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Raspberry Cheesecake Icebox Cake

This no-bake raspberry cheesecake icebox cake will be your new favorite summer dessert! It whips up in no time for a refreshing dessert everyone will love.
Prep Time20 mins
Chill time6 hrs
Course: Dessert
Keyword: Cake
Servings: 15


  • 12 oz Cream Cheese softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 2 containers Cool Whip 8 oz
  • 1 box Graham Crackers 14.4 oz
  • 1/4 cup Raspberry Jam
  • 12 oz Raspberries More for garnish if desired


  • In a bowl, beat together cream cheese, sugar and vanilla until smooth. Beat in half of an 8 oz container of Cool Whip, reserving the other half for later.
  • Using a spatula, fold in the other 8 oz container of Cool Whip. Divide mixture into 2 bowls. Stir raspberry jam into one of the bowls.
  • Line the bottom of a 9x13 dish with graham crackers, breaking them to fit. Spread the cream cheese mixture without jam over the graham crackers.
  • Distribute the raspberries over the cream cheese layer, and press them down.
  • Cover with another layer of graham crackers, pressing them down.
  • Cover crackers with the cream cheese + jam mixture. Top with one more layer of graham crackers. Spread with Cool Whip.
  • Cover dish with plastic wrap and chill in the fridge at least 6 hours before serving (12 hours for completely soft graham crackers).
  • Garnish with graham cracker crumbs and additional berries if desired.