Recipe courtesy of Ree Drummond
Berry Cheesecake Icebox Pie
Getting reviews...
- Level: Easy
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 264 mg
When the summer comes around, so does BBQ season. If Ree is invited to a friend’s house for a cookout, she will always take a pretty dessert, rather than a savory. This recipe fits the bill perfectly. It is made ahead, looks stunning and there are never any leftovers.
- Level: Easy
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 264 mg
Ingredients
Directions
- Line a loaf pan with plastic wrap so that the wrap hangs over all the edges, then set aside.
- Add the cream to a bowl. Using a hand mixer or whisk, beat until stiff peaks form. Add the cream cheese, vanilla and powdered sugar. Beat again until combined, light and fluffy.
- To a separate bowl, add 2 cups berries, the preserves, lemon zest and lemon juice. Mix until combined.
- Add a layer of graham crackers to the prepared loaf pan, breaking them up as needed, then top with a quarter of the cream mixture followed by a third of the berry mixture. Repeat 2 more times before adding a last layer of graham crackers and then the remaining cream. Garnish the top with the remaining 1/2 cup fresh berries, along with the mint leaves. Lightly cover with plastic wrap and chill in the fridge for 4 hours.
- When ready, use the plastic wrap to help remove the pie from the pan, then unwrap it. Slice and serve.
