Raspberry Cheesecake Icebox Cake

Classic icebox cake gets a major upgrade with homemade raspberry compote and a decadent cheesecake filling! This easy, no-bake treat is perfect for your summer celebrations and potlucks!

Yield: 1 9x13

Ingredients

  • 12 ounces raspberries, fresh or frozen
  • 4 tablespoons granulated sugar
  • 1 teaspoon lime juice
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon lemon zest
  • 1 1/4 cup powdered sugar, divided
  • 2 1/2 teaspoons vanilla extract, divided
  • 4 cups heavy cream, divided
  • 22-24 graham cracker sheets, (about 3 sleeves)
  • 1 tablespoon orange flavored liqueur, (optional)
  • 6 ounces fresh raspberries, for topping

Directions

  1. To make the raspberry compote, toss 12 ounces raspberries with granulated sugar and lemon juice in a 10-inch Farberware® PURECOOK™ Ceramic Nonstick Skillet and cook over medium heat for 6 minutes, or until berries start to bubble and release their juices. Reduce heat to medium-low and simmer berries for 10-12 minutes, until berries are thick and syrupy. Remove from heat and strain immediately, pressing as much juice through as you can. Refrigerate compote until completely cool and ready to assemble cake.
  2. In the bowl of an electric mixer, cream cream cheese and lemon zest on medium speed for 3- 5 minutes. Add 1/2 teaspoon vanilla extract and 1/4 cup powdered sugar and continue to mix on medium-high until light and fluffy, scraping down the bowl as necessary. Transfer to a large mixing bowl and stir in chilled raspberry compote.
  3. In the bowl of an electric mixer, whip 3 cups of heavy cream on medium speed until it starts getting some body. Add 1 and 1/2 teaspoons vanilla extract and 3/4 cup powdered sugar and continue whipping until stiff. Spread a very thin layer of whipped cream on the bottom of a Farberware® 9x13-inch rectangular cake pan (this is just so the graham crackers have something to adhere to) and set aside.
  4. Mix a third of the whipped cream into the raspberry cream cheese mixture to lighten it and combine the two. Fold in the remaining whipped cream.
  5. Place the first layer of graham crackers in the baking pan, breaking a few if needed to make them fit. Each layer normally fits about 7 sheets of graham crackers plus a few extra pieces to fill in the gaps. Spread 1/3 of the raspberry filling on top. Repeat with a second layer of graham crackers and another 1/3 of the raspberry filling. Top with a third layer of graham crackers and spread remaining raspberry filling on top. Cover and refrigerate overnight.
  6. When ready to serve, whip remaining cup of heavy cream with 1/2 teaspoon vanilla extract, orange flavored liqueur and 1/4 cup powdered sugar until soft peaks form and gently spread on top of cake. Garnish with fresh raspberries and serve.