What’s an Icebox Cake?
It is a type of no-bake “cake” that is generally layered with crackers, wafers, or cookies which alternates with a cream filling. They can also include fruits, nuts, and other mix-ins and they come in various flavors such as chocolate or strawberry. After assembly, the icebox cake is set in the fridge to rest while the cracker layer absorbs some of the moisture from the cream filling and softens and becomes cake-like. I’ve seen others try this with chocolate wafers or chocolate graham crackers too! Since the cake is served cold it’s a great dessert for hot summer days. This icebox cake, which is made with fresh raspberries, is my favorite version. It’s adapted from my fluffy Raspberry Cheesecake Mousse, but instead of individual cups, it’s layered into a pretty cake-like form. (Maybe we should try blueberries?) In this recipe, you can appreciate that we ditch any Cool Whip or pudding mix (often found in icebox cakes) and make the filling and topping from scratch with heavy whipping cream. Trust me it’s a thousand times better! This dessert is decadent, fruity, fluffy, creamy, fresh, flavorful, lightly tangy, perfectly sweet, and just beyond tasty! It’s the dessert that’s worth every bit of effort and it will earn high praise at the dinner table.
Raspberry Icebox Cake Recipe Ingredients
You only need 7 simple ingredients (plus water)!
Fresh raspberries Gelatin powder Heavy cream Cream cheese Powdered sugar Vanilla extract Graham crackers Natural red food coloring (or sifted beet powder), completely optional
How to Make Raspberry Icebox Cake
Here’s a summary of the steps to prepare it:
Start by pureeing the raspberries then strain off the seeds. Whisk gelatin and water, rest. Heat, whisk then rest again. Meanwhile, make whipped cream for the raspberry mousse layer. In a large bowl, separately mix the cream cheese with the powdered sugar. Blend in the vanilla and food coloring. Mix in raspberry puree. Fold whipped cream into the raspberry cream cheese mixture.
How to Layer Ice Box Cake
Spread a layer of graham crackers into 13 by 9 baking dish or pan. Top with half the raspberry cream then more graham crackers. Add remaining raspberry cream then a final layer of graham crackers. Make whipped cream topping and spread over the cake. Let it chill in the fridge to set, covering with plastic wrap. Cut into slices and serve cold. Garnish slices with fresh berries if desired.
Helpful Tips
Use fresh raspberries (not frozen) for best results. They won’t be quite as wet as the frozen and thawed would be. Whip the heavy cream each time to very stiff peaks. This will help the cake hold up better. It should start to take on a lumpy appearance. Smooth each layer with an offset spatula for an even appearance. Also work to cover entire surface with graham crackers (cut to fit before placing them as needed). Allow at least 6 hours for the cake to rest in the fridge or freezer before serving to the mousse layers set and so the graham crackers have time to soften. Keep the cake cold or it will melt. It shouldn’t sit at room temperature for very long and it won’t hold up well to warm outdoor temperatures.
Storage
The cake should hold up in the fridge for about 2 days (or possibly 3). However, I prefer it eaten sooner than later. Like most no bake desserts, this raspberry icebox cake recipe should be tasty frozen as well if you have leftovers but I don’t recommend thawing (it wouldn’t hold up very well). Maybe just 15 minutes at room temp to soften it slightly.
More Refreshing Treats to Try
Chocolate Mousse Neapolitan Popsicles Panna Cotta Tres Leches Cake Vanilla Ice Cream
