Rich and refreshing Raspberry Icebox Cake! Layered alongside graham crackers, homemade fresh raspberry cheesecake flavored mousse in addition to billowy whipped cream. So many layers of tempting deliciousness!
What’s an Icebox Cake?
It is a type of no-bake “cake” that is generally layered amongst crackers, wafers or cookies which alternates with a cream filling. They tin also include fruits, nuts and other mix-ins too they come in various flavors such equally chocolate or strawberry.
After assembly, the icebox cake is set inward the refrigerator to rest while the cracker layer absorbs about of the moisture from the cream filling in addition to softens as well as becomes cake-like.
Since the cake is served cold it’s a neat dessert for hot summertime days.
This icebox cake, which is made with fresh raspberries, is my favorite version. It’second adapted from my fluffy Raspberry Cheesecake Mousse, only instead of individual cups it’sec layered into a pretty cake-similar form.
In this recipe, you lot can appreciate that nosotros ditch whatever cool whip or pudding mix (oft establish in icebox cakes) in addition to make the filling too topping from scratch. Trust me it’s a G times better!
This dessert is decadent, fruity, fluffy, creamy, fresh, flavorful, lightly tangy, perfectly sweet, too merely beyond tasty!
It’s the dessert that’s worth every chip of endeavour together with it volition earn high praise at the dinner tabular array.
Icebox Cake Recipe Ingredients
You exclusively take seven ingredients (plus H2O)!
- Fresh raspberries
- Gelatin pulverisation
- Heavy cream
- Cream cheese
- Powdered carbohydrate
- Vanilla extract
- Graham crackers
- Natural reddish food color (or sifted beet pulverisation), completely optional
How to Make Raspberry Icebox Cake
Here’second a summary of the steps to ready it:
- Start past pureeing the raspberries and so strain off the seeds.
- Whisk gelatin as well as water, balance. Heat mixture, whisk and then residual once more.
- Meanwhile brand whipped cream for the raspberry mousse layer.
- Then separately mix cream cheese alongside the powdered saccharide. Blend inwards the vanilla too food coloring. Mix in raspberry puree.
- Fold whipped cream into the raspberry cream cheese mixture.
How to Layer Ice Box Cake
- Spread layer of graham crackers into thirteen by 9 baking dish.
- Top amongst half the raspberry mixture and then more than graham crackers.
- Add remaining raspberry mixture and so a concluding layer of graham crackers.
- Make whipped cream topping together with spread over the cake.
- Let it chill inward the fridge to gear up.
- Cut into slices as well as serve common cold. Garnish slices if desired.
Helpful Tips
- Use fresh raspberries (not frozen) for best results. They won’t live quite as moisture as the frozen together with thawed would be.
- Whip the heavy cream each fourth dimension to rattling stiff peaks. This will aid the cake hold upward amend. It should starting time to have on a lumpy appearance.
- Smooth each layer amongst an beginning spatula for an even appearance. Also run to encompass entire surface with graham crackers (cutting to fit before placing them as needed).
- Allow at least vi hours for cake to balance inward fridge earlier serving to the mousse layers ready in addition to and so the graham crackers take time to soften.
- Keep the cake cold or it volition melt. It shouldn’t sit at room temperature for real long too it won’t concur upwardly good to warm outdoor temperatures.
Storage
- Cake should hold up inwards the fridge for well-nigh two days (or mayhap three). However I prefer it eaten sooner than afterward.
- It should live tasty frozen too if you lot have leftovers just I don’t recommend thawing (it wouldn’t agree up rattling well). Maybe but fifteen minutes at room temp to soften it slightly.
More Refreshing Treats to Try
Raspberry Icebox Cake
Rich together with refreshing! Layered amongst graham crackers, fresh raspberry cheesecake flavored mousse together with billowy whipped cream. To summarize this pretty dessert is decadent, fruity, fluffy, creamy, fresh, flavorful, lightly tangy, perfectly sweetness, together with merely beyond tasty!
Servings: fifteen
Ingredients
Mousse Layer
- 15 oz (three.v cups) fresh raspberries, summation more than for garnish if desired
- ii ane/2 tsp gelatin pulverisation
- 3 Tbsp (45 ml) common cold water
- one three/four cups (415 ml) heavy cream
- 12 oz. (340 g) cream cheese, softened
- 2 1/four cups (270 g) powdered sugar
- i tsp vanilla extract
- Few drops natural red food coloring (completely optional)
Cracker "Cake" Layers
- one (fourteen.four oz) box graham crackers (virtually 24 total size sheets)
Topping
- ane i/4 cups (295 ml) heavy cream
- 1/iv cup (thirty g) powdered sugar
- 1 tsp vanilla extract
Instructions
- For the mousse layer: Pulse the raspberries in a food processor until they are completely pureed. Force the puree through a fine meshwork sieve into a bowl to take away the seeds (there should live ane ane/3 cups puree). Set aside.
- Pour 3 Tbsp water into a minor microwave safe bowl. Sprinkle gelatin evenly over so whisk correct away too residual v minutes.
- Heat gelatin mixture inward the microwave on high power for 30 seconds. Remove as well as whisk for xxx seconds to dissolve then let cool 5 minutes (don't allow it cool much longer than that or it will first to fix).
- Between the stages of the gelatin resting make the cream too cream cheese mixtures. To then do in a medium mixing bowl using an electric paw mixer whip ane iii/iv cups heavy cream on high speed until stiff peaks class.
- In a sort out big mixing bowl (using the same beater blades, no call for to make clean) blend together cream cheese and two i/4 cups powdered saccharide until blended. Add inwards 1 tsp vanilla extract as well as a petty scarlet food colouring if using and so whip on high speed until low-cal as well as fluffy, well-nigh ii minutes.
- Mix raspberry puree into cream cheese mixture, then with mixer running pour in gelatin mixture. Mix until good combined.
- Add whipped cream mixture to cream cheese mixture, and so crease until mixtures are combined.
- For the crackers: Spread plenty graham crackers on the bottom of a thirteen by ix-inch baking dish to embrace the bottom surface (interruption as well as cut crackers to fit equally needed).
- Spread one/2 of the raspberry mousse mixture evenly over that commencement graham cracker layer in addition to shine with an commencement spatula. Top amongst a second layer of graham crackers.
- Top alongside remaining one/ii of the raspberry mousse mixture too spread even. Add a final layer of graham crackers.
- For the topping: In the same mixing bowl used to whip the cream earlier add together the remaining 1 i/4 cups heavy cream together with ane/4 loving cup powdered saccharide, as well as ane tsp vanilla. With electrical hand mixer set on high speed speed (as well as now using rinsed and dried beater blades) whip until stiff peaks form.
- Spread whipped cream over the height of the third layer of graham crackers for the final layer.
- Cover too refrigerate for at least half-dozen hours in addition to up to 2 days.
- Cut into slices and serve garnished alongside raspberries (and optional mint leaves if y'all'd like to use those as well).
Nutrition Facts
Raspberry Icebox Cake
Amount Per Serving
Calories 453
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 90mgxxx%
Sodium 272mg12%
Potassium 159mgv%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 1014IUxx%
Vitamin C 8mgten%
Calcium 82mgviii%
Iron 1mgvi%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates alone. See full disclaimer hither.