These impressive looking no-cook individual Chocolate Raspberry Icebox Cakes are so simple to make and so delicious you’ll find yourself coming up with reasons to make them, like Mother’s Day, birthdays, or just because you need a dessert treat!
These are somewhat of a cross between a raspberry Oreo cookie and an ice cream sandwich. Doesn’t that sound drool worthy!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Make ahead fancy restaurant cakes
These are like fancy restaurant desserts because they’re little individual cakes.
The fact that they’re prepped up to one day before serving means that you don’t have to spend time making them at the last-minute!
I first made and posted these icebox cakes back in 2010 for Mother’s Day, but I’ve been making these for years, and it’s a recipe my mom taught me from when I was a kid.
I decided that I needed to revisit them. They are so good and so much fun!
I have switched up the original posted recipe a little bit. I made them even easier to make, and a little bit easier to eat.
I decided that they were actually prettier without the whipped cream all around, so I left that off, both making them more aesthetically pleasing and easier to make. I also decided to swap the fresh raspberries inside for raspberry jam, thus making them easier to eat and to make.
All in all, I’m super pleased with the changes, and I just think these are so impressive that you’ll want to make them for every holiday.
These are Perfect for Mother’s Day. Dad and the kids can totally make these as a surprise for mom! She’ll love them!
My mom’s version
My mom used to make similar Icebox cakes, but with Nilla Wafers when I was a kid.
Tips for making the icebox cakes
I like to cover them in the fridge with an inverted bowl so that they are safe from being knocked over or having something spilled on them.
I recently got an immersion blender as a gift, and it has a whisk attachment. It made these so easy to make, whipping up the cream in the cup that came with the immersion blender. I totally love it and highly recommend it for making short work of any whipping project. Grab one for yourself with my Amazon affiliate link here.
Nabisco has recently stopped making their famous wafer cookies. But, really, any chocolate wafer type cookie will work here. You can also try Nilla Wafers like my mom made.
King Arthur recently posted a recipe to make your own chocolate wafer cookies.
You could also use Oreo cookies and just eat or scrape the filling out.
A box of Nabisco Famous Chocolate Wafers was a 9-ounce package, and contained about 40 cookies. That makes 5 of these cakes.
I have noticed that lately many of the cookies are broken in the package.
It’s ok if you use some of the broken cookies in your cake stacks, you really won’t notice the broken parts inside the stacks. Save the unbroken ones for the top and the bottom cookies.
And, you may consider buying two boxes if you want more unbroken ones. But, if you look closely at the photos you may see that I’ve used some broken ones in here as well. Just be careful when pulling out the cookies so you get both parts of the same cookie.
And, I totally cheated with my leftovers and simply made a broken cookie trifle using the same ingredients but just inside a glass container. Still just as tasty, just not as individual and pretty.
Visual guide to stacking the cakes
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Chocolate Raspberry Icebox Cakes Recipe
Chocolate Raspberry Icebox Cakes
- 1/3 cup chilled heavy cream
- ½ teaspoon sugar
- 1/8 teaspoon vanilla
- 5 chocolate wafers such as Nabisco Famous
- ½ tablespoon seedless raspberry jam
- Whip the cream with the sugar and vanilla in a deep bowl with an electric mixer until it just holds stiff peaks.
- Spread about ½ tablespoon whipped cream one of the chocolate wafers.
- Top it with a second cookie, and another ½ tablespoon whipped cream.
- Top the stack with a third cookie, ½ tablespoon cream, about ½ tablespoon raspberry jam, and another ½ tablespoon whipped cream.
- Top the stack with a fourth cookie and a ½ tablespoon cream.
- Top the stack with a fifth cookie, and spoon a dollop of whipped cream on top of the stack, place a fresh raspberry on top as a garnish.
- Cover and chill at least 4 hours or overnight (cookies will soften).
Cakes can chill up to 1 day.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.