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Easy Red, White & Blueberry Icebox Cake Recipe

easy red white and blueberry icebox cake - featured image
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A no-bake, creamy icebox cake layered with graham crackers, cream cheese filling, fresh strawberries, and blueberries. Perfect for summer celebrations like the Fourth of July.

Ingredients

Scale
  • 1 box (14-16 full sheets) graham crackers
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 1 pound fresh strawberries, hulled and sliced
  • 6 ounces (about 1 cup) fresh blueberries
  • 1 cup additional whipped cream (for topping)
  • Fresh berries for garnish

Instructions

  1. In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides halfway through. Add 1 cup powdered sugar and 2 teaspoons vanilla extract, then beat until combined. Set aside.
  2. In a separate cold bowl, pour in 2 cups of heavy whipping cream. Using clean beaters, whip on medium-high speed until stiff peaks form. Be careful not to over-whip.
  3. Take about a third of the whipped cream and stir it into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream using a rubber spatula until no white streaks remain.
  4. Wash and dry 1 pound of strawberries, then hull and slice into even pieces (about 1/4 inch thick). Rinse 6 ounces of blueberries and pat dry with paper towels.
  5. Spread a thin layer of the cream mixture (about 1/2 cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking pieces as needed to fill gaps.
  6. Spread about one-third of the remaining cream mixture evenly over the graham crackers. Scatter about one-third of the sliced strawberries and one-third of the blueberries over the cream. Press them in gently.
  7. Add another layer of graham crackers on top of the berries. Repeat with another third of the cream mixture and another third of the berries. Add a third layer of graham crackers, the remaining cream mixture, and the remaining berries.
  8. Add one final layer of graham crackers on top. Spread the remaining cream mixture (or extra whipped cream) over the top, covering the crackers completely. Smooth it out.
  9. Cover the dish tightly with plastic wrap, making sure the wrap touches the surface of the cream. Refrigerate for at least 8 hours, preferably overnight.
  10. Before serving, arrange fresh berries on top in a patriotic pattern if desired. Slice into squares and serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Whip cream to stiff peaks for best structure. Press berries gently into cream to prevent sliding. For clean slices, use a sharp knife and wipe it clean between cuts. The cake improves after 24 hours. Do not freeze.

Nutrition

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

Find it online: https://bitefuljoy.com/easy-red-white-and-blueberry-icebox-cake-recipe/