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This single serving icebox cake is a no-bake dessert made with layers of graham crackers, creamy filling, and fresh blueberries. After chilling, the layers soften into a cake-like texture that defines this classic icebox cake.
Why You’ll Love This Recipe
- Easy No-Bake Dessert: No oven needed, just simple layering and chilling.
- Quick to Assemble: Comes together in minutes with minimal prep.
- Flexible Ingredients: Swap the cookies or fruit to suit your taste.
- Single Serving Size: A perfectly portioned icebox cake made just for one.
- Creamy, Layered Texture: Softened graham crackers and a smooth cream filling in every bite.
This little icebox cake brings back the kind of desserts many of us grew up with, the ones that quietly worked their magic in the refrigerator while you went on with your day.
Built from simple layers of cream and cookies, an icebox cake transforms as it chills, with the crackers softening into tender, cake-like layers that feel far more special than the ingredients suggest.
It is a dessert with roots going back to the late 1920s, made popular by classics like the Nabisco chocolate wafer cake, and it has remained a favorite because it delivers so much flavor with very little fuss.
This single serving version keeps that same nostalgic charm, giving you a chilled, creamy dessert that feels thoughtful, familiar, and deeply satisfying from the very first bite.
If you enjoy simple, no-bake single serving desserts like this one, you’ll find plenty more to love. Try our two-ingredient chocolate mousse, a classic small batch rice krispie treat, small batch oreo balls, single serving tiramisu, and small batch peanut butter balls recipe.
Ingredients
If you have any ingredients leftover from this single serve icebox cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cream Cheese: Cream cheese adds a richer, tangy flavor to the cream filling. For a smooth texture, use full-fat cream cheese from a block at room temperature. Do not use spreadable or whipped varieties. Let it sit out about 30 minutes before mixing. Extra cream cheese can be used to make a small batch of cheesecake bars or a mini Italian cream cake.
- Sugar: Sugar sweetens and balances the creamy filling in this no-bake icebox cake.
- Vanilla Extract: Vanilla extract enhances the flavor of the cream with warm vanilla notes.
- Heavy Cream: Heavy cream is whipped into a thick filling that holds the layers together. This homemade whipped cream gives better structure and flavor than pre-made toppings. For convenience, you can use a whipped topping instead. Use leftover cream in our small chocolate cake recipe or make a small batch of caramel sauce.
- Graham crackers: Graham crackers, sweetened whole wheat cookies crafted from graham flour, are a staple in the US cookie aisle. While graham crackers (or digestive biscuits in the UK) are my go-to, feel free to experiment with various cookies. Options like store-bought vanilla wafers or chocolate wafers or homemade cookies such as a small batch of ladyfingers, small batch oatmeal cookies, small batch ginger cookies, or our small batch double chocolate chip cookies recipe all make excellent alternatives in icebox cakes.
- Blueberries: Fresh blueberries add bright fruit flavor and texture. If using frozen berries, thaw and pat dry to avoid extra moisture. You can also use other fruits like strawberries or raspberries. Got extra berries? Use them in a mini blueberry pie.
Recipe Variations
This easy icebox cake recipe can be adapted in several ways using simple ingredient swaps to create new flavors.
- Chocolate Icebox Cake: Use chocolate wafers or chocolate graham crackers and add a light sprinkle of chocolate shavings between the layers.
- Strawberry Icebox Cake: Layer sliced strawberries with the cream and graham crackers.
- Lemon Icebox Cake: Add lemon zest to the cream and layer with lemon cookies or graham crackers.
- Coffee Icebox Cake: Stir 1/4 teaspoon of espresso powder into the cream filling for a subtle coffee flavor.
- Peanut Butter Icebox Cake: Blend a small amount of peanut butter into the cream for a rich, familiar flavor.
How To Make An Icebox Cake For One
These step-by-step instructions show how to assemble this small icebox cake with blueberries. See the recipe card below for ingredient amounts and full details.
- In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Set aside.
- In a separate small bowl, whip the cold heavy cream until thick peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well blended.
- Place a layer of graham crackers in the bottom of a 10-ounce ramekin or similar dessert dish, breaking them as needed to fit.
- Spread half of the cream mixture evenly over the graham crackers.
- Sprinkle half of the blueberries over the cream layer.
- Add another layer of graham crackers on top of the blueberries.
- Spread the remaining cream mixture over the crackers and top with the remaining blueberries.
