Ingredients
2 sleeves graham crackers (approx. 18–20 full crackers)
3 cups heavy cream
1 cup powdered sugar
2 teaspoons vanilla extract
8 ounces cream cheese, softened
4 cups mixed berries (fresh or thawed and drained)
Instructions
Line the bottom of a 9×5-inch loaf pan or 8×8-inch square pan with a single layer of graham crackers.
In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold in softened cream cheese until smooth and fully combined.
Spread a generous layer of the cream cheese mixture over the graham crackers.
Top with a second layer of graham crackers.
Add half of the mixed berries, gently pressing them into the cream cheese layer.
Top with another layer of graham crackers, and then the remaining cream cheese mixture.
Sprinkle the remaining berries on top.
Cover and refrigerate for at least 6 hours, or up to overnight, to allow the cookies to soften and the flavors to meld.
Unmold and serve chilled, optionally garnished with additional berries or a dusting of powdered sugar.
Notes
Graham crackers can be substituted with vanilla wafers or shortbread cookies.
Fresh berries yield the best flavor and appearance, but thawed and drained frozen berries work in a pinch.
For a vegan version, use vegan cream cheese and full-fat coconut cream as a substitute for heavy cream.
Chill the bowl and whisk attachments in the freezer for 15 minutes for easier whipping.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg