20 Decadent Icebox Cake Recipes Perfect for Summer

When the summer heat hits, the last thing you want is to turn on the oven—enter the magic of icebox cakes! These no-bake wonders are creamy, dreamy, and endlessly customizable, making them the ultimate fuss-free dessert. Whether you’re craving classic chocolate, fruity layers, or a boozy twist, we’ve rounded up 20 decadent recipes that’ll keep you cool all season. Ready to dig in?

Classic Chocolate Icebox Cake

No oven required—this nostalgic dessert layers chocolate wafers and whipped cream into a dreamy, melt-in-your-mouth treat.

Ingredients

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 9 oz (about 45 wafers) chocolate wafer cookies
• Chocolate shavings (optional, for garnish)

Instructions

1. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of whipped cream (about 1/4 cup) on the bottom of an 8-inch square dish to anchor the cookies.
3. Arrange a single layer of chocolate wafers over the cream, breaking some to fill gaps. Top with 1/2 cup whipped cream, spreading evenly. Repeat layers, ending with cream.
4. Cover and refrigerate for at least 6 hours (or overnight) until cookies soften into cake-like layers.
5. Garnish with chocolate shavings before serving, if desired.

The magic? Those crisp wafers transform into tender, almost brownie-like layers while chilling.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Strawberry Shortcake Icebox Cake

This no-bake beauty layers fluffy whipped cream, fresh strawberries, and graham crackers for a dessert that tastes like summer in every bite.

Ingredients:

• 2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and thinly sliced
• 14 oz graham crackers (about 24 full sheets)

Instructions:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of whipped cream (about 1/2 cup) in the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit.
3. Top with half the remaining whipped cream, then scatter half the sliced strawberries evenly over the cream. Repeat layers: graham crackers, remaining whipped cream, and remaining strawberries.
4. Cover and refrigerate for at least 4 hours (or overnight) to soften the graham crackers into cake-like layers.

The magic happens in the fridge—the graham crackers transform into tender, cakey layers while the strawberries infuse every bite with juicy sweetness.

Tip: For extra flair, drizzle slices with melted chocolate or sprinkle with crushed graham crackers before serving.

Lemon Blueberry Icebox Cake

This no-bake dessert is a dreamy mix of tangy lemon, sweet blueberries, and pillowy whipped cream—perfect for lazy summer days when you crave something cool and fuss-free.

Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 (14.4 oz) package graham crackers
• 2 cups fresh blueberries, divided
• 1/4 cup blueberry jam

Instructions:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, lemon zest, lemon juice, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of the whipped cream mixture in the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit.
3. Top the graham crackers with half of the remaining whipped cream, then scatter 1 cup of blueberries evenly over the cream. Repeat with another layer of graham crackers, the rest of the whipped cream, and the remaining 1 cup blueberries.
4. Warm the blueberry jam in the microwave for 15 seconds, then drizzle it over the top layer. Cover and refrigerate for at least 4 hours (or overnight) to soften the graham crackers into cake-like layers.

The magic of this dessert? The graham crackers transform into a soft, cakey texture while the lemon brightens every bite. It’s like summer in a dish!

Tip: For extra zing, fold 1/2 cup of lemon curd into the whipped cream before layering.

Oreo Mint Icebox Cake

This no-bake dessert layers cool mint whipped cream with chocolatey Oreos for a refreshing treat that practically makes itself!

Ingredients:

• 36 Oreo cookies (regular, not Double Stuf)
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp peppermint extract
• 3 drops green food coloring (optional)
• 1/4 cup mini chocolate chips

Instructions:

1. In a large bowl, beat heavy cream with an electric mixer on high until soft peaks form. Add 1/4 cup powdered sugar, 1 tsp peppermint extract, and green food coloring (if using); beat until stiff peaks form.
2. Spread about 1/2 cup mint cream in the bottom of an 8×8″ dish. Top with a single layer of Oreos (12 cookies), breaking some to fill gaps.
3. Repeat layers twice more (cream, Oreos, cream, Oreos), ending with a final layer of mint cream. Sprinkle 1/4 cup mini chocolate chips evenly over top.
4. Cover and refrigerate for at least 6 hours (or overnight) until cookies soften into cake-like layers.

The magic happens in the fridge—those crisp cookies transform into something dreamy and soft, with just the right hint of mint against the rich chocolate.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Peanut Butter Banana Icebox Cake

This no-bake dream combines creamy peanut butter, ripe bananas, and fluffy whipped cream into a dessert that practically makes itself—perfect for hot summer days when you’d rather not turn on the oven.

Ingredients:

• 1 (14.4 oz) box graham crackers
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup creamy peanut butter
• 3 medium bananas, thinly sliced
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of the whipped cream in the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit.
3. Dollop half the peanut butter over the crackers and gently spread. Top with half the banana slices and a third of the remaining whipped cream. Repeat layers (crackers, peanut butter, bananas, cream), ending with a final layer of crackers and the last of the whipped cream.
4. Sprinkle with chocolate chips (if using), cover, and refrigerate for at least 4 hours or overnight until the crackers soften into a cake-like texture.

The magic? Those humble graham crackers transform into something almost custardy, while the peanut butter and bananas keep every bite rich and fresh.

Tip: For neat slices, use a sharp knife dipped in hot water—and wipe it clean between cuts.

Tiramisu Icebox Cake

This no-bake twist on classic tiramisu layers coffee-soaked ladyfingers with creamy mascarpone for a dessert that’s effortlessly elegant.

Ingredients

• 24 soft ladyfingers (about 7 oz)
• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 2 cups cold heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Instructions

1. Prep the coffee dip: Stir together 1 1/2 cups cooled coffee and 2 tbsp coffee liqueur (if using) in a shallow bowl.
2. Make the cream: In a large bowl, beat 2 cups heavy cream, 8 oz mascarpone, 1/2 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
3. Layer the cake: Quickly dip 8 ladyfingers (one at a time) into the coffee mixture and arrange in a single layer in an 8×8″ dish. Spread 1/3 of the cream mixture over the top. Repeat twice more with remaining ladyfingers and cream.
4. Chill and dust: Cover and refrigerate for at least 6 hours (or overnight). Just before serving, sift 2 tbsp cocoa powder evenly over the top.

The magic? The ladyfingers soften into cake-like layers while the cream stays luxuriously light—no oven required!

Tip: For neat slices, run a knife under hot water and wipe it clean between cuts.

Pumpkin Spice Icebox Cake

This no-bake dessert layers spiced pumpkin goodness with whipped cream and graham crackers for a fuss-free treat that tastes like autumn in every bite.

Ingredients:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 1/2 cup brown sugar
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 14 oz graham crackers (about 24 full sheets)

Instructions:

1. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3 minutes. Set aside 1 cup for topping.
2. In another bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth. Fold in remaining whipped cream until fully combined.
3. In a 9×13″ dish, layer graham crackers to cover the bottom (break pieces as needed). Spread half the pumpkin mixture evenly over crackers. Repeat layers, ending with graham crackers on top.
4. Spread reserved whipped cream over final cracker layer. Cover and refrigerate at least 6 hours (or overnight) until crackers soften like cake layers.

The magic happens in the fridge—the graham crackers transform into tender cake layers while the pumpkin filling stays luxuriously light.

Tip: For pretty swirls, pipe the whipped cream topping through a star tip and dust with extra pumpkin spice.

S’mores Icebox Cake

This no-bake dessert layers graham crackers, chocolate pudding, and marshmallow fluff for a campfire classic turned fridge-friendly treat.

Ingredients:

• 14 oz graham crackers (about 24 full sheets)
• 2 (3.4 oz) boxes instant chocolate pudding mix
• 3 cups cold whole milk
• 1 (7 oz) jar marshmallow fluff
• 1 cup heavy cream
• 1/2 cup mini chocolate chips

Instructions:

1. Whisk chocolate pudding mix and cold milk in a bowl for 2 minutes until thickened. Let sit 5 minutes to set.
2. Beat heavy cream in another bowl until stiff peaks form. Fold in marshmallow fluff until just combined.
3. In a 9×13″ dish, layer 1/3 of graham crackers (breaking to fit), half the pudding, and 1/3 of marshmallow mixture. Repeat layers, ending with crackers on top.
4. Sprinkle mini chocolate chips over the final cracker layer. Cover and refrigerate for at least 4 hours (or overnight) until crackers soften.

The magic happens in the fridge—the graham crackers turn cakey while the marshmallow cream stays fluffy, mimicking toasted s’mores texture without a fire.

Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving.

Raspberry White Chocolate Icebox Cake

This no-bake beauty layers creamy white chocolate filling with tart raspberries and graham crackers for a dessert that’s as easy as it is impressive.

Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups white chocolate chips, melted and slightly cooled
• 14 oz graham crackers (about 24 full sheets)
• 2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup seedless raspberry jam, warmed

Instructions:

1. In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form. Gently fold in melted white chocolate until fully combined.
2. Spread a thin layer of the white chocolate cream in the bottom of a 9×13-inch baking dish. Top with a single layer of graham crackers (breaking them as needed to fit).
3. Dollop half the remaining cream over the graham crackers, then spread evenly. Scatter 1 cup raspberries over the cream, then drizzle with 2 tbsp warmed raspberry jam.
4. Repeat layers: graham crackers, remaining cream, remaining 1 cup raspberries, and remaining 2 tbsp jam. Cover and refrigerate for at least 6 hours (or overnight) to soften the crackers.
5. Just before serving, garnish with extra raspberries. Slice and serve chilled.

The magic? The graham crackers transform into cake-like layers while the jam swirls add a vibrant tang to balance the rich white chocolate.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Cookies and Cream Icebox Cake

This no-bake Cookies and Cream Icebox Cake is a dreamy, layered dessert that comes together with just a few simple ingredients—perfect for hot summer days when you don’t want to turn on the oven.

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 24 chocolate sandwich cookies (like Oreos), plus extra for garnish
• 1 (8 oz) package cream cheese, softened

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. In a separate bowl, beat the softened cream cheese until smooth. Gently fold it into the whipped cream mixture until fully combined.
3. Crush 12 of the chocolate sandwich cookies into coarse crumbs (some small chunks are fine). Fold the crumbs into the cream mixture.
4. Line the bottom of an 8×8-inch baking dish with a single layer of the remaining 12 whole cookies, breaking a few to fill gaps if needed.
5. Spread half of the cream mixture over the cookies, then repeat with another layer of cookies and the remaining cream mixture. Smooth the top and cover with plastic wrap.
6. Chill in the refrigerator for at least 6 hours, or overnight, until set. Before serving, crush a few extra cookies and sprinkle over the top.

The magic of this dessert? The cookies soften into a cake-like texture while the creamy layers stay light and fluffy—no baking required!

Tip: For a fun twist, try using mint or peanut butter sandwich cookies instead of classic chocolate.

Coconut Lime Icebox Cake

This Coconut Lime Icebox Cake is a no-bake dream—creamy, zesty, and perfect for beating the heat with minimal effort.

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lime zest (from about 2 limes)
• 3 tbsp fresh lime juice
• 1 (14 oz) can coconut milk, chilled overnight
• 1 (11 oz) box vanilla wafer cookies
• 1/2 cup toasted coconut flakes, for garnish

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Open the chilled coconut milk and scoop out the solid cream (discard the liquid or save for another use). Gently fold the coconut cream, lime zest, and lime juice into the whipped cream until just combined.
3. In a 9×9-inch baking dish, layer half the vanilla wafers in a single sheet. Spread half the cream mixture over the wafers, then repeat with remaining wafers and cream. Cover and refrigerate for at least 6 hours (or overnight) until the cookies soften into cake-like layers.
4. Before serving, sprinkle with toasted coconut flakes. Slice and enjoy chilled!

The magic here? The wafers transform into a delicate, almost custardy texture, while the lime cuts through the richness for a bright finish.

Tip: For extra coconut flavor, swap half the vanilla wafers with toasted coconut cookies.

Cherry Cheesecake Icebox Cake

This no-bake dessert layers creamy cheesecake filling, tart cherry sauce, and graham crackers for a fuss-free treat that tastes like summer in every bite.

Ingredients:

• 2 cups heavy cream, cold
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 14 oz graham crackers (about 24 full sheets)
• 1 (21 oz) can cherry pie filling
• 1/4 tsp almond extract (optional)

Instructions:

1. In a large bowl, beat heavy cream with a hand mixer until stiff peaks form, about 3 minutes. Set aside.
2. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.
3. Stir almond extract (if using) into the cherry pie filling to enhance the fruit flavor.
4. In a 9×13″ baking dish, layer one-third of the graham crackers, breaking them to fit. Spread half the cream mixture over the crackers, then drizzle with half the cherry filling. Repeat layers, ending with a final layer of graham crackers on top.
5. Cover and refrigerate for at least 6 hours (or overnight) until crackers soften into a cake-like texture.

The magic happens in the fridge—those crisp graham crackers transform into tender layers that hold all that luscious cherry-cheesecake goodness.

