No Bake Berry Ice Box Cake
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5 from 1 vote

No Bake Berry Ice Box Cake

Prep Time30 mins
Fridge Time8 hrs


  • 10,5 oz graham crackers , or petit beurre cookies (300 g)
  • 2/3 cup milk, (150 ml)
  • 3/4 cup cream cheese, (175 g)
  • 7/8 cup heavy cream, cold (200 ml)
  • 1 1/2 cups greek yogurt, (350 g)
  • 1/3 cup maple syrup, (120 ml)
  • 2 teaspoons vanilla extract
  • 10,5 oz strawberries, (300 g)
  • 10,5 oz blueberries, (300 g)


  • In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy.
  • Pour the milk in a soup plate. Dip quickly some of the graham crackers (or cookiein the milk and arrange them on the bottom of a rectangular pan. Cover with about 1/3 of the prepared filling.
  • Arrange about 2/3 of the blueberries on top.
  • Continue with another layer of soaked crackers and a layer of filling.
  • Slice lengthwise about 2/3 of the strawberries. Arrange them on top of the filling.
  • Finish with a third layer of cookies and the rest of the filing.
  • Cover the cake with cling film and let it stay in the fridge for 6-8 hours or overnight.
  • Before serving decorate with the rest of the strawberries and blueberries.



  • You can use any kind of berries for this Icebox Cake
  • Instead of maple syrup use powdered sugar, agave syrup, stevia powder or any other sweetener you might like. Beware that the resulting taste might be different.
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