Raspberry Icebox Cake Recipe – Easy No-Bake Summer Dessert
Raspberry icebox cake is the ultimate no-bake dessert! Made with layers of graham crackers, fluffy whipped cream, and juicy raspberries, this chilled cake is light, refreshing, and perfect for summer parties, potlucks, or holiday gatherings.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9×13-inch baking pan
- Parchment paper
- Plastic wrap
Ingredients
- 2 cups heavy cream (or whipped topping)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 box graham crackers
- 3 cups fresh raspberries (plus extra for garnish)
- Optional: ½ cup lemon curd for tangy flavor
- Optional: crushed graham crackers for topping
Instructions
- Prepare Pan: Line baking pan with parchment paper for easy removal.
- Make Cream Filling: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Layer Cake: Place graham crackers at the bottom of the pan. Spread cream filling over crackers, then scatter raspberries.
- Repeat Layers: Continue layering until pan is full, ending with cream and raspberries on top. Press crackers gently to even layers.
- Chill: Cover with plastic wrap and refrigerate for 8–12 hours (overnight is best).
- Garnish & Serve: Top with crushed crackers, lemon curd drizzle, or extra raspberries before slicing. Serve chilled.
Notes
- Chill overnight for best texture.
- Use firm, fresh raspberries to avoid soggy layers.
- Substitute strawberries or blueberries for variety.
- Vegan option: use coconut cream and plant-based crackers.
- Garnish just before serving for freshness.