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Berry Cheesecake Icebox Cake
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.
Servings: 12
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.
Nutrition Facts
Berry Cheesecake Icebox Cake
Amount per Serving
Calories
516
% Daily Value*
Fat
38
g
58
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
113
mg
38
%
Sodium
192
mg
8
%
Potassium
125
mg
4
%
Carbohydrates
43
g
14
%
Fiber
0.03
g
0
%
Sugar
41
g
46
%
Protein
5
g
10
%
Vitamin A
1491
IU
30
%
Vitamin C
1
mg
1
%
Calcium
88
mg
9
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
