When your refrigerator becomes the key to making an amazing dessert, you have to give credit where credit is due. This palace-worthy, Fridge Queen Cake is a royal way to turn any day into a bright, summer-fresh experience! This slice of majesty is packed with juicy, ripe blackberries smoothly blended with tangy cream cheese and cool, creamy whipping cream, all layered and reigning atop a sweet, crunchy-soft graham cracker crust. Just pop this exquisite Fridge Queen Cake into the icebox (aka your freezer) for a bit and create a glorious new monarchy of deliciousness all for yourself! All hail the Queen!

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  • 2 cups whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) jar blackberry spread
  • 10 ounces fresh blackberries, plus more, to taste, for garnish
  • 18 graham cracker rectangles
  • mint leaves, to taste, for garnish
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Step 1 –Line an 8×8-inch square pan with aluminum foil.

Step 2 –In a medium mixing bowl, add the whipping cream and beat with an electric mixer on medium-high speed until stiff peaks form.

Step 3 –In a large mixing bowl, add the cream cheese and beat with an electric mixer on medium-high speed until smooth.

Step 4 –Add the blackberry spread to the cream cheese and beat on low speed until just combined.

Step 5 –Add 1/2 of the whipped cream and 10 ounces of the fresh blackberries to the cream cheese mixture and fold together with a spatula.

Step 6 –Lay 6 of the graham crackers along the bottom of the prepared pan, ensuring the bottom of the pan is covered with the graham crackers.

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Step 7 –Spread 1/3 of the cream cheese mixture over the top of the graham cracker layer.

Step 8 –Repeat the layers twice, taking care to spread each layer evenly.

Step 9 –Top the cake with the remaining whipped cream.

Step 10 –Cover the pan and transfer it to the freezer until firm, at least 4 hours and up to 24 hours.

Step 11 –Garnish the cake with the extra blackberries and the mint.

Step 12 –Serve.