A cool no-bake Summer Berry Icebox Cake with fluffy cream cheese mousse, graham crackers, strawberries, and blueberries.

Scale

8 ounces block-style cream cheese, softened

¾ cup confectioner’s sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1.5 cups heavy cream, very cold

12 graham crackers

16 ounces strawberries, thinly sliced

11 ounces blueberries

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1. Beat the softened cream cheese until smooth.

2. Mix in confectioner’s sugar, vanilla extract, and kosher salt until fully combined.

3. In a separate bowl, whip the very cold heavy cream until medium peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

5. Spread a thin base layer of the cream mixture in an 8×8 or 9×9 square pan.

6. Add a layer of graham crackers.

7. Spread about one-third of the cream mixture evenly over the crackers.

8. Add a layer of sliced strawberries.

9. Repeat the layering process with graham crackers, cream mixture, and blueberries.

10. Add one more layer of graham crackers and cream mixture.

11. Top with a mix of strawberries and blueberries.

12. Cover and refrigerate for at least 3 hours.

13. Slice and serve chilled.

Use full-fat block cream cheese for the best structure.

Spreadable cream cheese will not set as well.

Only heavy cream will whip correctly, so avoid lower-fat substitutes.

Keep the cream very cold before whipping.

Fold gently to keep the filling light.

Chill at least 1 hour for a firmer result or longer for a softer cake-like texture.

Best texture comes within 12 to 24 hours.

Store covered in the refrigerator for up to 3 days.

Frozen fruit is not recommended because it releases excess moisture.

Graham crackers can be replaced with wafers if desired.