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Easy Red White & Blueberry No-Bake Icebox Cake

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A simple, no-bake dessert featuring layers of graham crackers, a creamy no-cook cream cheese filling, and fresh macerated strawberries and blueberries. Perfect for patriotic holidays and summer gatherings, this make-ahead cake is a crowd-pleaser that requires no oven and minimal effort.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar (or 1/3 cup for less sweet)
  • 1 teaspoon vanilla extract (pure vanilla extract recommended)
  • 2 cups heavy whipping cream, cold (or 16 oz Cool Whip, thawed)
  • 2 cups fresh strawberries, hulled and sliced (about 1 pint)
  • 1 cup fresh blueberries (about 6 oz)
  • 2 tablespoons granulated sugar (for macerating berries)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 box (14.4 oz) graham crackers (about 2 full sleeves, honey or original)
  • Optional: 1/4 cup blueberry or strawberry jam (for extra flavor between layers)

Instructions

  1. Macerate the berries: In a medium bowl, combine sliced strawberries, blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Stir gently to coat. Let sit for at least 15 minutes, stirring once halfway through. The berries will become glossy and release juices.
  2. Make the cream filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add 1/2 cup sugar and vanilla extract, beat for another minute until well combined. In a separate bowl, whip heavy cream on high speed until stiff peaks form (about 3-4 minutes). Gently fold whipped cream into cream cheese mixture until no white streaks remain. If using Cool Whip, fold directly into cream cheese mixture wit…
  3. Layer the first graham crackers: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. Break crackers as needed to fill gaps, pressing down gently so they sit flat.
  4. Add the first cream layer: Spread about one-third of the cream filling evenly over the graham crackers using a spatula. If using jam, drop small spoonfuls over the cream layer and swirl in with a knife.
  5. Add the first berry layer: Using a slotted spoon, scatter about half of the macerated berries over the cream layer. Reserve the juices for drizzling later. Distribute berries evenly.
  6. Repeat the layers: Add another layer of graham crackers on top of the berries. Press down gently. Spread another third of the cream filling over the crackers. Add the remaining berries. Top with a final layer of graham crackers. Spread the remaining cream filling over the top, covering all crackers completely.
  7. Chill the cake: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6 hours, but overnight is best. The graham crackers need time to soften into a cake-like texture.
  8. Garnish and serve: Just before serving, top with fresh berries and a light dusting of powdered sugar if desired. Drizzle reserved berry syrup for presentation. Slice with a sharp knife, wiping clean between cuts.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Do not overmix the cream; stop at stiff peaks to avoid turning it into butter. Pat berries dry after macerating using a slotted spoon to prevent a soggy cake. Press the top layer of graham crackers gently to help filling settle. Use a hot knife for clean slices. The cake tastes better on day two as flavors meld. For best results, make a day ahead.

Nutrition

Keywords: no-bake icebox cake, red white blueberry dessert, Fourth of July dessert, summer no-bake dessert, graham cracker cake, berry icebox cake, easy dessert recipe

Find it online: https://sunnysavory.com/easy-red-white-and-blueberry-no-bake-icebox-cake-recipe/