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

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A stunning no-bake dessert with layers of creamy filling, fresh strawberries and blueberries, and softened graham crackers. Perfect for patriotic holidays and summer gatherings, this easy icebox cake comes together in minutes and tastes like you spent hours on it.

Ingredients

Scale
  • 3 cups heavy whipping cream (cold)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 2 tablespoons granulated sugar (divided)
  • 1 tablespoon lemon juice
  • 2 packages (about 12 ounces each) graham crackers or vanilla wafers (about 60–70 individual cookies)

Instructions

  1. Prepare the berries: In a medium bowl, combine sliced strawberries with 1 tablespoon sugar and 1/2 tablespoon lemon juice. In another bowl, combine blueberries with remaining 1 tablespoon sugar and 1/2 tablespoon lemon juice. Gently toss each bowl to coat. Let sit for about 10 minutes.
  2. Make the cream cheese base: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and beat for another minute until well combined. Scrape down sides of bowl.
  3. Whip the cream: In a separate large bowl, pour in cold heavy whipping cream. Add powdered sugar and vanilla extract. Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  4. Combine the cream mixtures: Gently fold whipped cream into cream cheese mixture using a spatula until just combined, with no white streaks remaining.
  5. Layer the cake: Spread a thin layer of cream mixture (about 1/2 cup) on the bottom of a 9×13 inch baking dish. Arrange a single layer of graham crackers or vanilla wafers on top, breaking as needed to fit.
  6. Add the first fruit layer: Spread about 1/3 of remaining cream mixture over the cookies. Scatter about half of the macerated strawberries over the cream. Gently press them in.
  7. Repeat the layers: Add another layer of cookies. Spread another 1/3 of cream mixture over cookies. Scatter all of the macerated blueberries over this cream layer. Press them in gently.
  8. Add the final layers: Add a third layer of cookies. Spread remaining cream mixture over the top. Arrange remaining strawberries on top in a decorative pattern.
  9. Chill the cake: Cover dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  10. Serve: Remove cake from fridge. Let sit at room temperature for about 10 minutes before slicing. Use a sharp knife and wipe it clean between cuts.

Notes

For best results, chill the cake overnight. The flavors meld and the cookies soften to a cake-like texture. If short on time, you can freeze for about 3 hours. Do not reheat; serve cold. For a dairy-free version, use full-fat coconut cream and dairy-free cream cheese. For gluten-free, use certified gluten-free graham crackers.

Nutrition

Keywords: icebox cake, no-bake dessert, red white and blue, Fourth of July, summer dessert, berry dessert, graham cracker cake

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