Perfect Red White and Blue Layered Cheesecake Icebox Cake
A no-bake, easy-to-make patriotic dessert featuring layers of creamy cheesecake, fresh berries, and crisp cookies, perfect for summer celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 package (about 14 oz / 400 g) graham crackers or buttery shortbread cookies
- 1 cup (150 g) fresh strawberries, sliced
- 1 cup (150 g) fresh blueberries
- Extra whipped cream for topping (optional)
- Whole berries to decorate (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Cheesecake Filling (10 minutes): In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy.
- Whip the Cream (5-7 minutes): In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold the Cream into the Cream Cheese (3 minutes): Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and fluffy.
- Layer the Icebox Cake (10 minutes): Spread a thin layer of cheesecake filling on the bottom of the pan. Arrange a layer of graham crackers or cookies to cover the filling. Add a layer of sliced strawberries, then another layer of filling. Repeat layers with cookies, blueberries, and filling until the dish is full. Finish with a final layer of filling.
- Chill the Cake (at least 4 hours, preferably overnight): Cover the pan with plastic wrap and refrigerate to allow cookies to soften and flavors to meld.
- Garnish and Serve: Just before serving, top with extra whipped cream, whole berries, and fresh mint leaves.
Notes
Use softened cream cheese to avoid lumps. Whip cream to stiff peaks but avoid overwhipping. Fold whipped cream gently into cream cheese mixture to keep it airy. For a dairy-free version, substitute cream cheese and heavy cream with vegan cream cheese and coconut cream. Use gluten-free cookies to make it gluten-free. Let cake sit at room temperature for 10 minutes before serving if cookies are too soft. Dip knife in hot water and wipe between slices for clean cuts.
Nutrition
- Serving Size: About 1/9th of the c
- Calories: 320
- Fat: 22
- Carbohydrates: 25
- Protein: 5
Keywords: red white and blue dessert, cheesecake icebox cake, no bake cheesecake, patriotic dessert, 4th of July dessert, easy summer dessert