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Easy No-Bake Labor Day Icebox Cake: Best Summer Dessert

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This Easy No-Bake Labor Day Icebox Cake is a creamy, no-oven dessert made with layers of graham crackers and a light cream filling. Perfect for summer gatherings, it sets in the fridge overnight and tastes like a cross between cheesecake and pudding cake.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 8 oz (226 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 box (14.4 oz / 408 g) graham crackers (about 3 sleeves)
  • 1 cup (240 ml) cold milk
  • 1 cup (240 ml) heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Fresh berries or chocolate shavings for garnish

Instructions

  1. Whip the heavy cream: Pour 2 cups of cold heavy cream into a large mixing bowl. Beat on medium-high speed until soft peaks form, about 3-4 minutes.
  2. Soften and beat the cream cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until well combined and fluffy.
  3. Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
  4. Prepare the graham crackers: Open the box and separate the crackers. You’ll need about 36 whole crackers for three layers in a 9×13 dish.
  5. Assemble the first layer: Spread a thin layer of the cream mixture on the bottom of your 9×13 dish. Arrange a single layer of graham crackers on top, covering the bottom completely.
  6. Add the cream layer: Spread about one-third of the remaining cream mixture evenly over the graham crackers.
  7. Repeat layers: Add another layer of graham crackers, followed by another third of the cream mixture. Repeat one more time. You should end with a final layer of cream mixture on top.
  8. Cover and chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours, but overnight is best.
  9. Prepare the topping: When you’re ready to serve, whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread or pipe this over the chilled cake.
  10. Garnish and serve: Top with fresh berries, chocolate shavings, or both. Slice into squares and serve cold.

Notes

For best results, chill overnight. Let the cake rest at room temperature for 5 minutes before serving. Use a wet knife for clean slices. The cake can be frozen for up to 2 months (without topping).

Nutrition

Keywords: no-bake dessert, icebox cake, summer dessert, Labor Day dessert, graham cracker cake, easy dessert

Find it online: https://snappyspoon.com/easy-no-bake-labor-day-icebox-cake-best-summer-dessert/