Salted Caramel Icebox Cake


  • 48 ritz crackers
  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup salted caramel sauce, divided
  • Whipped cream, for garnish (optional)


  1. Grease an 8×8-inch baking dish with non-stick cooking spray and set aside.
  2. In a large bowl, beat the cream cheese and sugar with an electric mixer on medium until smooth.
  3. Add heavy cream and vanilla, and beat until stiff peaks form, about 3-5 minutes.
  4. Arrange an even layer of crackers over the bottom of the baking dish. Top the crackers with 1/3 cream cheese mixture, then, drizzle 1/3 caramel sauce over the top.
  5. Repeat with another layer of crackers, 1/3 cream cheese mixture, another 1/3 of the caramel sauce, another layer of crackers, and remaining cream cheese mixture.
  6. Cover and chill in refrigerator until set, at least 4 hours, preferably overnight.
  7. Once chilled, cut into squares and top with additional whipped cream and caramel sauce, if desired. Enjoy!

Recipe adapted from Lauren’s Latest

Similar Posts