No-Bake Icebox Cakes
Give your oven a break and let your fridge do the work! We challenged the country's top pastry pros to layer cookies and cream and their sweet (and salty!) things to create the prettiest, tastiest no-bake icebox cakes. Who says you can't have your cake and chill out, too?
Dorie Greenspan's Mocha Buttercream Icebox Cake
"When a dessert is more of an arts and crafts project than it is baking, you can play around. Go ahead and change the number of layers, make the cake a square instead of a rectangle, add a little spice to the frosting." -- Dorie Greenspan, author of Baking Chez Moi
Dominique Ansel's No-Bake Blueberry Coconut Cake
"I've loved wafer cookies since I was a kid. I always separated them and ate the cream first. And coconut is one of my favorite flavors. It's great with so many types of fruit, like the blueberries here." -- Dominique Ansel, owner of Dominique Ansel Bakery in NYC, author of Dominique Ansel: The Secret Recipes
Christina Tosi's Ritz Cracker Icebox Cake
"After trying out some classic icebox cakes, I started to think, if you're using a cookie--why not a cracker? I like that salty-sweet flavor profile. Ritz Crackers have a buttery, salty taste that balances the fruity filling really well." -- Christina Tosi, owner of Momofuku Milk Bar in NYC and Toronto, author of Milk Bar Life
Joanne Chang's S'mores Icebox Cake
"S'mores is the perfect flavor combination for an icebox cake. I love the way the graham crackers soften in the chocolate cream--they almost become cakey. But the burnt marshmallow really makes this. I broil the marshmallows and put them on top just before serving." -- Joanne Chang, owner of Flour Bakery in Boston, author of Baking with Less Sugar
Michael Laiskonis's Strawberry Cream Cheese Charlotte
"My cake is like a refined version of a no-bake cheesecake--the filling is light and airy, and the citrus gives it complexity. You can use other berries and add your favorite fresh herbs, like raspberries with mint or tarragon. It's a way to make this cake your own." -- Michael Laiskonis, Creative Director, Institute of Culinary Education, NYC