- Cover and refrigerate for at least 3 hours, or overnight, until the layers soften and the cake sets.
Expert Tips
- Create Even Layers: Spread each layer evenly so the icebox cake chills and sets with a consistent texture.
- Chill for Best Results: Refrigerate the cake for at least 3 hours so the graham crackers absorb moisture and soften into cake-like layers.
- Use the Right Dish: A 10-ounce ramekin or similarly sized dessert dish works best for this single serving icebox cake.
- Finish with Toppings: For added flavor, drizzle melted chocolate or homemade caramel over the top just before serving.
Frequently Asked Questions
An icebox cake should chill for at least 3 hours, but overnight chilling gives the best texture and allows the layers to fully soften.
Yes, as the cake chills, the graham crackers absorb moisture from the cream and become soft, creating a sliceable, cake-like consistency.
Yes, icebox cake is ideal for making ahead since it needs time to chill and set before serving.
Icebox cake keeps well in the refrigerator for up to 2 days when covered tightly.
Yes, double the ingredients and use a 5×5-inch dish or a dish of similar size.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Dessert Recipes For One
If you’ve tried this easy icebox cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Icebox Cake For One
Equipment
Ingredients
- 2 ounces cream cheese -softened to room temperature
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 2 sheets graham crackers (1-ounce/30g) or use vanilla or chocolate wafers
- ½ cup fresh blueberries
Instructions
- In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Set aside.
- In a separate small bowl, whip the cold heavy cream until thick peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well blended.
- Place a layer of graham crackers in the bottom of a 10-ounce ramekin or similar dessert dish, breaking them as needed to fit.
- Spread half of the cream mixture evenly over the graham crackers.
- Sprinkle half of the blueberries over the cream layer.
- Add another layer of graham crackers on top of the blueberries.
- Spread the remaining cream mixture over the crackers and top with the remaining blueberries.
- Cover and refrigerate for at least 3 hours, or overnight, until the layers soften and the cake sets.
Notes
- Create Even Layers: Spread each layer evenly so the icebox cake chills and sets with a consistent texture.
- Chill for Best Results: Refrigerate the cake for at least 3 hours so the graham crackers absorb moisture and soften into cake-like layers.
- Use the Right Dish: A 10-ounce ramekin or similarly sized dessert dish works best for this single serving icebox cake.
- Finish with Toppings: For added flavor, drizzle melted chocolate or homemade caramel over the top just before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Jackpot! I’ve been looking for a single-serve recipe like this. After stumbling upon Magnolia’s Bakery’s second cookbook featuring icebox cakes, I wondered if there was a small-batch recipe for one or two servings. This is perfect! Not only can I use the original recipe’s flavor or substitute other icebox flavors, but it’s also more than enough for my mother and me. Thank you for sharing; this is a keeper!
I’m so happy you found it! I love that you’re already thinking of trying out different flavors too – this recipe is so easy to customize.
Easy to assemble. Used strawberries. Also happy to know I have to eat it within 2 days . 😁
I’m not a berry fan so didn’t have any and just made this without. (Also used Marie digestives which worked great.) And after just now eating the first piece, it’s delicious BUT it needs bananas!!! This will make the best, easiest banana cream (adjacent) pie!
Wonderful recipe! Next time I’ll put a bit of the filling on the bottom first and then start building (to help the bottom graham cracker soften more). And add more blueberries! I used Cool Whip Light in place of the heavy cream because that’s what I had on hand. It worked! A keeper-recipe.
Hi Deb,
I’m so happy you loved the recipe. Great idea to add a bit of the filling to the bottom. Thanks so much for writing.
Joanie
Double cream is not available where I live, only whipping cream (of max 32% fat content). Can it be substituted for the double cream, or will it flop?
Yes, it will work. The higher the fat content the thicker the cream which makes it easier to whip into soft peaks.
Do you think I could use half and half instead of heavy cream? It is what I have on hand.
Half and half does not have enough fat to whip properly. I recommend using either heavy cream or heavy whipping cream, they can be used interchangeably.
I am unable to eat that many carbohydrates in a day/week!! But, I can substitute erythritol for the sugar and low carb cookies for the graham crackers.
I love all of your recipes but since I have had to go so low in the carb department, it is a bit more challenging. I have to make over the recipes if I can. This recipe looks like it will lend itself to a carb make over very well.