Fruity, flavorful and delicious this Raspberry Icebox Cake is a delicious layered no bake dessert that you will want to make for all your summer get-togethers.
I adore raspberries! They are one of my absolute favorite fruits to just munch on but I also love using them in so many desserts, it is one of my favorite baking fruits.
I actually love to bake with all fruits because I really love the burst of flavor that it gives desserts, especially in this Raspberry Icebox Cake, so delish!
This is a really easy cake to put together, it’s no bake so you don’t have to worry about heating up your kitchen and it’s mainly just layering!
You really can’t get much better than that in my opinion. I loooooove no bake desserts as they are usually super easy to put together which I love easy as you all know!
With raspberry preserves and fresh raspberries in this cake recipe, you get two different textures which is amazing. I love the smoothness of the jam and I love the bursts of the fresh berries.
Some of our other favorite no bake desserts we have on our site include No Bake Oreo Pie, No Bake White Chocolate Raspberry Cheesecake and No Bake Almond Joy Cookies.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this comes together quickly and easily.
- The refrigeration of this makes it nice and soft.
- You can swap out any fruits that you like.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Heavy whipping cream
Vanilla extract
Powdered sugar
Seedless red raspberry preserves
Fresh raspberries
Graham crackers
HOW TO MAKE A RASPBERRY ICEBOX CAKE:
- Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed. Add in the vanilla and the powdered sugar a little at a time until mixed in. Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
- In a medium-sized bowl, add the preserves and whisk it until smooth. Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
- In the bottom of a 9×13 baking dish, spread about ¼ cup of plain whipped cream on the bottom. Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge. Place another layer of graham crackers on top. Add the whipped cream mixed with the preserves on top, smooth it out to the edge. Add another layer of graham crackers. Top with ½ of the remaining whipped cream and smooth it out. Add one last layer of graham crackers. Top with the last of the whipped cream.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Cut and serve with a garnish of fresh raspberries and mint, optional.
See, it’s all about the layering! And there are a lot of layers in this Icebox Cake! But my favorites are the layers that have the raspberries and the preserves in them.
Those really set this cake apart from all the others. It is super fresh and absolutely delicious and one recipe that you will want to be making over and over again.
WHAT OTHER FRUITS CAN I USE?
We have made this Icebox Cake with a variety of fruits in the past some of them include:
- Strawberries
- Oranges
- Peaches
- Blackberries
You will want fruit that comes in a jam or preserves and that is easily able to be cut into smaller pieces if it is a larger fruit like strawberries.
CAN I USE COOL WHIP?
Although we do like to use homemade whipped cream you can use cool whip if you do not want to make your own. Just make sure you buy enough to cover this cake.
HOW TO STORE:
To store this cake you can wrap the pan tightly with foil or plastic wrap and it’s best eaten within 1-2 days or it gets too soggy.
This cake can also be frozen, to do this wrap your dish in plastic wrap and then foil and place in the freezer where it will keep for up to 1 month.
To defrost, remove to the refrigerator overnight until you are able to slice through it easily.
TIPS AND TRICKS:
- Make sure your cream is very cold, it is easier to whip that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see my tips above.
- You can also use other fruits in this, see my suggestions above.
If you want a deliciously fruity and easy dessert recipe for your summer get-togethers, then you need to make this Raspberry Icebox Cake!
If you like this recipe you might also like:
- No Bake Mini Lemon Oreo and Raspberry Cheesecakes
- Chocolate Covered Strawberry Icebox Bars
- Whole Berry Raspberry Curd
If you’ve tried this RASPBERRY ICEBOX CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Raspberry Icebox Cake
Ingredients
- 4 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 1/2 cup seedless red raspberry preserves
- 6 ounces fresh raspberries
- 3-4 sleeves graham crackers
Instructions
- Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed. Add in the vanilla and the powdered sugar a little at a time until mixed in. Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
- In a medium-sized bowl, add the preserves and whisk it until smooth. Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
- In the bottom of a 9x13 baking dish, spread about ¼ cup of plain whipped cream on the bottom. Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge. Place another layer of graham crackers on top. Add the whipped cream mixed with the preserves on top, smooth it out to the edge. Add another layer of graham crackers. Top with ½ of the remaining whipped cream and smooth it out. Add one last layer of graham crackers. Top with the last of the whipped cream.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Cut and serve with a garnish of fresh raspberries and mint, optional.
Notes
- Make sure your cream is very cold, it is easier to whip that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see my tips above.
- You can also use other fruits in this, see my suggestions above.
Nutrition
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