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Icebox Cake Recipe
This Icebox Cake Recipe is a no-bake, creamy layered cake with graham cracker layers and a silky whipped cream filling—perfect as a chilled dessert recipe for hot summer days or easy entertaining.
What Is an Icebox Cake, Anyway?
If you grew up around grandparents who called the fridge “the icebox,” this classic icebox cake will feel like a sweet little time machine. A traditional refrigerator cake dessert is made by layering cookies or graham crackers with cream, then letting the whole thing chill until the layers soften into a creamy layered cake you slice like a regular cake.
What makes this one special? It’s an easy icebox cake with simple ingredients you probably have at home, no oven required, and it works for every season. In summer, I serve it as a cool no bake icebox cake on the patio with fresh berries. In the winter, I turn it into a chocolate icebox cake with cocoa and chocolate shavings and bring it to potlucks.
As a 50-year-old mom who’s cooked through decades of busy school nights and big family holidays, I love a make ahead dessert that doesn’t ask me to hover by the oven. This simple dessert recipe goes from “box of crackers and some cream” to “wow, did you really make this?” with very little effort—just a long nap in the fridge.
You can think of it as a layered cookie cake that feels like a mash-up of tiramisu, tres leches, and grandma’s pudding desserts. Very low stress. Very high reward.
Why You’ll Love This Icebox Cake Recipe
- No oven needed—this is a true no bake icebox cake.
- Simple pantry ingredients you recognize and can pronounce.
- Make ahead dessert that tastes even better the next day.
- Creamy, fluffy whipped cream filling with just enough structure to slice cleanly.
- Flexible base: use graham cracker layers, vanilla wafers, or chocolate wafers.
- Easy to flavor—turn it into a chocolate icebox cake, lemon-berry, or mocha.
- Kid- and crowd-friendly; it looks fancy but takes almost no baking skill.
- Perfect summer dessert idea for BBQs, cookouts, and holiday weekends.
- Scales well: use a smaller dish for family dinners or a big pan for parties.
- Naturally egg-free and easy to tweak for gluten-free or lower-sugar diets.
Ingredients for This Easy Icebox Cake
Let me walk you through what you’ll need for this classic icebox cake base. You can mix and match cookies for a vanilla wafer icebox cake or a chocolate wafer icebox cake, but the method stays the same.
For the Creamy Whipped Filling
- 3 cups heavy whipping cream, cold
- Cold cream whips faster and holds better—don’t skip chilling.
- 8 oz cream cheese, softened to room temperature
- This gives a more stable whipped cream filling that slices nicely.
- 1 cup powdered sugar
- Sweetens and helps the cream hold its shape. You can reduce to ¾ cup for a less sweet cake.
- 2 teaspoons pure vanilla extract
- Use real vanilla if you can; it makes a big flavor difference.
- ¼ teaspoon fine sea salt
- Just a pinch to balance the sweetness and bring out the vanilla.
For the Cookie Layers
- About 45–55 graham cracker sheets
- Enough for 3–4 layers in a 9×13-inch pan. Use honey or cinnamon grahams.
- OR: 14–16 oz vanilla wafers or thin chocolate wafers
- For a more classic chocolate wafer icebox cake or vanilla wafer icebox cake, swap these in equally.
Optional Add-Ins and Toppings
Pick a couple—no need to use them all.
- 1–1½ cups fresh berries (strawberries, raspberries, blueberries), sliced
- ½ cup mini chocolate chips or finely chopped dark chocolate
- 2 tablespoons unsweetened cocoa powder (to turn part of the cream chocolate)
- Chocolate shavings, cookie crumbs, or crushed graham crackers for topping
- Caramel or chocolate sauce for drizzling before serving
Ingredient Tips
- Cream cheese: Cut into cubes and let sit out for 30–45 minutes, so it blends smoothly with no lumps.
- Heavy cream: I like brands labeled “heavy whipping cream” with at least 36% fat; they whip up thicker.
- Cookies: Thinner cookies soften faster. If yours are extra thick, plan on a longer chill time (closer to overnight).
