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Are you craving something sweet but don’t want to deal with leftovers? This single serving Icebox Cake is your perfect match! It’s a delightful no-bake treat that combines the creamy richness of cream cheese, the crunch of graham crackers, and the freshness of berries. Best of all, it’s incredibly easy to make. Whether you’re looking for a quick dessert for yourself or a special treat for a guest, this mini Icebox Cake is sure to impress.
Explore our variety of easy, no-bake single serving desserts! Delight in the simplicity of our two-ingredient chocolate mousse, savor the crunch of our classic small batch rice krispie treat, indulge in the richness of our small batch oreo balls, experience the elegance of our single serving tiramisu, and enjoy the creamy texture of our small batch peanut butter balls recipe. Perfect for satisfying your sweet tooth!
Why You’ll Love This Recipe
- No-Bake Dessert: Perfect for those days when you don’t want to turn on the oven.
- Quick Preparation: It takes just a few minutes to assemble.
- Customizable: Easily swap out ingredients to suit your taste.
- Perfect Portion: Ideal for when you want a dessert all to yourself.
- Delightful Texture: The combination of creamy filling and softened crackers is irresistible.
RELATED: The Best Single Serving Summer Recipes
What Is An Icebox Cake?
An Icebox Cake, originating in the late 1920s in the US and similar to a trifle or “dessert lasagna,” is a no-bake dessert made traditionally with layers of cookies or crackers and whipped cream. As it chills in the fridge, the cookies absorb the cream, creating a soft, cake-like texture. This simple, budget-friendly dessert, exemplified by Nabisco’s Famous Chocolate Wafer Icebox Cake, has been a beloved, hassle-free treat for generations.
RELATED: The Best Small Batch Cookie Recipes
Ingredients
If you have any ingredients leftover from this single serve Icebox Cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cream Cheese: Adding cream cheese to whipped cream elevates the richness and adds a delightful tang. For the best texture, use real cream cheese from a block at room temperature, not cream cheese spread or whipped cream cheese. To soften, leave it out for 30 minutes before use.
- Sugar: Essential for sweetening the dessert and balancing flavors.
- Vanilla Extract: This ingredient enhances the creamy filling with a wonderful vanilla aroma.
- Heavy Cream: The backbone of traditional Icebox Cake recipes, heavy cream is whipped to create a homemade cream. Alternatively, a pre-made whipped topping like Cool Whip can be used for convenience.
- 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 are preferred for their texture and flavor. If unavailable, thawed frozen blueberries can be used, but be sure to pat them dry to remove excess moisture. Other fruits like strawberries or raspberries can also be used as substitutes.
Recipe Variations
This Icebox Cake is wonderfully versatile. Here are a few variations to try:
- Chocolate Lover’s Delight: Swap graham crackers with chocolate cookies and add a layer of chocolate shavings.
- Espresso Infusion: Mix a quarter-teaspoon of espresso powder into the cream for a coffee-flavored twist.
- Tropical Twist: Use coconut cream instead of heavy cream and layer with pineapple or mango.
- Caramel Drizzle: Add a layer of caramel sauce between the cream and fruit for a sweet surprise.
- Nutty Affair: Incorporate crushed nuts into the cream for added texture and flavor.
How To Make An Icebox Cake
These step-by-step photos and instructions help you visualize how to make this small Icebox Cake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Start the Cream Filling: In a medium-sized bowl, combine cream cheese, sugar, and vanilla. Beat them thoroughly using an electric hand mixer. Once blended, set this bowl aside.
Pro Tip: Room temperature cream cheese blends more smoothly.
- Whip the Cream: In a different, smaller bowl, whip the cold cream with an electric mixer until it forms thick peaks.
Pro Tip: Cold cream achieves better whipping results. For a manual alternative, use a whisk to beat the cream until stiff peaks form – it’s a great arm workout, so feel free to switch arms as needed.
- Combine for Creaminess: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Prepare the Base: Place graham crackers at the bottom of a small dessert dish, breaking them to fit if necessary.
Pro Tip: A 10-ounce ramekin is ideal for a single serving. Choose a similar-sized dish for optimal results.
- First Layer of Cream: Carefully spread half of the cream mixture over the graham crackers, ensuring an even layer.
- Add Blueberries: Scatter half of the blueberries evenly over the cream layer.
