Mixed Berry Icebox Cake is a delicious no bake summer dessert! Light layers of a rich and creamy cheesecake filling are stacked on graham cracker layers, and then topped with blueberry and strawberry goodness. Incredibly easy to make and great for prepping ahead of time.
Mixed berry icebox cake is perfect for summertime potlucks and cookouts - so easy to prepare in a 9x13 dish. Chilling this dessert overnight allows the graham crackers to absorb both the cheesecake filling and berry juices! It will be so soft - it can easily be eaten with a spoon, like a pudding!
You can customize the cake by using your preferred mix of berries or just one variety if desired. If you have any leftover berries, use them up to make Berry Cobbler Cookies.
Berry Cheesecake Icebox Cake
Equipment
- 9x13-inch baking dish
- Stand Mixer
- Paddle and whisk attachment
- 4-6 quart pot
- Measuring cup/spoon
Ingredients
Berry Filling
- 2½ lbs frozen berries strawberries, blueberries, blackberries and raspberries
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cheesecake Filling
- 24 oz cream cheese softened
- 1½ cups granulated sugar
- 1 teaspoon lemon zest
- 2½ cups heavy cream
- 1½ teaspoon vanilla extract
- 4 pack graham crackers 30-34 rectangle crackers
Instructions
- In a large saucepan add the frozen berries, ¾ cup sugar, and lemon juice, stirring thoroughly, place over medium-high heat. Heat until berries thaw and began to release their juices, stirring regularly and breaking up large pieces of berries with a spoon or potato masher. Bring to a boil, reduce heat to medium to simmer and reduce slightly, 6-8 minutes.
- In a small bowl stir together the tablespoon of cornstarch with one tablespoon of cold water to make a slurry. Add the cornstarch slurry to the berry mixture, stirring to incorporate and mixture begins to thicken. Remove the berry mixture from the heat, pour in a large shallow dish to cool quickly, set aside to cool completely. Berry mixture can be stored in the refrigerator up to 2 days before assembling, makes 4-5 cups of berry filling.
- To the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, 1 ½ cups sugar, and lemon zest. Beat at medium speed for 30-40 seconds, increase speed to medium-high, continue to beat until mixture is smooth and well incorporated, 60-90 seconds. Scrape down the bowl and paddle.
- Fit mixer with the whisk attachment, add the heavy cream and vanilla to the cream cheese mixture. Mix on low until the cream beings to incorporate with the cream cheese, 45-60 seconds, scrape down the bowl. Increase speed to medium-high, beat until the mixture increases in volume and forms stiff peaks, 1-2 minutes. Makes 5-6 cups of cheesecake filling.
- Line the bottom of a 9x13 dish with graham crackers, cutting with a serrated knife if necessary to fit. Add ⅓ of the cheesecake mixture, about 1 ½-2 cups, spread into an even layer with an offset spatula. Add ⅓ of the berry filling, about 1 ½ cups, spreading into an even layer. Repeat layering two more times, making three layers of graham cracker, cheesecake filling, and berry filling.
- Cover and refrigerate 3-4 hours until crackers have softened and fillings are set.
Ingredients
Berries- This recipe used 2 ½ pounds of frozen berries for quick preparation. Fresh berries, washed and diced, can be substituted for frozen if preferred.
Sugar- Granulated sugar sweetens the berries and cheesecake filling.
Lemon Juice/Zest- Lemon juice helps to balance the sweetness of the berry filling without adding a lemony flavor. Zest in the cheesecake filling helps to balance the richness of the cream cheese.
Cornstarch- A quick and easy cornstarch slurry helps to thicken the berry filling. To prevent the cornstarch from clumping, make sure the water is cold, and mix thoroughly.
Cream Cheese- Three 8-ounce blocks of cream cheese is the base for the no bake cheesecake filling. Make sure cream cheese is softened and well beaten to incorporate better with the heavy cream. Low-fat cream cheese can be substituted for regular if preferred.
To quickly soften refrigerated cream cheese, remove from foil wrapping and place on a microwave safe dish. Microwave in 10-second burst until softened, an indention can be easily made when pressed.
Heavy Cream- Heavy cream is whipped into the cream cheese for a light and airy cheesecake filling. Use cream cold from the refrigerator for best results. Cream can not be substituted for half and half or milk, for best results use heavy cream or whipping cream.
Vanilla- Vanilla adds a hint of flavor to the filling, pure or imitation vanilla can be used.
Graham Crackers- Graham crackers are common additions to icebox cakes and soften as the cake sets for easy slicing. Plain, honey, or cinnamon graham crackers can be used for this recipe. To fill in any large gaps, trim crackers with a serrated knife.
How to make it
Prepare berry mixture. We want to cook the berries until they begin to release their juices, stirring regularly and breaking up large pieces of berries with a spoon or potato masher. Once they are soft, add a cornstarch slurry. You can make this berry mixture ahead up to 2 days before assembling the cake.
Prepare cream cheese filling. It's a mixture of softened cream cheese, sugar, heavy cream, vanilla, and lemon zest. Smooth and silky.
Berry Icebox Cake assembly. Line the bottom of a 9x13 dish with graham crackers, cutting with a serrated knife if necessary to fit. Add ⅓ of the cheesecake mixture, about 1 ½-2 cups, spread into an even layer with an offset spatula. Add ⅓ of the berry filling, about 1 ½ cups, spreading into an even layer. Repeat layering two more times, making three layers of graham cracker, cheesecake filling, and berry filling.
Storage
Any leftovers can be stored in the refrigerator for up to 2 days. Berry Icebox Cake is best served the first day or two, after several days the graham crackers can become mushy.
Timothy Kuehn says
Is it a 2 1/2 lb combination of the berries if wanting to do multiple?
Olya says
It's the combination of frozen berries.
Elven says
I made this and sprinkled it with freeze dried blueberries omg so good!