Step-by-Step Directions for the Icebox Cake Recipe
This is where the magic happens—slowly, in your refrigerator.
1. Prepare Your Pan
- Lightly grease a 9×13-inch baking dish, or line it with parchment paper with overhang for easier lifting and slicing.
- A glass dish looks pretty if you want to show off those layers.
2. Whip the Cream Cheese Base
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes.
- Scrape down the sides so there are no hidden lumps; they like to hide.
3. Add Sugar, Vanilla, and Salt
- Add the powdered sugar, vanilla extract, and salt to the cream cheese. Beat again until fully combined and creamy.
- It should look like a thick, shiny frosting.
4. Whip the Cream Separately
- In a second large, chilled bowl, pour in the cold heavy cream. Beat on medium-high speed until stiff peaks form, 3–5 minutes.
- When you lift the beaters, the cream should stand up and not flop over. Don’t keep going, or you’ll head toward butter.
5. Fold the Cream Together
- Gently fold the whipped cream into the cream cheese mixture in 2–3 batches.
- Use a spatula and a light hand so you don’t deflate the cream; think “scoop and fold,” not “stir like soup.”
- Taste and adjust sweetness if needed.
Chocolate twist: For a simple chocolate icebox cake, sift 2 tablespoons cocoa powder into part or all of the cream mixture and fold gently until no streaks remain.
6. Build the First Graham Cracker Layer
- Arrange a single layer of graham cracker sheets (or wafers) across the bottom of the pan. Break pieces as needed to cover the entire surface.
- A few gaps are fine; the cream will settle and fill them.
7. Spread the Cream Layer
- Spoon about ⅓ of the whipped cream filling over the crackers and spread into an even layer with an offset spatula or back of a spoon.
- Aim for a layer about ½–¾ inch thick.
8. Add Extras (If Using)
- Sprinkle on a handful of berries or chocolate chips over the cream if you’d like.
- Try to keep them in a single, fairly even layer so you still get clean slices.
9. Repeat the Layers
- Add another layer of graham crackers, then another layer of cream, repeating until you have 3–4 layers of crackers and you finish with a thick layer of cream on top.
- Gently press the crackers down so they make good contact with the cream. That’s how they soften into that lovely cake-like texture.
10. Chill Until Set
- Cover the dish tightly with plastic wrap or a reusable lid.
- Chill in the refrigerator for at least 4 hours, but 8–12 hours (or overnight) is best for the crackers to soften fully.
- For a weekend brunch or birthday, I usually assemble it the night before and forget about it until the next day.
11. Add Toppings and Serve
- Just before serving, top your refrigerator cake dessert with extra berries, cookie crumbs, chocolate shavings, or a drizzle of chocolate or caramel sauce.
- Slice with a sharp knife, wiping the blade between cuts for nice, clean pieces.
Servings & Timing
- Yield: About 12–16 servings (depending on how big you slice)
- Prep Time: 20–25 minutes
- Chill Time: 4–12 hours (overnight recommended)
- Total Time: About 4½–13 hours, most of it hands-off in the fridge
This is a classic make ahead dessert—your refrigerator does the hard part while you’re at work, sleeping, or chasing kids.
Fun Variations to Try
One of my favorite things about this easy icebox cake is how flexible it is. Think of this recipe as your base, and then play.
- Berry Lemon Icebox Cake: Add 1–2 teaspoons lemon zest to the cream and layer in sliced strawberries and blueberries.
- Mocha Chocolate Icebox Cake: Stir 2 tablespoons cocoa powder and 1 tablespoon instant espresso powder into the cream, and use chocolate wafers instead of grahams.
- Peanut Butter Cup Version: Beat ½ cup creamy peanut butter into the cream cheese, then sprinkle chopped peanut butter cups between layers.
- Gluten-Free Icebox Cake: Use gluten-free graham crackers or gluten-free vanilla wafers—everything else stays the same.
- Lower Sugar Version: Use about ½–¾ cup powdered sugar, and rely on berries for extra sweetness.
- Banana Pudding Style: Alternate layers of vanilla wafers, sliced bananas, and the whipped cream filling for a nostalgic spin.
