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Is there anything better than cheesecake?

The answer is yes. One this easy. Almost everything in this recipe is pre-packaged which makes compilation a breeze–simply refrigerate for six hours to make sure the flavors are at their finest.

How to Make It

Difficulty: Easy

Overall Time: 6 hrs 35 min

Prep Time: 35 min

Cook Time: 6 hrs to chill

Serves: 6 to 8



  • 1 pkg (250 g) Philadelphia-style cream cheese, at room temperature
  • 1 cup icing sugar
  • Seeds from 1 vanilla bean
  • 1 cup 35% cream
  • 1 pkg (6 oz/ 170 g) raspberries
  • 7 large rectangular graham cracker wafers (about ⅓ a sleeve of a standard package)


  • 1 cup 35% cream
  • 1 tbsp icing sugar
  • 1 pkg (6 oz/ 170 g) raspberries
  • 3 tbsp raw, shelled pistachios, very finely chopped
  • Fresh rose petals, optional
  1. Lightly oil a 9×5-inch baking pan. Line with plastic wrap, overhanging edges on all sides.
  2. Combine cream cheese with icing sugar and vanilla seeds in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides halfway through until mixture is very smooth, about 2 to 3 minutes. Then, add the cream. Return to medium speed until mixture is thick and resembles frosting, approximately 3 to 4 minutes. Remove bowl from mixer and gently fold in raspberries. Set aside.
  3. Following the perforated lines, break each graham cracker into 4 pieces. Spread one-fourth of cream-mixture over the bottom of the prepared pan using a spoon or an offset spatula to evenly fill, pressing down raspberries, if needed. Arrange a single layer of graham crackers overtop (you should have three rows of three crackers). Spoon over another one-fourth of cream mixture, then another layer of crackers. Repeat layering one more time. Spoon over remaining one-fourth of cream mixture, smoothing top. Fold over plastic wrap edges to completely cover. Refrigerate until crackers are tender when pierced with a skewer, at least 6 hours, preferably overnight.
  4. To garnish, unwrap plastic edges. Invert baking pan onto a plate and remove pan, gently pulling plastic wrap downwards to help with unmolding, if needed. Discard plastic wrap. Whisk cream with icing sugar in a medium bowl until soft peaks form, about 2 minutes. Spread the cream over the sides and top of the cake. Using a small offset spatula, making a pulling motion upwards along the sides to decorate with vertical lines (optional). Sprinkle top with raspberries, pistachios, and rose petals, if using. Serve immediately.
Cheesecake Icebox Cake with Raspberries and Pistachios Recipe by Casa de Suna
Cheesecake Icebox Cake with Raspberries and Pistachios Recipe by Casa de Suna; fourth of july

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