- Second Layer of Crackers: Add another layer of graham crackers on top of the blueberries.
- Final Layers: Top this with the remaining cream mixture and the rest of the blueberries. Ensure even distribution for a neat presentation.
- Chill to Set: Cover the dish with plastic wrap and refrigerate. Allow it to set for at least 3 hours, or overnight for best results.
Pro Tip: The longer it chills, the more the flavors meld and the crackers soften, enhancing the cake-like texture.
Expert Tips
- Layer Evenly: Ensure each layer is even for a consistent texture in every bite.
- Let the cake rest: Although you can enjoy your icebox cake right after you make it, it is best to allow your cake to “rest” in the refrigerator for at least 3 hours to allow the cookie layers to absorb moisture and become softer.
- Choose the right vessel: Icebox cakes can be assembled in any vessel you choose. The ingredient amounts in our small strawberry icebox cake recipe are perfect for a 10-ounce ramekin. Feel free to use a similarly sized dessert dish or bowl with sides.
- Have fun with the toppings: Consider drizzling melted chocolate or caramel over the top of the cake.
Serving Suggestions
When you’re ready to enjoy your Icebox Cake, here are some serving ideas to enhance your experience:
- Add a Drizzle: A little honey or chocolate syrup can add an extra layer of flavor.
- Top with Nuts: For a bit of crunch, sprinkle some chopped nuts on top.
- Pair with Coffee: The richness of the cake pairs wonderfully with a hot cup of coffee.
- Garnish with Mint: A sprig of mint adds a refreshing touch.
- Serve with Ice Cream: For an extra indulgent treat, add a scoop of vanilla ice cream.
Frequently Asked Questions
Yes, it’s best made ahead of time to allow the layers to soften.
Absolutely, it works well and makes a lighter version.
Absolutely! If you’d like to make a larger cake, double or triple the ingredient amounts and use a larger dish to hold the icebox cake.
It’s best enjoyed within 2 days for optimal freshness.
Yes, though the texture may change slightly upon thawing. Cover your cake well with a layer of plastic wrap and another layer of aluminum foil. It will keep for up to one month in the freezer. Thaw for a few hours in the refrigerator before eating.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
- 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
- Start the Cream Filling: In a medium-sized bowl, combine cream cheese, sugar, and vanilla. Beat them thoroughly using an electric hand mixer. Once blended, set this bowl aside.Pro Tip: Room temperature cream cheese blends more smoothly.
- Whip the Cream: In a different, smaller bowl, whip the cold cream with an electric mixer until it forms thick peaks.Pro Tip: Cold cream achieves better whipping results. For a manual alternative, use a whisk to beat the cream until stiff peaks form – it's a great arm workout, so feel free to switch arms as needed.
- Combine for Creaminess: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Prepare the Base: Place graham crackers at the bottom of a small dessert dish, breaking them to fit if necessary.Pro Tip: A 10-ounce ramekin is ideal for a single serving. Choose a similar-sized dish for optimal results.
- First Layer of Cream: Carefully spread half of the cream mixture over the graham crackers, ensuring an even layer.
- Add Blueberries: Scatter half of the blueberries evenly over the cream layer.
- Second Layer of Crackers: Add another layer of graham crackers on top of the blueberries.
- Final Layers: Top this with the remaining cream mixture and the rest of the blueberries. Ensure even distribution for a neat presentation.
- Chill to Set: Cover the dish with plastic wrap and refrigerate. Allow it to set for at least 3 hours, or overnight for best results.Pro Tip: The longer it chills, the more the flavors meld and the crackers soften, enhancing the cake-like texture.
Notes
- Layer Evenly: Ensure each layer is even for a consistent texture in every bite.
- Let the cake rest: Although you can enjoy your icebox cake right after you make it, it is best to allow your cake to “rest” in the refrigerator for at least 3 hours to allow the cookie layers to absorb moisture and become softer.
- Choose the right vessel: Icebox cakes can be assembled in any vessel you choose. The ingredient amounts in our small strawberry icebox cake recipe are perfect for a 10-ounce ramekin. Feel free to use a similarly sized dessert dish or bowl with sides.
- Have fun with the toppings: Consider drizzling melted chocolate or caramel over the top of the cake.
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.
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.