Raspberry Icebox Cake – An easy no bake dessert that is cool, creamy and perfect for Summer months! This icebox cake has layers of Oreo cookies, fresh raspberries and creamy cheesecake layered in a pan!
There is something about an easy icebox cake that is so perfect and delicious during the summer.
The beauty of this dessert is how simple it is to make and with such little effort.
With berry season it will be fun to try different combinations but there is no alternative to those fresh raspberries. They make this dessert such a gorgeous.
What is an icebox cake?
An icebox cake is a no bake cake, usually made with cookies or graham crackers and layers of whipped cream or pudding and other sweet fillings.
The cookies soften in the cake form the moisture of the of whipped cream or pudding and the whole dessert becomes cake like as it chills in the refrigerator.
These cakes are also called lush recipe, dessert lasagna or dream dessert.
How to make Raspberry Icebox Cake?
Icebox cake are so easy to put together. Make your cream cheese filling, then dip the Oreo cookies in the milk and layer it is a pan. Layer of cookies, cream cheese and raspberries, repeat the layers and finish with cream cheese filling. Let the fridge work it is the magic for a few hours and your icebox cake is ready to serve!
Can I use frozen raspberries?
Frozen raspberries are too soft and almost mushy in texture once thawed, so they would not do well in this cake.
What is there not to love? A few simple ingredients and few hours in the fridge and you have one the most delicious dessert! Enjoy!
Raspberry Icebox Cake
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes6
hours20
minutesRaspberry Icebox Cake – An easy no bake dessert that is cool, creamy and perfect for Summer months! This icebox cake has layers of Oreo cookies, fresh raspberries and creamy cheesecake layered in a pan!
Ingredients
36-40 Oreo cookies
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
2 cups fresh raspberries
½ cup milk
- For Garnish:
Fresh raspberries, optional
Mint leaves, optional
Directions
- In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
- In separate bowl, whip heavy cream until soft peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine, set aside
- Dip half of Oreo Cookies about 18-20, one at the time, in the milk and place in 9×9-inch square pan
- Spread 1/3 of cream cheese filling on top of the cookies
- Top half od fresh raspberries, spread 2/3 of cream cheese filling on top of the fresh raspberries
- Dip second half of Oreo Cookies, one at the time, in the milk and place over cream cheese filling and add the rest half of the fresh raspberries
- Top with remaining cream cheese filling
- Refrigerate for at least 6 hours or until set
- Garnish with fresh raspberries and mint leaves if desired