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4th of July No-Bake Red White & Blueberry Icebox Cake

4th of July No-Bake Red White & Blueberry Icebox Cake - featured image
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A cool, creamy, no-bake icebox cake layered with graham crackers, a tangy cream cheese filling, and fresh strawberries and blueberries. Perfect for patriotic holidays and summer gatherings, this dessert comes together in 30 minutes and sets in the fridge.

Ingredients

Scale
  • 18–20 whole graham crackers (about 2 full sleeves)
  • 8 ounces cream cheese, softened to room temperature
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced 1/4 inch thick
  • 6 ounces fresh blueberries (about 1 cup)
  • Zest of 1 lemon
  • For the topping (optional): 1/2 cup heavy cream, 1 tablespoon powdered sugar, fresh mint leaves for garnish

Instructions

  1. Line a 9×9 inch baking dish with plastic wrap, leaving overhang on two sides. Wash and dry strawberries, then hull and slice into 1/4-inch rounds. Rinse blueberries and pick out stems. Zest the lemon.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add powdered sugar, vanilla extract, and lemon zest. Beat on low until combined, then on medium for 1 minute until light and creamy. Set aside.
  3. In a separate large bowl, whip cold heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. Do not overwhip.
  4. Stir one-third of the whipped cream 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.
  5. Spread a thin layer (about 1/2 cup) of the cream mixture on the bottom of the prepared dish. Place a single layer of graham crackers on top, breaking as needed to fit. Spread about one-quarter of the remaining cream over the crackers. Arrange one-third of the sliced strawberries and one-third of the blueberries on top, pressing gently.
  6. Repeat layers: graham crackers, cream, berries, until all cream and berries are used, ending with a final layer of graham crackers. Spread the last bit of cream over the top crackers, covering completely.
  7. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. To serve, lift cake out using plastic wrap overhang. If desired, whip remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form, pipe rosettes on top, and garnish with fresh berries and mint leaves. Slice into squares and serve cold.

Notes

Cream cheese must be softened to room temperature. Heavy cream must be ice cold. Pat berries dry after washing to prevent sogginess. Press graham crackers down gently when layering. For best texture, chill overnight. Can be frozen for up to 1 month.

Nutrition

Keywords: no-bake dessert, icebox cake, 4th of July, patriotic dessert, summer dessert, berry dessert, graham cracker cake, cream cheese dessert

Find it online: https://gleamgulp.com/4th-of-july-no-bake-red-white-and-blueberry-icebox-cake/