Description
Cool summer nights find sweet solace in this layered blackberry icebox cake, blending creamy mascarpone and graham crackers with ripe, juicy berries. Chilled dessert perfection awaits you with minimal effort and maximum deliciousness.
Ingredients
Scale
Cake Layers:
- 2 packages graham crackers
- 1 package cream cheese
- 1 cup heavy cream
Fruit Component:
- 2 cups fresh blackberries
- 1/4 cup sugar
- 2 tbsp lemon juice
Binding/Sweetening Ingredients:
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp water
- 1 pinch salt
Instructions
- Wash blackberries thoroughly and gently crush them in a mixing bowl, releasing their natural juices and creating a vibrant fruit compote.
- Blend sugar and lemon juice into the crushed blackberries, stirring until the sugar dissolves completely and creates a glossy, syrupy consistency.
- In a separate bowl, whip cream cheese until smooth and creamy, gradually incorporating powdered sugar, vanilla extract, and a pinch of salt.
- Fold heavy cream into the cream cheese mixture, whipping until the texture becomes light and fluffy with soft peaks.
- Layer graham crackers in the bottom of a rectangular baking dish, creating an even, tight foundation for the dessert.
- Spread a generous layer of the cream cheese mixture over the graham crackers, ensuring complete and uniform coverage.
- Drizzle the blackberry compote across the cream layer, allowing the vibrant purple sauce to create attractive swirls and patterns.
- Repeat the layering process: graham crackers, cream cheese mixture, and blackberry compote, creating multiple delectable strata.
- Complete the final layer with a decorative arrangement of whole blackberries and a light dusting of cream cheese mixture.
- Refrigerate the icebox cake for minimum 4 hours or overnight, allowing flavors to meld and layers to set firmly.
- Before serving, let the cake rest at room temperature for 10 minutes to soften slightly and enhance flavor integration.
Notes
- Gentle crushing releases blackberry juices, maximizing flavor and creating a more intense fruit compote.
- Adjust sugar levels based on blackberry sweetness to balance the overall dessert’s taste profile.
- Use gluten-free graham crackers for a celiac-friendly version without compromising texture or structure.
- Fresh versus frozen blackberries work equally well, but drain excess liquid from frozen berries to prevent watery layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg