What to do with a fridge full of berries, cream cheese and whipping cream leftover from a cooking class (did you know I’ve brought my classes online – details here) and a container of butter cookies I needed to re-test? Well, I figured I could make another batch of the no-bake Mixed Berry Cheesecake Trifle but the cookies (butter cookies, not ladyfingers I’d typically use in a trifle) were calling out for something else – a no-bake icebox cake!
A what-the-what? An icebox cake is an easy, no-bake dessert (traditionally) made with chocolate wafer cookies and whipped cream that you assemble, not unlike a trifle, then refrigerate for few hours or overnight until is firms up then becomes a magical creamy “cake”. I hadn’t heard much about these until I made Dorie Greesnpan’s Mocha Dupont but there’s a fabulous article here you might be interested in. My ingredients were definitely needing to be fashioned into an icebox cake, albeit with a cheesecake cream as opposed to just plain whipped cream!
A recipe that uses up bits and pieces in the fridge and pantry that I can share with neighbours? All over it!
A recipe that looks much more challenging to make than it actually is? Sign me up!
Each slice will look slightly different when you cut it…
But they’re all equally beautiful!
And the best part – it only takes about 15 minutes to put together, then it hangs out in the fridge for 6 hours or overnight…
6 hours 15 minutes
For the cheesecake cream:
1 cup (250 mL) heavy (35%) cream
1 x 8oz (250 g) package brick-style cream cheese, at room temperature
1/4 cup (35 g) icing sugar, sifted
1 teaspoon pure vanilla extract
18-20 small cookies (rectangular or square) like butter cookies or graham crackers
approx. 400g strawberries, diced (1 1/2 cups when chopped)
1/4 cup blueberries
Make the cheesecake cream:
- Using handheld electric beaters or a stand mixer fitted with a whisk attachment, whip the cream on high speed until it forms stiff peaks, about 2 minutes.
- In a separate bowl, use the mixer (no need to rinse the attachments if you are using hand beaters) to beat the cream cheese with the icing sugar on medium speed until smooth (If you’re using a stand mixer, you’ll need the paddle attachment for this).
- Add the vanilla and mix well.
- Add the cream, 1/3 cup at a time, to the cream cheese mixture. Fold gently with a rubber spatula after each addition until thoroughly combined.
Assemble the cake:
- Line a loaf pan (mine was 5x9 inches/ 11 x 22cm, holding approx 1.5 quart/ 1.4L) with parchment paper, leaving some overhang on all sides.
- Make a layer of cookies, covering the entire base of the pan. You might need to break them up a bit to make them fit, like a delicious jigsaw.
- Layer approx. 1/3 of the cheesecake cream on the cookies. Sprinkle approx 1/2 cup of the chopped strawberries on the cream.
- Make a second layer of cookie, pressing them into the berries slightly. Cover the entire surface again.
- Layer half the remaining cream on the cookies, smoothing across the whole surface. Sprinkle another 1/2 cup of the berries on the cream across the entire surface.
- Layer the remaining cookies on the berries and press down slightly. Cover the cookies with the remaining cream then the remaining strawberries and blueberries.
- Make sure not to touch the surface of the cake with plastic wrap and cover loosely.
- Refrigerate 6 hours to overnight.
- Remove from the fridge, uncover and gently remove the cake from the loaf pan by pulling it out by the parchment paper.
- Gently slice and serve.
Best enjoyed the day it's made or the next day.
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A dessert that doesn’t take much effort, looks gorgeous and goes down easily on a hot summer night? Simply the best. Way to turn leftovers into “bestovers” 🙂
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