No-Bake Raspberry Icebox Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
16 oz cream cheese, softened
1/4 cup sweetened condensed milk
1 1/2 cups fresh raspberries (plus extra for topping)
1 cup raspberry jam or preserve
Optional: fresh mint for garnish
Directions:
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of a 9x9-inch dish. Chill for 20 minutes.
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat cream cheese and sweetened condensed milk until smooth and creamy. Gently fold in half of the whipped cream.
Spread half the cream cheese mixture over the chilled crust.
Spoon raspberry jam over the cream cheese layer and gently swirl. Add a layer of fresh raspberries.
Repeat with remaining cream cheese mixture and top with the rest of the whipped cream.
Chill for at least 4 hours or overnight for best results.
Garnish with extra raspberries and fresh mint before serving.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 320 kcal | Servings: 9 servings
Tips:
Use seedless raspberry jam for a smoother texture between layers.
Freeze the cake for 30 minutes before slicing to get clean, sharp edges.
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