Create a delicious single serving Icebox Cake in minutes! This easy recipe features creamy layers, crunchy graham crackers, and fresh berries. Perfect for a quick treat!
Prep Time10 minutesmins
Chill3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: blueberry dessert, cake, dessert, icebox cake, mini dessert, nobake
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.