Easy No-Bake Raspberry Icebox Cake Dessert Recipe
This Raspberry Icebox Cake recipe is an excellent way to welcome spring, if I do say so myself. Give this no-bake dessert a save for the upcoming celebration season. It’s a cool, simple dessert that allows you to give the oven a break on those hot summer days.
Raspberry Cream Icebox Cake is a tasty, fruity spin on a classic recipe. Get ready to dig into layers of deliciousness, including fresh raspberry, creamy whipped cream, and crunchy cookies for a taste and texture flavor blast.
No-Bake Raspberry Cream Icebox Cake
I’m so hooked on no-bake layered desserts, especially as the weather starts to warm up. Give me fruity, whipped creamy, refreshing treats that don’t require the oven!
It all starts with Easter, and then it’s game ON for all BBQ’s, Mother’s Day, Father’s Day, and all other spring and summer shindigs.
Just like the banana split icebox cake recipe that starts taking off this time of the year, this raspberry ice box cake is sure to also be a new family favorite. If you prefer chocolate, give this chocolate eclair cake a try.
The cream layer in this icebox cake is a light, raspberry cream flavor with an airy mousse-like texture. The graham crackers soften to resemble thin cake-like layers. SO GOOD. If you’ve ever had an eclair cake (which technically is a chocolate icebox cake,) this is like a fruity version of that.
Reasons to Love this Raspberry Icebox Cake
- It’s super easy to make using simple ingredients and with no oven needed.
- Fresh raspberries add a burst of natural sweetness.
- The creamy layers are light and fluffy, perfect for a summer treat.
- Ideal for Easter, picnics, or any warm-weather gathering. It’s also pink/red, so great for Valentine’s Day and Sweetest Day!
- A no-bake favorite that keeps your kitchen cool.
- A sure hit for anyone who loves fruity, creamy desserts.
Ingredients
Here’s what you need to make this raspberry cream icebox cake recipe. The measurements are in the recipe card below.
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Raspberry jam
- Fresh raspberries
- Graham crackers
Directions
Start by beating the heavy whipping cream, powdered sugar, and vanilla extract in a large chilled mixing bowl until it’s nice and smooth.
Take one-third of this whipped cream mixture and set it aside. Then, mix the raspberry jam into the rest of the whipped cream until they’re well combined.
Gently fold 1 cup of fresh raspberries into the raspberry-jam-infused whipped cream.
Grab an 8×8 baking dish and spread a thin layer of your raspberry cream mixture right at the bottom.
Lay down the first layer of graham crackers on top of the cream. You might need to break some crackers in half to get a good fit.
Next, spread half of the remaining raspberry cream mixture over the graham crackers for the whipped cream layer.
Time for another layer! Add more graham crackers, then the rest of the raspberry cream, and finish with a final layer of graham crackers.
Now, take the whipped cream you set aside earlier and spread it over the top layer of graham crackers.
Cover the baking dish and pop it into the fridge. Let it chill for 4-6 hours, or even overnight, so the graham crackers soften up nicely.
Before serving, sprinkle the top with the remaining fresh raspberries. Slice it up and serve this delightful treat. Enjoy!
What Else to Serve
If you’re going wild for raspberries, here are some more raspberry recipes from the blog. Create a berry-themed dessert table with these goodies. This White Chocolate Raspberry Monkey Bread offers a gooey, yet gorgeous brunch treat. Easy Raspberry Tarts give you sweet and tangy little bites. Raspberry and Peach No-Churn Ice Cream is extra scrumptious on really hot days.
Recipes Swaps and Variations
- Berries: Swap out raspberries for strawberries, blueberries, or a mix of your favorite fresh berries to create different flavor combos.
- Jam: If raspberry jam isn’t your um… jam, feel free to use strawberry, blackberry, or even apricot jam.
- Flavor Extracts: While vanilla extract is the normal go-to, almond or orange extract can offer an interesting flavor twist to your whipped cream.
- Toppings: Customize the top of your cake with different toppings like shaved chocolate, toasted nuts, or a sprinkle of citrus zest to add an extra pop of flavor and texture.
Equipment Needed
- Large Mixing Bowl: Chilled for best results.
- Hand Mixer or
Stand Mixer - Spatula
- Measuring Tools
- 8×8 Baking Dish or Square Pan
- Sharp Knife
Storage
Store any leftovers in an airtight container in the refrigerator. It should be good for up to 3-4 days. Keep in mind the graham crackers will get less crispy the longer it sits.
Recipe Notes and FAQ
u003cstrongu003eCan I use frozen raspberries?u003c/strongu003e
Yes, but thaw and drain them well to avoid excess moisture in the cake.
u003cstrongu003eWhat can I use if I don’t have an electric mixer?u003c/strongu003e
A whisk and some elbow grease can work, though it’ll take longer to reach the right consistency.
u003cstrongu003eHow do I know when the whipped cream has reached stiff peaks?u003c/strongu003e
When you lift your beaters or whisk, the peaks should stand straight up without collapsing.
Raspberry Icebox Cake Recipe
Equipment
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Ingredients
- 3 cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup raspberry jam
- 1 ½ cup raspberries fresh
- 16 graham crackers
Instructions
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until it becomes smooth.3 cup heavy whipping cream, ½ cup powdered sugar, 1 tsp vanilla extract
- Reserve one-third of the whipped cream. Blend the raspberry jam into the rest of the cream until it’s thoroughly mixed.¼ cup raspberry jam
- Fold 1 cup of fresh raspberries into the mixture with the jam.1 ½ cup raspberries
- In an 8×8 baking dish, spread a thin layer of the raspberry cream mixture at the bottom.
- Add a single layer of graham crackers on top of the cream, breaking some crackers to fit if necessary.16 graham crackers
- Layer half of the remaining raspberry cream over the crackers.
- Add another layer of graham crackers, follow with the remaining raspberry cream, and then top with a final layer of graham crackers.
- Finish by spreading the set-aside whipped cream over the top.
- Cover the dish and refrigerate for 4 to 6 hours, or overnight, allowing the graham crackers to soften. Before serving, garnish with the leftover raspberries, slice, and serve.
Nutrition
Pin this image to your summer sweets board to save and share!
If you give this Raspberry Icebox Cake a try, I’d love to see what you make! Share your photos and tag me on social media so I can drool over it. And don’t forget to subscribe for more tasty recipes. Feel free to leave a comment with any questions or feedback!
