Ingredients
Scale
- 1 8-ounce block cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 18 graham cracker sheets
- 1 pound strawberries, sliced
- 1 cup blueberries
- extra strawberries, blueberries, and fresh mint, for topping the cake
Instructions
- In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy.
- Add heavy whipping cream and vanilla extract, then beat until stiff peaks form.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Add a layer of graham crackers, breaking them as needed to fit evenly.
- Spread one-third of the whipped cream mixture over the crackers and top with half of the strawberries and half of the blueberries.
- Add a second layer of graham crackers and top with one-third of the whipped cream mixture.
- Add the remaining strawberries and blueberries on top.
- Finish with a final layer of graham crackers, then spread the rest of the whipped cream mixture evenly over the top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Top with extra strawberries and blueberries before serving.
Notes
You can use other berries like raspberries or blackberries for a different flavor.
Ensure you chill the cake overnight for the best texture.
Slice and serve chilled for a refreshing dessert.
- Prep Time: 390 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 352
- Sugar: 18g
- Sodium: 165mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg