This delicious Berry Cheesecake Icebox Pie is a quick and easy dessert that’s perfect for any occasion. With its creamy layers of whipped cream, tangy cream cheese, and fresh mixed berries, this no-bake treat offers a refreshing twist. You can easily customize it with your favorite berries or even swap in pantry staples for a simple, crowd-pleasing delight!
Recipe Ingredients:
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, at room temperature
- 1 tablespoon vanilla bean paste
- 1/2 cup powdered sugar
- 2 1/2 cups mixed berries
- 2 tablespoons mixed berry preserves
- Zest of 1 lemon plus juice of 1/2 lemon
- 9 graham crackers
- Fresh mint leaves, for garnish
How To Make Berry Cheesecake Icebox Pie?
- Prepare the Pan: Line a loaf pan with plastic wrap, ensuring the wrap hangs over all edges for easy removal.
- Make the Cream Mixture: In a bowl, beat the heavy cream until stiff peaks form. Add the cream cheese, vanilla paste, and powdered sugar, then beat again until light and fluffy.
- Prepare the Berry Mixture: In a separate bowl, combine 2 cups of mixed berries with the berry preserves, lemon zest, and lemon juice. Mix until well combined.
- Layer the Pie: Add a layer of graham crackers/digestive biscuits to the pan, breaking them as needed. Spread a quarter of the cream mixture over the crackers, then a third of the berry mixture. Repeat this process two more times, finishing with a layer of cream.
- Garnish and Chill: Top with the remaining 1/2 cup fresh berries and fresh mint leaves. Cover lightly with plastic wrap and refrigerate for at least 4 hours until set.
- Serve: Use the plastic wrap to lift the pie from the pan. Slice and serve chilled.
Recipe Tips
- Use Softened Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This helps avoid lumps and creates a smooth, creamy filling.
- Whip the Cream Properly: Beat the heavy cream until stiff peaks form. This will give your pie a light and fluffy texture, which is key for the perfect icebox pie.
- Layer Graham Crackers Evenly: Break the graham crackers to fit snugly in the pan. This helps create a sturdy base and ensures each slice holds together well.
- Let It Chill Completely: Refrigerate the pie for at least 4 hours, or overnight if possible. This allows the layers to set, making slicing easier and keeping the pie intact.
- Add Fresh Garnish Just Before Serving: If you’re using fresh mint or extra berries on top, add them just before serving to keep them vibrant and fresh-looking.
How To Store Leftovers?
Let the Berry Cheesecake Icebox Pie sit at room temperature until it’s no longer cold from the fridge. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories:394
- Total Fat:28 g
- Saturated Fat:16 g
- Carbohydrates:34 g
- Dietary Fiber:2 g
- Sugar:21 g
- Protein:5 g
- Cholesterol:79 mg
- Sodium:264 mg
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Berry Cheesecake Icebox Pie
Description
This delicious Berry Cheesecake Icebox Pie is a quick and easy dessert that’s perfect for any occasion. With its creamy layers of whipped cream, tangy cream cheese, and fresh mixed berries, this no-bake treat offers a refreshing twist. You can easily customize it with your favorite berries or even swap in pantry staples for a simple, crowd-pleasing delight!
Ingredients
Instructions
- Prepare the Pan: Line a loaf pan with plastic wrap, ensuring the wrap hangs over all edges for easy removal.
- Make the Cream Mixture: In a bowl, beat the heavy cream until stiff peaks form. Add the cream cheese, vanilla paste, and powdered sugar, then beat again until light and fluffy.
- Prepare the Berry Mixture: In a separate bowl, combine 2 cups of mixed berries with the berry preserves, lemon zest, and lemon juice. Mix until well combined.
- Layer the Pie: Add a layer of graham crackers/digestive biscuits to the pan, breaking them as needed. Spread a quarter of the cream mixture over the crackers, then a third of the berry mixture. Repeat this process two more times, finishing with a layer of cream.
- Garnish and Chill: Top with the remaining 1/2 cup fresh berries and fresh mint leaves. Cover lightly with plastic wrap and refrigerate for at least 4 hours until set.
- Serve: Use the plastic wrap to lift the pie from the pan. Slice and serve chilled.
Notes
- Use Softened Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This helps avoid lumps and creates a smooth, creamy filling.
- Whip the Cream Properly: Beat the heavy cream until stiff peaks form. This will give your pie a light and fluffy texture, which is key for the perfect icebox pie.
- Layer Graham Crackers Evenly: Break the graham crackers to fit snugly in the pan. This helps create a sturdy base and ensures each slice holds together well.
- Let It Chill Completely: Refrigerate the pie for at least 4 hours, or overnight if possible. This allows the layers to set, making slicing easier and keeping the pie intact.
- Add Fresh Garnish Just Before Serving: If you’re using fresh mint or extra berries on top, add them just before serving to keep them vibrant and fresh-looking.
Berry Cheesecake Icebox Pie