This Berry Icebox Cake is a cool and creamy dessert perfect for any time of the year! Layers of smooth and creamy cheesecake, buttery cookies, and a mix of berries all combined make this the best no bake dessert!
This berry icebox cake takes the “cake” with its creamy layers, butter cookies, and fresh berries. It screams summer, but don’t let that stop you from making it in the dead of winter!
Why You Will Want To Make This Berry Icebox Cake:
- It’s a quick and super easy dessert to make
- Cool and refreshing and yet rich and decadent
- Uses 6 easy to find ingredients
- Perfect for any party, bbq, or get together
- Not overly sweet like most desserts
HEAVY WHIPPING CREAM: Also known as heavy cream. Just use cream that is at least 30% fat and make sure it’s cold because it will whip up fluffier.
CREAM CHEESE: Use whatever block style cream cheese you like and make sure it is soft.
POWDERED SUGAR AND VANILLA
FRESH BERRIES: Use any berries you like such as raspberries, blueberries, blackberries, or strawberries.
COOKIES: I am using a butter cookie for this icebox cake instead of the traditional graham cracker. We like the Pepperidge Farm Chessman or Dublin cookies.
How To Make Berry Icebox Cake:
In the bowl of a stand mixer beat the cream cheese until smooth. Add the cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
Spread a thin layer of cheesecake filling in the bottom of an 8×8 baking pan. Place a layer of cookies on top. Spread with half of the cheesecake filling then layer with half of the berries. Repeat one more time. Cover and refrigerate for at least 6 hours. I think this is best if refrigerated overnight.
Tips and Suggestions:
- COOKIES: If don’t want to use a butter cookie swap it out for graham crackers, nilla wafers, oreos, or even ladyfingers. If your cookies are thin like graham crackers you can make more layers.
- Use different types of fruit
- Add coconut flakes to the layers
- Be sure your cream cheese is very soft so it is smooth and creamy in this dessert
- The heavy whipping cream needs to be cold in order to whip up light and fluffy
- Be sure to refrigerate for a minimum of 6 hours. This is necessary to soften the cookies and make them more cake-like.
Store covered in the refrigerator for up to 4 days.
Yes! Wrap the baking pan well in plastic wrap and then in foil and freeze for up to 1 month. Thaw overnight in the refrigerator.
Yes! You can replace the heavy whipping cream, powdered sugar, and vanilla with 1 tub of cool whip or whipped topping. Just be sure to thaw before using.
Looking For More Easy Desserts?
- Berry Coconut Trifle
- Easy Berry Cheesecake Cups
- Strawberry Shortcake Cups
- Grilled Peaches
- Chewy Rice Krispie Treats
Berry Icebox Cake
- 1 (8oz) (226g) package cream cheese, softened
- 2 cups (475ml) heavy whipping cream, cold
- ½ cup (55g) confectioner's sugar
- 2 teaspoons vanilla
- 2 packages butter cookies *see notes
- 3 (6oz) (170g) packages fresh berries of choice
- In the bowl of a stand mixer beat the cream cheese until smooth scraping down the sides as needed. Add heavy whipping cream, confectioner's sugar, and vanilla. Whip on high until nice and fluffy with stiff peaks.
- Spread a small amount of the cheesecake filling in the bottom of an 8×8 baking pan. Top with cookies then spread ½ of the cheesecake filling in an even layer over the cookies. Top with ½ of the mixed berries and gently press into the cheesecake layer. Top with cookies, remaining cheesecake filling, and last berries. Cover and refrigerate for a minimum of 6 hours.
- COOKIES: For this recipe, I used 28 Pepperidge Farm Chessman Cookies or Dublin Cookies
- Can use graham crackers instead of the cookies and since they are thinner can make more layers if desired.