Berry Cheesecake Icebox Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 79
- Sodium
- 264
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
1 1/2 cups heavy cream
8 ounces cream cheese, at room temperature
1 tablespoon vanilla bean paste
1/2 cup powdered sugar
2 1/2 cups mixed berries
2 tablespoons mixed berry preserves
Zest of 1 lemon plus juice of 1/2 lemon
9 graham crackers
Fresh mint leaves, for garnish
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.