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Icebox Cake: Silky No-Bake Layers with Fresh Berries
Molly

Icebox Cake: Silky No-Bake Layers with Fresh Berries

A refreshing no-bake dessert with a graham cracker crust, airy Swiss meringue, and fresh berries. Chilled in a springform pan for 12 hours, this layered cake is perfect for summer gatherings. Naturally gluten-free and dairy-free options available.
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Prep Time 25 minutes
Cook Time 1 day
Total Time 1 day
Servings: 8 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • ¼ cup melted butter
  • 2 cups heavy whipping cream
  • 4 egg whites or 3/4 cup aquafaba
  • 2 cups thawed mixed berries
  • 1 tsp vanilla extract
  • Optional: 1/4 tsp salt

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into an 8-inch springform pan
  2. Chill crust in refrigerator while preparing frosting
  3. Whisk egg whites and 2 tbsp sugar over simmering water until warm. Churn to stiff peaks with stand mixer
  4. Fold in chilled whipping cream, vanilla, and optional salt
  5. Spread half the frosting over crust. Layer berries, remaining frosting, then top with berries
  6. Refrigerate at least 12 hours (max 72 hours)

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 8gCholesterol: 60mgSodium: 120mgFiber: 2gSugar: 11g

Notes

Use gluten-free graham crackers if needed
Chill whipped cream for stiffer peaks
Springform pan helps maintain layer structure
For vegan version, substitute aquafaba for egg whites

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