If you’re not in the mood to turn on the oven, here’s a cool, no-bake dessert you can make quickly: Ice Box Raspberry Chocolate Chip Cheesecake. Ice box desserts are a delight—layers of crackers or wafers and a creamy filling that soften into a cake-like texture as they chill. I’ve always loved them, and the name “ice box” still charms me.

My first memory of a classic layered ice box dessert came from childhood: graham crackers layered with pudding that softened into something like cake. Later in college I discovered a similar family favorite—thin chocolate wafers layered with sweetened whipped cream. I remember my friend’s mother slicing a log of that dessert and revealing a creamy, cakey center. It felt like a small magic trick and left a big impression.

I decided to riff on that idea and make a cheesecake-style version using a whipped cream–cream cheese filling with chocolate chips. Once the filling sets, it resembles a no-bake cheesecake—creamy and stable enough to stack between wafers. I layered the filling with fresh raspberries (halved so they sit nicely in the stacks) and the result was bright, pretty, and easy to assemble.

Because the cookies aren’t fully encased in filling, they soften but maintain some texture. The filling is thicker than the classic whipped-cream-only version, so wafers stay a bit firmer and the mini chocolate chips add pleasant bite. My family loved the chips; personally, I may use shaved chocolate next time for a softer, more even chocolate flavor.

This dessert comes together quickly once the filling is mixed and the berries are halved. It’s a great make-ahead choice since it needs several hours in the refrigerator for the wafers to soften. Make a dozen or more small stacks for a weeknight treat or a larger gathering—rows of little cheesecake stacks, each topped with a raspberry and a sprig of mint, look elegant on a platter.

Ice Box Raspberry Chocolate Chip Cheesecake

This dessert is easy to adapt to your taste. Notes below offer a few variations to make it your own.

Ingredients

• 1 1/2 to 2 cups heavy cream or heavy whipping cream (see notes)
• 1 8-ounce block cream cheese (Philadelphia recommended)
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips or shaved chocolate
• 1 box Famous Chocolate Wafers
• Two pints fresh raspberries (about 56 raspberries for filling and garnish)
• Fresh mint for garnish

Instructions

1. Whip the heavy cream in a large bowl with a mixer until stiff peaks form.
2. In a separate bowl, use a hand mixer to soften the cream cheese, about 30 seconds.
3. Add sugar, salt, and vanilla to the cream cheese and beat until fully combined and smooth. Rub a small amount between your fingers to ensure the sugar has dissolved and there’s no grittiness.
4. Fold the whipped cream into the cream cheese mixture, then mix until fully combined and fluffy.
5. Fold in the mini chocolate chips or shaved chocolate.
6. Line a sheet pan with parchment or waxed paper. Arrange stacks of three wafers spaced across the pan so they’re ready for filling—this is helpful if you have broken wafers and want to plan which stacks to use them in.
7. Cut raspberries in half. You’ll need six halves per stack. Reserve whole berries for garnish or extra servings.
8. For easy filling, put the mixture into a sturdy zip-top bag and snip a corner, or use a piping tip. Alternatively, spread filling with a spoon, spatula, or butter knife.
9. Pipe or spread a generous dollop of filling onto a wafer, covering as much surface as possible; areas not touching filling will remain firmer.
10. Press three raspberry halves, cut side down, into the filling. Pipe a small dab of filling in the center of the berries to “glue” the next wafer in place.
11. Gently press a second wafer on top and repeat the filling, berries, and “glue” step for the next layer.
12. Top with a final wafer, then garnish with extra filling, a whole raspberry, and a mint leaf if desired.
13. Refrigerate for 4 to 6 hours before serving. Use a spatula to lift the individual stacks from the sheet pan.

Notes

*Store the stacks refrigerated up to 3 days; they’re best on day 1 or 2.

*I used 1 1/2 cups heavy cream in the photos. Using 2 cups will give the wafers more moisture and a softer set.

*For a fuller look, make an extra batch of lightly sweetened whipped cream and completely cover each stack for a classic icebox presentation. Garnish with chocolate shavings and raspberries.

*To add an adult touch, stir a splash of Framboise or Chambord into the filling or drizzle a little on the plate before serving.

*Ensure raspberries are thoroughly dry before assembling; excess moisture can cause weeping after cutting the berries.

*If your berries are tart, dust each stack with powdered sugar just before serving for extra sweetness and a pretty finish.

*Mini chocolate chips can stay firmer when chilled. If you prefer a softer chocolate texture, use shavings, pulse chips in a food processor, or omit chips and sprinkle shavings between layers.

*Don’t worry about broken wafers. Pair halves where possible and reserve whole wafers for the tops. The filling will help hold broken pieces together.

Filling adapted from a whipped cream–cream cheese frosting recipe. The Merchant Baker Copyright © 2015

Color me impressed—this chilled, no-bake cheesecake treat is simple, adaptable, and makes a lovely dessert for warm evenings or gatherings.