Sourdough Icebox Cake Recipe
Yield: 9 slices
If you love creamy, super rich, no-bake desserts that taste like cheesecake but take half the effort, this sourdough ice box cake is for you. It’s layered with tangy whipped cream, rich cream cheese, fresh berries, and homemade sourdough graham crackers that soak up all that goodness overnight. I love that you can prep it ahead, stash it in the fridge for up to 48 hours, and pull it out ready to slice and serve. It’s a great way to use up extra sourdough starter and makes the perfect dessert for BBQs, potlucks, family get-togethers, or summer holidays.
Ingredients
- 600 grams heavy cream, cold 2 1/2 cups
- 50 grams powdered sugar 1/3 cup + 1 Tablespoon
- 6 grams vanilla extract 1 1/2 teaspoons
- 226 grams full-fat cream cheese, softened 8 ounces
- 13-14 sourdough graham crackers (2.25 x 5 inches)
- 380 grams fresh berries, like chopped strawberries, blueberries and raspberries 2 cups
Instructions
- McKenna’s Notes: To rid of any confusion, this sourdough icebox cake consists of 3 layers of sourdough graham crackers, 2 layers of a whipped cream/cream cheese mixture, 2 layers of berries and 1 layer of whipped cream. I used about 4 ½ sourdough graham crackers (2.25 x 5 inch each) per layer. You may need to break them in order for them to fit properly.
- Prepare my Sourdough Graham Crackers recipe in advance.13-14 sourdough graham crackers
- Using a hand mixer or stand mixer fitted with a whisk attachment, whisk together the cold heavy cream, powdered sugar and vanilla until stiff peaks form. Place this in a separate bowl.600 grams heavy cream, cold, 50 grams powdered sugar, 6 grams vanilla extract
- In the clean bowl with a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese. Fold in all but 1 cup of the homemade whipped cream with a rubber spatula until evenly combined. (The remaining 1 cup of whipped cream will be used as the “frosting” for this cake) Set aside.226 grams full-fat cream cheese, softened
- Assemble the cake: Spread a very thin layer of the whipped cream/cream cheese mixture, a few tablespoons, on the bottom of an ungreased 9x9 pan. This helps the sourdough graham crackers from sticking to the bottom of the pan. Arrange the sourdough graham crackers on top; break them if you need to fit.
- Spread ½ of the whipped cream/cream cheese mixture on top of the graham crackers, then top with ½ of the berries. Follow with another layer of sourdough graham crackers.380 grams fresh berries, like chopped strawberries, blueberries and raspberries
- Repeat this pattern again with the remaining whipped cream/cream cheese mixture, remaining berries and a final layer of sourdough graham crackers.
- For the final layer, spread the reserved cup of whipped cream over the sourdough graham crackers evenly with an offset spatula. Cover the sourdough icebox cake with aluminum foil or plastic wrap and store in the fridge overnight or up to 48 hours.
- When ready to serve, garnish with more fresh berries, slice cold and enjoy!
Notes
Ingredients & Substitutions
- Sourdough Graham Crackers- Store the dough in the fridge for up to 3 days before baking to long-ferment the crackers. Be sure to roll the graham crackers out very thinly before baking. Graham crackers that are too thick can make this dessert feel way too heavy.
- Homemade Whipped Cream- All you need is VERY cold heavy cream, powdered sugar and vanilla extract to make the perfectly light and delicious whipped cream.
- Cream Cheese - Use full-fat cream cheese, not the kind found in the tub. Be sure to allow the cream cheese to come to room temperature before whipping.
- Berries - I love the combination of fresh strawberries, blueberries and raspberries, especially if you make this dessert for the 4th of July, perfectly patriotic! But you can pick and choose your favorites.
- Tip: Do not use frozen fruit, as they will release moisture while they thaw and make a mushy dessert. Thawed and dried frozen fruit won’t give the best texture either. Stick with fresh fruit when making this recipe.
- Vanilla Extra - It adds flavor to the whipped cream. I recommend using pure vanilla extract for the best taste in this no-bake dessert.
- Powdered Sugar - Sweetens the whipped cream and helps it whip up smooth and stable.
Nutrition
Calories: 445kcal | Carbohydrates: 29g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 231mg | Potassium: 156mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1337IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
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