Description
A simple no-bake icebox cake featuring layers of salty Ritz crackers, a sweet cream cheese filling, and a rich homemade salted caramel sauce.
Ingredients
For the Filling and Assembly:
16 oz cream cheese, two blocks, at room temperature
1 cup granulated sugar
3/4 cup heavy cream
1 pinch of salt
1/2 teaspoon vanilla extract
48 Ritz Crackers
Whipped cream, for garnish
For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1 teaspoon sea salt
3/4 cup heavy cream
3 tbsp butter
1 teaspoon vanilla extract
Instructions
- Step 1: Line an 8×8 glass baking dish with plastic wrap, leaving some overhang on the sides to make lifting easier later. Set aside.
- Step 2: To make the salted caramel sauce, combine 1 cup of granulated sugar and the water in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the sugar has melted and turned a deep amber color.
- Step 3: Carefully whisk in the sea salt and 3/4 cup of heavy cream. The mixture will bubble up aggressively at first. Continue whisking until the sauce is smooth.
- Step 4: Remove the sauce from the heat and stir in the butter and 1 teaspoon of vanilla extract until fully combined. Set aside to cool.
- Step 5: To make the filling, combine the room temperature cream cheese and 1 cup of granulated sugar in a large bowl. Mix with an electric mixer until smooth and free of lumps.
- Step 6: Add 3/4 cup of heavy cream, the pinch of salt, and 1/2 teaspoon of vanilla extract to the cream cheese mixture. Whip on high speed until the mixture is thick, fluffy, and holds stiff peaks, about 3 minutes.
- Step 7: To assemble the cake, arrange 16 Ritz crackers in a single layer on the bottom of the prepared baking dish.
- Step 8: Spread 1/3 of the cream cheese mixture evenly over the crackers, then drizzle with 1/3 cup of the cooled caramel sauce.
- Step 9: Repeat the layers again: a layer of 16 crackers, another 1/3 of the cream cheese mixture, and another 1/3 cup of caramel sauce.
- Step 10: Create the final layer with the remaining 16 crackers and top with the last 1/3 of the cream cheese mixture, spreading it to the edges.
- Step 11: Cover the dish with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the crackers to soften.
- Step 12: To serve, lift the cake out of the dish using the plastic wrap overhang. Cut into 9 squares and top each piece with whipped cream and a drizzle of the remaining caramel sauce.
Notes
Using cream cheese at room temperature is crucial for a smooth, lump-free filling.
The cake requires at least 12 hours of chilling time for the crackers to soften and the flavors to fully meld together.
You will use 2/3 cup of the homemade caramel sauce for layering; reserve the rest for garnishing when you serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American