Summer berry icebox cake is the perfect summer treat for your next picnic or 4th of July celebration. This no-bake dessert is made with layers of cream cheese mousse, graham crackers, and fresh summer berries.
Recipe summary
Flavor/texture: Softened graham crackers are layered with lightly sweetened cheesecake mousse and fresh berries.
Pan size: 8x8 square
Great for: 4th of July, summer picnics, warm weather parties.
Similar to: Strawberry Icebox Cake, Cheesecake Mousse
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Ingredients and substitutions
- Cream cheese - The cheesecake mousse layers are similar to no-bake cheesecake. Block-style cream cheese is needed to help those layers hold their shape. Whipped cream cheese or spreadable cream cheese does not work in this recipe.
- Confectioner's sugar - Lightly sweetens the cheesecake mousse. I don't recommend using granulated sugar because it can add a grainy texture.
- Vanilla - Enhances the flavor of the mousse.
- Salt - Enhances the flavor and balances with the sweetness of the cake.
- Heavy cream - Necessary to make whipped cream. Heavy cream may be labeled as heavy whipping cream. Lower fat dairy products like half & half or whole milk will not work in this recipe.
- Fruit - You'll need about 16 ounces of strawberries and 11 ounces of blueberries for the fruit layers and decorations on top. Raspberries or blackberries also make a great addition if desired.
- Graham crackers - I used honey graham crackers, but chocolate graham crackers or vanilla wafers also work as a substitute. Thicker cookies like wafers may take longer to soften.
How to assemble an icebox cake
- Add a thin layer of your whipped cream cheese mixture to the bottom of your pan.
- Top with a layer of graham crackers, ⅓ of your remaining whipped cream cheese, and a layer of strawberries.
- Repeat twice for a total of three layers.
- Use blueberries for the middle layer.
- Use a combination of strawberries and blueberries on the top layer.
- Arrange your berries in rows across the top for visual appeal.
Tips and tricks
Use very cold heavy cream - Make sure your heavy cream is very cold and straight from the refrigerator. Even better, chill your bowl and whisk in the refrigerator for 10 minutes before starting.
Fold gently - Gently fold the whipped cream into the cream cheese mixture by using gentle sweeping motions. This process takes a minute or two but ensure that the whipped cream stays nice and fluffy.
Get creative - Decorate your icebox cake with stripes, clusters, or zig zags of fruits. You could also reserve the extra fruit to decorate each piece individually after slicing.
Make an American flag - This recipe can easily be doubled to serve in a 9x13 casserole dish. Make stars with the blueberries and stripes with the strawberries.
Frequently asked questions
Icebox cake must be made at least an hour before serving to allow the graham cracker layers to soften. For a firm cake, serve after 1 hour. For soft, cakelike layers, serve after about 3 hours. I recommend serving icebox cake within about 12 hours for best texture.
Icebox cake will last for up to 3 days in the refrigerator. The graham cracker layers eventually get very soft and the freshness of the fruit begins to degrade. I recommend serving icebox cake within the first 24 hours for best texture.
Strawberries, blueberries, raspberries, and blackberries are all great additions to an icebox cake. You're welcome to use all one berry or a combination of several.
I don't recommend using frozen fruits for an icebox cake. Frozen fruit tends to have a mushy texture when thawed and releases a lot of juices, which would make your cake layers very wet and mushy.
Recommended
📖 Recipe
Summer Berry Icebox Cake
Ingredients
- 8 ounces block-style cream cheese, softened
- ¾ cup (29 g) confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1.5 cups (454 g) heavy cream, very cold
- 12 graham crackers
- 16 ounces (454 g) strawberries, thinly sliced
- 11 ounces blueberries
Instructions
- Add cream cheese to a bowl using a hand mixer or stand mixer, mix until smooth. Add confectioner's sugar, vanilla extract, and salt and mix to combine. Set aside.
- In a separate bowl, add heavy cream. Using the whisk attachment of a hand mixer or stand mixer, whip until medium peaks form. Gently fold whipped cream into cream cheese mixture until evenly incorporated.
- In an 8x8 or 9x9 square pan, add a thin layer of whipped cream mixture (this layer is not repeated).
- Top with a single layer of graham crackers. Top graham crackers with about ⅓ of the remaining whipped cream mixture and spread into an even layer. Then, top with whipped cream with a single layer of strawberries.
- Repeat these layers two more times for a total of 3 layers each of graham crackers, whipped cream, and berries. Use all blueberries for the middle layer and a combination of strawberries and blueberries for the top layer.
- Cover and refrigerate for 1 hour for a firm cake or 3 hours for a softer cake. Graham crackers will continue to soften over time and cake is best served within 24 hours.
- Slice and serve cold.
Equipment Recommendations
Notes
- Use what you need: Amount of graham crackers may vary based on size of pan used.
- Substitutions: Graham crackers can be substituted with vanilla or chocolate wafers.
- Heavy cream only: Whipped cream can only be made with heavy cream or heavy whipping cream - light cream, half & half, or whole milk cannot be substituted.
- Serving tip: Icebox cake is best served within about 12 hours for best texture.
- Storage: Leftovers will keep for up to 3 days in a tightly sealed container in the refrigerator. Cake layers will get very soft over time and freshness of the fruit will begin to degrade.
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