Tip: For clean slices, dip your knife in hot water before cutting.

Chocolate Peanut Butter Icebox Cake

This no-bake dream layers rich chocolate wafers with fluffy peanut butter cream for a dessert that’s irresistibly creamy and requires zero oven time.

Ingredients:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup creamy peanut butter
• 1 (9-oz) package chocolate wafer cookies
• 1/4 cup mini chocolate chips (for garnish)

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the peanut butter until fully combined but still airy.
3. Spread a thin layer of the peanut butter cream in the bottom of an 8×8-inch dish. Arrange a single layer of chocolate wafers over the cream, breaking cookies to fit as needed.
4. Repeat layers (cream, cookies) until all ingredients are used, ending with cream. Sprinkle mini chocolate chips on top.
5. Cover and refrigerate for at least 6 hours (or overnight) until cookies soften into cake-like layers.

The magic? Those crisp wafers transform into melt-in-your-mouth layers while the peanut butter cream stays luxuriously light.

Tip: For extra decadence, drizzle with melted chocolate before serving.

Banana Pudding Icebox Cake

This no-bake dessert layers creamy pudding, ripe bananas, and vanilla wafers for a nostalgic treat that’s impossibly easy to make.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafers

Instructions:

1. In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the vanilla pudding mix and whisk for 2 minutes until thickened. Let stand 5 minutes.
2. In another bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until stiff peaks form (about 3–4 minutes). Gently fold the whipped cream into the pudding mixture until fully combined.
3. In a 9×13-inch dish, layer half the vanilla wafers, followed by half the banana slices, and half the pudding mixture. Repeat layers, ending with pudding.
4. Cover and refrigerate for at least 4 hours (or overnight) until the wafers soften into cake-like layers.

The magic happens in the fridge—the wafers absorb the pudding’s moisture, creating a melt-in-your-mouth texture that’s lighter than traditional banana pudding.

Tip: For extra flair, crush a few extra wafers and sprinkle them on top before serving.

Key Lime Pie Icebox Cake

This no-bake Key Lime Pie Icebox Cake is a dreamy, citrusy twist on the classic dessert—perfect for when you crave that tangy-sweet flavor without turning on the oven.

• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 1 tbsp key lime zest
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 (11 oz) box graham crackers
• 1/2 cup heavy cream
• 2 tbsp powdered sugar

1. In a large bowl, whisk together the sweetened condensed milk, key lime juice, and 1 tbsp key lime zest until smooth. Fold in the whipped topping until fully combined.
2. Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
3. Spread half of the lime mixture over the graham crackers, then repeat with another layer of crackers and the remaining filling. Top with a final layer of graham crackers.
4. In a separate bowl, whip the heavy cream and 2 tbsp powdered sugar to stiff peaks (about 3–4 minutes). Spread evenly over the top layer of graham crackers. Sprinkle with extra zest if desired.
5. Cover and refrigerate for at least 4 hours (or overnight) until the crackers soften into a cake-like texture.

The magic here? The graham crackers transform into tender layers while the lime filling stays luxuriously creamy—like a cross between pie and pudding.

Tip: For extra zing, swap 1 tbsp of the lime juice with lemon juice—it brightens the flavor without overpowering it.

Chocolate Hazelnut Icebox Cake

This no-bake dessert is a dreamy mix of creamy chocolate, toasted hazelnuts, and fluffy whipped cream—perfect for impressing guests with minimal effort.

Ingredients:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (9-oz) package chocolate wafer cookies
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1/3 cup toasted hazelnuts, finely chopped

Instructions:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer (about 1 tbsp) of chocolate-hazelnut spread onto each wafer cookie.
3. Arrange a single layer of cookies (spread-side up) in the bottom of an 8×8-inch baking dish. Top with 1/3 of the whipped cream, spreading evenly. Repeat layers twice, ending with whipped cream.
4. Sprinkle the top with chopped hazelnuts. Cover and refrigerate for at least 6 hours (or overnight) until cookies soften into cake-like layers.

The magic? Those crisp wafers transform into melt-in-your-mouth layers while the hazelnut crunch adds the perfect contrast.

Tip: For extra flair, drizzle with melted chocolate before serving.

Peach Cobbler Icebox Cake

This no-bake dessert layers juicy peaches, spiced cookies, and whipped cream for a fuss-free twist on classic cobbler—perfect for summer potlucks or lazy weekend treats.

