Raspberry Icebox Cake

Slice of Raspberry Icebox Cake with drizzle of peanut butter
This Raspberry Icebox Cake is a healthy twist on a refreshing Summer classic! We blended our signature Raspberry Jam with creamy yogurt and layered it up with lots of graham crackers to create a deliciously moist cake-like texture. The perfect lightened-up dessert for those warm-weather days! 


  • 1/3 cup Spread The Love® Raspberry Artisan Jam
  • 1 ½ cups fresh raspberries
  • 1 tsp. vanilla extract
  • 1 ½ cups + 1 cup unsweetened dairy-free yogurt, divided
  • 1 can coconut milk
  • 12-13 graham cracker sheets


  • 8x8 baking dish


  • Step 1 -
    Add the raspberry jam, raspberries and vanilla extract to a medium bowl and mash with a fork until you have a smooth jam-like consistency.
  • Step 2 -
    Scoop the thick cream off the top of the canned coconut milk and add to the bowl. Reserve the liquid in the fridge to use in smoothies or baking.
  • Step 3 -
    Add the 1 ½ cups of yogurt to the mixture and stir until evenly incorporated
  • Step 4 -
    Line the bottom of your 8x8 baking dish with a layer of graham crackers, breaking them as needed to fill in empty sections.
  • Step 5 -
    Spread half of the raspberry yogurt mixture on top, followed by another layer of graham crackers, and then the remainder of the yogurt mixture.
  • Step 6 -
    Add one more layer of graham crackers, then spread with one cup of plain yogurt on top.
  • Step 7 -
    Cover and chill in the fridge for 4-6 hours, or overnight so the graham crackers have time to soften.
  • Step 8 -
    When ready to serve, top with banana slices, fresh berries, granola, or drizzle with Spread The Love® NAKED Organic Peanut Butter!
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