside.
  2. In a separate large bowl, pour in 2 cups of cold heavy cream. Beat on medium-high speed until soft peaks form — about 3-4 minutes. Add the whipped cream to the cream cheese mixture and fold gently with a spatula until no white streaks remain.
  3. Wash and dry the berries. Slice the strawberries into thin rounds (about 1/8-inch thick). Leave the blueberries whole. Pat everything dry with paper towels.
  4. Spread a thin layer (about 1/4 cup) of the cream mixture on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking them as needed to fit.
  5. Spread about one-third of the remaining cream mixture evenly over the graham crackers. Top with a single layer of sliced strawberries and a handful of blueberries. Repeat the layers: graham crackers, cream, berries. Do this two more times, ending with a final layer of graham crackers on top.
  6. In a clean bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread this over the top layer of graham crackers, covering completely. Arrange extra berries on top in a decorative pattern.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours — but overnight is better. Serve cold.

Notes

This cake needs at least 6 hours to set — but it’s even better after 24 hours. Make it the day before your party. Pat berries dry thoroughly to prevent sogginess. Soften cream cheese properly to avoid lumps. Don’t overwhip the cream. Use room temperature graham crackers to prevent breaking. Press down gently on each layer for a more cohesive cake.

Nutrition

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

Find it online: https://juliamadeit.com/easy-red-white-and-blueberry-icebox-cake-the-best-no-bake-dessert/