If you find a combo your family falls in love with, jot it down. These “house recipes” become part of your story, and I’m a big believer that food memories are some of the best ones we get.
Storage, Freezing & Make-Ahead Tips
Storing in the Fridge
- Cover the pan tightly with plastic wrap or a lid.
- Store in the refrigerator for up to 3 days. The texture is best on days 1 and 2; by day 3, it’s softer but still tasty.
Freezing This Icebox Cake
- For longer storage, freeze the assembled cake (without fresh berry toppings) well wrapped in plastic, then foil, for up to 1 month.
- Thaw overnight in the refrigerator before serving, then add fresh toppings.
Make-Ahead Advice
- For company or holidays, assemble the cake 1 day ahead. Overnight chill time gives you the dreamiest, most cake-like texture.
- If your schedule is wild, you can even assemble it two days ahead; just don’t add juicy fruit on top until right before serving so it doesn’t weep.
No reheating needed, of course—this is a chilled dessert recipe through and through.
Notes From My Kitchen
I first learned the idea of a classic icebox cake from my grandmother, who used the famous chocolate wafer cookies that used to be in every grocery store. We’d stack cookies and whipped cream into a long log, chill it, and slice on a diagonal. It felt like magic, watching crunchy cookies soften into cake.
Over the years, I’ve tested this recipe more times than I can count—different brands of graham crackers, various creams, a few too-soft versions, one very sweet version my kids absolutely loved and I could barely finish. A few things I’ve learned:
- Cream cheese or mascarpone in the whipped cream filling makes the cake more stable and less weepy.
- Longer chill times create better texture; if you’re impatient (I hear you), cut a small corner piece at 4 hours, then serve the rest later.
- Don’t stress about perfectly lined crackers. Once sliced, the rustic layers look beautiful.
- A little salt in sweet desserts makes flavors “pop” more than plain sugar ever can.
If you’re new to no bake cakes, this is such a forgiving recipe. It’s almost impossible to ruin as long as you chill it and don’t forget the sugar.
Icebox Cake Recipe FAQs
1. Can I make this icebox cake recipe without cream cheese?
Yes. You can skip the cream cheese and just use 4 cups of whipped cream with powdered sugar and vanilla, but the cake will be softer and a bit messier to slice.
2. How long does an icebox cake need to chill?
I recommend at least 4 hours, but 8–12 hours is ideal for those graham cracker layers to soften into a true creamy layered cake.
3. Can I use Cool Whip instead of whipping cream?
You can. Use about 2 (8 oz) tubs of thawed whipped topping and gently fold them into the sweetened cream cheese mixture. It will be sweeter and slightly more processed-tasting, but still delicious and very stable.
4. What’s the best cookie for a classic icebox cake?
Thin chocolate wafers or graham crackers work beautifully. For a traditional chocolate icebox cake, chocolate wafers are the classic choice; for a more neutral base, grahams or vanilla wafers are great.
5. My cake is too runny when I slice it—what went wrong?
Most likely the cream wasn’t whipped to stiff peaks, the chill time was too short, or the cream cheese was too warm and made the mixture loose. Next time, chill longer and make sure your cream is well whipped.
6. Can I make a smaller batch?
Yes. Halve the recipe and use an 8×8-inch or 9×9-inch pan. Chill time stays about the same.
7. Can I add pudding mix to the filling?
You can whisk 1 small box (3.4 oz) of instant vanilla or chocolate pudding mix into the cream before whipping for a thicker, more pudding-like no bake icebox cake.
8. Is this recipe kid-friendly to help with?
Absolutely. Kids can help layer crackers, spread cream, and sprinkle toppings. Just keep an eye on them with the mixer and sharp knives.
Final Thoughts
This Icebox Cake Recipe is one of those rare desserts that checks every box: easy, no bake, flexible, and somehow both nostalgic and special enough for a holiday table. With simple graham cracker layers, a vanilla-scented whipped cream filling, and endless flavor twists, it’s the kind of make ahead dessert you’ll find yourself “just throwing together” again and again.
