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Easy Creamy Triple Berry Icebox Cake

easy creamy triple berry icebox cake - featured image
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A quick and easy no-bake summer dessert featuring layers of fluffy cream, fresh strawberries, blueberries, raspberries, and vanilla wafer cookies. Perfect for cooling down on hot days with a creamy, fruity, and slightly crunchy texture.

Ingredients

Scale
  • 2 cups (480 ml) cold heavy cream
  • 4 oz (115 g) softened cream cheese
  • ½ cup (60 g) powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup (150 g) fresh strawberries, sliced
  • ¾ cup (110 g) fresh blueberries
  • ¾ cup (110 g) fresh raspberries
  • 1 package (about 12 oz / 340 g) vanilla wafer cookies or graham crackers

Instructions

  1. Prepare the Cream Layer (10 minutes): In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully blended. The final texture should be fluffy but stable enough to hold layers.
  2. Wash and Slice Berries (5 minutes): Rinse strawberries, blueberries, and raspberries gently under cold water. Slice the strawberries thinly. Drain excess water from berries to avoid soggy layers.
  3. Layer the Cake Base (5 minutes): In your 8×8 inch dish, arrange a single layer of vanilla wafers or graham crackers, covering the bottom completely. Don’t worry if you have to break some cookies to fit the edges.
  4. Add Cream and Berries (5 minutes): Spread about one-third of the cream mixture evenly over the cookie layer. Sprinkle a mix of the three berries on top, distributing evenly. Repeat layering twice more: cookies, cream, berries, ending with a final cream layer.
  5. Chill the Cake (at least 4 hours, ideally overnight): Cover the dish tightly with plastic wrap or a lid. Place in the refrigerator to allow the cookies to soften and the flavors to meld. This step is key for that melt-in-your-mouth texture.
  6. Serve and Enjoy: Before serving, you can garnish with a few extra fresh berries or a light dusting of powdered sugar for a pretty finish.

Notes

Keep everything cold when whipping cream for best volume and texture. Be gentle when folding whipped cream into cream cheese mixture to keep it fluffy. Dry berries well to avoid soggy layers. Chill at least 4 hours or overnight for best texture. You can freeze for up to a month; thaw overnight before serving. For dairy-free, substitute coconut cream and dairy-free cream cheese. Gluten-free options include gluten-free vanilla wafers or ladyfingers.

Nutrition

Keywords: icebox cake, triple berry dessert, summer dessert, no bake cake, creamy dessert, easy dessert, berry cake

Find it online: https://leilameals.com/easy-creamy-triple-berry-icebox-cake-recipe-for-perfect-summer-dessert/