No Bake Berry Ice Box Cake
A no bake berry ice box cake layered with graham crackers, cream filling, and fresh strawberries and blueberries.Chilled for a soft, cake-like texture.Perfect easy summer dessert with no oven needed.
Ingredients
- 10.5 oz 300 g graham crackers or petit beurre cookies
- ⅔ cup 150 ml milk
- ¾ cup 175 g cream cheese
- ⅞ cup 200 ml heavy cream, cold
- 1 ½ cups 350 g Greek yogurt
- ⅓ cup 120 ml maple syrup
- 2 teaspoons vanilla extract
- 10.5 oz 300 g strawberries
- 10.5 oz 300 g blueberries
Instructions
- In a large bowl, combine heavy cream, Greek yogurt, and cream cheese (all well chilled). Add vanilla extract and maple syrup.
- Using an electric mixer, beat on high speed for 4–5 minutes until thick, smooth, and creamy.
- Pour milk into a shallow dish. Quickly dip graham crackers into the milk.
- Arrange a layer of soaked crackers in a rectangular pan.
- Spread one-third of the creamy mixture on top.
- Add about two-thirds of the blueberries.
- Repeat with another layer of soaked crackers and another layer of filling.
- Slice two-thirds of the strawberries lengthwise and layer them on top.
- Add a final layer of crackers and spread the remaining filling evenly.
- Cover and refrigerate the No Bake Berry Ice Box Cake for 6–8 hours or overnight.
- Before serving, decorate with remaining strawberries and blueberries.
Notes
- You can use digestive biscuits instead of graham crackers.
- For a lighter version, use low-fat cream cheese and yogurt.
- Serve chilled for the best flavor and structure.