Ingredients:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (14.5 oz) package cinnamon graham crackers (about 24 whole crackers)
• 3 cups sliced fresh peaches (about 4 medium peaches)
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes. Refrigerate.
2. Toss sliced peaches with brown sugar, cinnamon, and lemon juice in another bowl; let sit 10 minutes to macerate.
3. In a 9×13-inch dish, layer 1/3 of the graham crackers, breaking to fit. Spread half the whipped cream over top, then half the peaches. Repeat layers, ending with crackers.
4. Cover and chill at least 4 hours (or overnight) until crackers soften like cake layers.

The magic? Those cinnamon-kissed grahams absorb peach juices as they chill, turning tender while keeping their cozy cobbler flavor. Serve with extra peaches for a fresh crunch!

Tip: For a quicker version, use 2 cups thawed frozen peaches (drained) instead of fresh.

Vanilla Bean Icebox Cake

This no-bake stunner layers vanilla-speckled whipped cream and crisp graham crackers for a dessert that’s effortlessly elegant yet totally fuss-free.

Ingredients

• 2 cups heavy cream, chilled
• 1/3 cup powdered sugar
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1/4 tsp fine sea salt
• 14 oz graham crackers (about 24 full sheets)
• 1/2 cup chocolate shavings (optional, for garnish)

Instructions

1. In a large bowl, beat heavy cream, powdered sugar, vanilla seeds (or extract), and salt with a hand mixer on high until stiff peaks form, about 3 minutes.
2. Spread a thin layer of whipped cream (about 1/2 cup) on the bottom of an 8×8″ baking dish. Top with a single layer of graham crackers, breaking them as needed to fit.
3. Repeat layers—whipped cream, then graham crackers—until all ingredients are used, ending with whipped cream. Cover and refrigerate for at least 6 hours (or overnight) to soften the crackers.
4. Just before serving, sprinkle with chocolate shavings if using. Slice into squares.

The magic? Those humble graham crackers transform into a cake-like texture while keeping a hint of crunch at the edges.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Caramel Apple Icebox Cake

This no-bake Caramel Apple Icebox Cake is like autumn in every bite—creamy, spiced, and packed with layers of tender apples and caramel.

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 (14.4 oz) package graham crackers
• 3 medium Granny Smith apples, thinly sliced
• 1/2 cup caramel sauce (plus extra for drizzling)

1. In a large bowl, beat the heavy whipping cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp cinnamon until stiff peaks form.
2. Spread a thin layer of the whipped cream mixture in the bottom of a 9×13-inch dish. Top with a single layer of graham crackers, breaking them to fit as needed.
3. Spread half the remaining whipped cream over the graham crackers, then layer half the apple slices on top. Drizzle with 1/4 cup caramel sauce.
4. Repeat layers: graham crackers, remaining whipped cream, remaining apples, and another 1/4 cup caramel sauce. Cover and refrigerate for at least 4 hours (or overnight).
5. Before serving, drizzle with extra caramel sauce. Slice and enjoy cold!

The magic here? The graham crackers soften into cake-like layers while the apples stay crisp—a dreamy contrast. Tip: For extra warmth, sprinkle a pinch of cinnamon over the top just before serving.

Red Velvet Icebox Cake

This no-bake stunner layers rich red velvet cookies with fluffy whipped cream for a dessert that’s as easy as it is eye-catching.

Ingredients:

• 1 (14-oz) package red velvet sandwich cookies (like Oreo Red Velvet)
• 3 cups heavy cream, chilled
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder (for dusting)

Instructions:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of whipped cream (about 1/2 cup) on the bottom of a 9×13-inch baking dish to prevent sticking.
3. Arrange a single layer of red velvet cookies over the cream, breaking a few to fill gaps. Top with 1 cup whipped cream, spreading evenly. Repeat layers (cookies + cream) 3 more times, ending with whipped cream.
4. Cover and refrigerate for at least 6 hours (or overnight) until cookies soften into cake-like layers.
5. Just before serving, dust the top with cocoa powder using a fine-mesh sieve.

The magic? Those cookies transform into moist cake layers while the cream sets into a velvety frosting—no oven required!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Conclusion

With 20 no-bake icebox cake recipes, this roundup is your ticket to effortless summer desserts! Whether you crave classic flavors or creative twists, there’s something here for every sweet tooth. Try a recipe (or three!), then let us know your favorite in the comments. Loved this list? Share the sweetness—pin it on Pinterest for later!