It’s September! I’ve been sitting on this Berry Icebox Cake for over a month and just haven’t had the time or energy to post it. But it turned out so incredibly well in all its blueberry and strawberry layered glory, and it’s such a luxuriously creamy dessert, that it really deserves to be shared. While many people are in autumn mode already, it’s still ridiculously hot here in Alabama, and there are many warm days still to come. So hopefully you can still find some time to make this icebox cake before the weather turns cool and cozy for good. (I’d argue this Berry Icebox Cake would still be good even then!)

More Cool and Creamy Desserts:

Easiest Lemon Tart
Chocolate Cherry Tart
Chocolate Hazelnut Icebox Cake

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Berry Icebox Cake

This Berry Icebox Cake is an easy and no-bake dessert that's just as stunning and delicious as any baked cake!

Prep Time: 1

Chill Time: 6

Total Time: 7

Servings: 10

Ingredients

Strawberry Reduction

2 cups chopped strawberries
⅓ cup sugar
1 tbsp lemon juice

Blueberry Reduction

2 cups fresh blueberries
⅓ cup sugar
1 tbsp lemon juice

Icebox Cake:

1 8-ox package cream cheese, room temperature
1 cup powdered sugar
1 tbsp vanilla extract
1 ½ cups heavy whipping cream
1 box graham crackers

Garnishes:

Additional whipped cream
Any remaining reductions
Fresh berries
Fresh mint

Instructions

To make the reductions:

Puree strawberries in a blender and transfer to a saucepan over medium heat. Add sugar and lemon juice. Bring to a simmer and cook, stirring every now and then, until thickened, 10 to 15 minutes. Mixture should be thick enough to coat a wooden spoon or silicone spatula. Remove from heat and cool completely. Store covered in the refrigerator until ready to use.
Repeat for the blueberry reduction. You can cook these simultaneously on the stove, and they can also be made 1-2 days in advance.

To make the cream cheese filling:

Line a loaf pan with parchment paper and set aside.
Beat cream cheese on medium speed with an electric mixer until smooth and creamy, about 1 minute. Add powdered sugar and vanilla; mix well.
In another bowl or the bowl of a stand mixer with the whisk attachment, whip heavy cream on medium-high speed until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture; repeat with the second half.

Assembly:

Remove berry reductions from the fridge and give them a good stir.
Place one layer of graham crackers in the bottom of the prepared loaf pan, breaking them as necessary to cover the bottom of the pan. Top with about ⅓ cup strawberry reduction and spread with an offset spatula or spoon. Spread about ¾ cup to 1 cup of cream cheese filling on top of that. Top the filling with a layer of graham crackers.
Repeat this process, alternating the strawberry and blueberry reductions, until pan is filled, ending with a layer of graham crackers.
Cover with plastic wrap and freeze for 4 to 6 hours, or overnight. Before serving, transfer to the refrigerator to thaw for 15 to 20 minutes. Then invert onto a plate and remove parchment paper. Garnish with additional whipped cream, any remaining berry reductions, and fresh berries, if desired.
Store loosely covered in the refrigerator.