If you try this refrigerator cake dessert, I’d love to hear how you made it your own—share in the comments what cookies and flavors you used. And if you’re in the mood for more chilled treats, you might enjoy exploring other no-bake favorites like cheesecake bars or frozen pie next.
Icebox Cake
Ingredients
- 3 cups heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar use 3/4 cup for a less sweet cake if desired
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 45-55 sheets graham crackers enough for 3–4 layers in a 9×13-inch pan; honey or cinnamon
- 14-16 oz vanilla wafers or thin chocolate wafers optional substitute for graham crackers
- 1-1 1/2 cups fresh berries strawberries, raspberries, or blueberries, sliced; optional
- 1/2 cup mini chocolate chips or dark chocolate finely chopped; optional
- 2 tablespoons unsweetened cocoa powder optional, to turn part or all of the cream chocolate
- chocolate shavings, cookie crumbs, or crushed graham crackers for topping; optional
- caramel or chocolate sauce for drizzling before serving; optional
Instructions
- Lightly grease a 9×13-inch baking dish, or line it with parchment paper with overhang for easier lifting and slicing. A glass dish is nice if you want to show off the layers.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Scrape down the sides so there are no lumps.8 oz cream cheese
- Add the powdered sugar, vanilla extract, and salt to the cream cheese. Beat again until fully combined and creamy; it should look like a thick, shiny frosting.1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- In a second large, chilled bowl, pour in the cold heavy whipping cream. Beat on medium-high speed until stiff peaks form, 3–5 minutes. The cream should stand up when you lift the beaters and not flop over.3 cups heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture in 2–3 batches using a spatula. Use light, scooping motions so you don’t deflate the cream. Taste and adjust sweetness if needed.3 cups heavy whipping cream, 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- For a chocolate icebox cake, sift 2 tablespoons unsweetened cocoa powder into part or all of the cream mixture and gently fold until no streaks remain.2 tablespoons unsweetened cocoa powder
- Arrange a single layer of graham cracker sheets (or wafers) across the bottom of the prepared pan. Break pieces as needed to cover the entire surface. A few small gaps are fine.45-55 sheets graham crackers, 14-16 oz vanilla wafers or thin chocolate wafers
- Spoon about one-third of the whipped cream filling over the crackers and spread it into an even layer about 1/2–3/4 inch thick with an offset spatula or the back of a spoon.
- If using, sprinkle a handful of sliced berries or mini chocolate chips over the cream, keeping them in a fairly even single layer so the cake slices cleanly.1-1 1/2 cups fresh berries, 1/2 cup mini chocolate chips or dark chocolate
- Add another layer of graham crackers or wafers, then another layer of cream. Repeat until you have 3–4 layers of cookies and finish with a thick layer of cream on top. Gently press each cookie layer down so it makes good contact with the cream.3 cups heavy whipping cream, 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 45-55 sheets graham crackers, 14-16 oz vanilla wafers or thin chocolate wafers
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably 8–12 hours or overnight, until the cookie layers have softened into a cake-like texture.
- Just before serving, top the cake with extra berries, chocolate shavings, cookie crumbs, or crushed graham crackers. Drizzle with caramel or chocolate sauce if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices.1-1 1/2 cups fresh berries, 1/2 cup mini chocolate chips or dark chocolate, chocolate shavings, cookie crumbs, or crushed graham crackers, caramel or chocolate sauce
Notes
Variations: Berry Lemon Icebox Cake—add 1–2 teaspoons lemon zest to the cream and layer in berries. Mocha Chocolate—add cocoa plus 1 tablespoon instant espresso to the cream and use chocolate wafers. Peanut Butter Cup—beat 1/2 cup creamy peanut butter into the cream cheese and sprinkle chopped peanut butter cups between layers. Gluten-free—use gluten-free graham crackers or wafers. Lower sugar—reduce powdered sugar to 1/2–3/4 cup and use berries for sweetness. Banana pudding style—alternate vanilla wafers, sliced bananas, and cream.
Tips: Cold cream whips faster and holds better; cream cheese in the filling keeps the cake more stable and less weepy. Longer chill times improve texture. Thinner cookies soften faster; if using very thick cookies, aim for the longer end of the chill time.
