Description

This Berry Icebox Cake combines layers of creamy whipped cheese, fresh strawberries, and blueberries, all resting on graham crackers, making it a delightful easy dessert for gatherings or a sweet treat.

Ingredients

Scale

1 8-ounce block cream cheese, softened
1/2 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
18 graham cracker sheets, 2 whole sleeves
1 pound strawberries, sliced
1 cup blueberries
extra strawberries, blueberries, and fresh mint, for topping the cake

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Instructions

In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy.
Add the heavy whipping cream and vanilla extract, then beat on medium-high speed until stiff peaks form.
Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
Add a layer of graham crackers, breaking them as needed to fit in an even layer.
Spread one-third of the whipped cream mixture evenly over the graham crackers, then top with half of the strawberries and blueberries.
Add a second layer of graham crackers and spread another one-third of the whipped cream mixture on top.
Add the remaining strawberries and blueberries on this layer.
Add a final layer of graham crackers and spread the remaining whipped cream mixture smoothly on top.
Cover and refrigerate for at least 6 hours, preferably overnight, until set.
Top with extra strawberries and blueberries, and fresh mint if desired before serving.

Notes

For best flavor, let the cake chill overnight to fully set.
Feel free to use other fruits like raspberries or blackberries as toppings.
This dessert can be made a day in advance for convenient serving.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 15g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg