No Bake Cranberry & Ginger Cookie Ice Box Cake

No Bake Cranberry & Ginger Cookie Ice Box Cake {Beard and Bonnet}

Let’s talk dessert. I don’t want to talk about a dessert that has to bake in the oven, or one that has a bazillion steps. I want to talk about a dessert that is easy to prep, likes to chill out in the freezer, and will still wow taste buds whether it’s Thanksgiving, Christmas, or a birthday. Let’s talk about this festive No Bake Cranberry & Ginger Cookie Ice Box Cake!!

No Bake Cranberry & Ginger Cookie Ice Box Cake {Beard and Bonnet}

Today I am skipping the holiday talk and sharing this scrumptious cake in celebration of my daughter’s 13th birthday on Saturday! It’s hard for me to wrap my head around the fact that Eliza is a teenager – it still feels like yesterday I was in the hospital watching the Thanksgiving Day parade on TV waiting to finally meet her. I was nervous, scared, and honestly had no idea what I was in for.

No Bake Cranberry & Ginger Cookie Ice Box Cake {Beard and Bonnet}

Time flies and that kiddo and I have been through an awful lot together in the past 13 years; she has taught me more than anyone else I have ever known. Her compassion for others melts my heart and makes me so proud! Just a few months ago she made me pull the car over so that she could help an elderly woman in a wheel chair cross a busy intersection. I just kept thinking to myself – ‘I don’t know many kids who would have even noticed the woman struggling much less demanded that their parents pull over so that they could help.’

No Bake Cranberry & Ginger Cookie Ice Box Cake {Beard and Bonnet}

This cake is her favorite and she pretty much devoured this one in a single weekend while giggling on the phone and listening to One Direction. I am terrified that I will blink again and she will be leaving for college…at least between now and then I can make plenty of these cakes for her and she will sit down long enough to eat a few slices and dish with me about her life.

No Bake Cranberry & Ginger Cookie Ice Box Cake {Beard and Bonnet}



  • Author: Beard And Bonnet
  • Yield: 8-10 1x


  • melted coconut oil for greasing pan
  • 5 tablespoons vegan butter, melted
  • 1 1/2 cups gluten free ginger snap cookie crumbs (I used Trader Joe’s brand)
  • 2 tablespoons brown sugar
  • 1/8 teaspoon kosher salt
  • 2 1/2 cups raw cashews, soaked in water for 46 hours, drained, and rinsed well
  • 3/4 cup prepared cranberry sauce
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup honey
  • 1 cup fresh cranberries


  • 1/2 cup shredded sweetened coconut, optional


  1. Lightly grease the bottoms and sides of an 8-inch spring form pan with coconut oil and set aside.
  2. Combine the melted butter, ginger cookie crumbs, brown sugar, and salt in mixing bowl and stir until completely combined. Pour the mixture into the prepared spring form pan and press the mixture firmly into the bottom of the pan in an even layer. Place the pan in the freezer for approximately 20 minutes for the crust to firm up.
  3. In the bowl of a food processor fitted with the “S” blade combine the cashews, cranberry sauce, orange juice, honey, and fresh cranberries. Process for 5-7 minutes until completely smooth. Pour the filling over the chilled crust and spread the top into an even layer. Gently tap the pan against the counter to release any air bubbles in the filling, cover with foil, and freeze for 8 hours or overnight.
  4. minutes before serving transfer the cake from the freezer to the refrigerator to thaw slightly. Before serving sprinkle with sweetened coconut if desired, remove the cake from the pan and slice to serve.


Prep time does not include the time it takes to freeze the cake.
For any leftover cake – wrap tightly and store in the freezer.

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  1. Gaby November 21, 2014 at 7:57 am

    This looks amazing and so beautiful!!!

    1. Meg November 22, 2014 at 5:48 pm

      Thank you so much Gaby!

  2. Sue|theviewfromgreatisland November 21, 2014 at 8:07 am

    I think this looks so good, I might have to make a last minute change in my pie making plans!

    1. Meg November 22, 2014 at 5:47 pm

      Thank you Sue, you are so sweet! I hope you enjoy it as much as we do:)

  3. Carolyn November 21, 2014 at 8:33 am

    This is stunning, Meg! I would love to make a low carb version of this.

    1. Meg November 22, 2014 at 5:47 pm

      Carolyn, I bet that would be AMAZING! Let me know how it works out for you if you give it a try 🙂

  4. Alice @ Hip Foodie Mom November 21, 2014 at 2:31 pm

    Meg, this ice box cake is gorgeous!! Happy Birthday to your daughter, Eliza. . she sounds like an amazing young woman! 🙂 We need more of those out in the world!!

    1. Meg November 22, 2014 at 5:46 pm

      Thank you Alice!! She really is a great kid and we are so very proud of her.

  5. Jessica DeMarra November 22, 2014 at 6:09 am

    How dreamy. I love the wispy white coconut over a perfectly pink cake. Ginger is my favourite holiday flavour with cranberry in a close second. Normally I do not like frozen desserts in the winter (it is just too darn cold) but I will just have to put on a double layer of bathrobes and dig into this one!

    1. Meg November 22, 2014 at 5:45 pm

      Jessica, thank you so much!! I promise it is totally worth doubling up on the bathrobes for a slice;)

    1. Meg November 22, 2014 at 5:42 pm

      Thank you so much Jocelyn!!

  6. Darla November 23, 2014 at 3:27 pm

    This looks so tasty and refreshing. I would love to make this, but have a couple of questions. How long should it be out of the fridge prior to slicing? (instructions do not specify how many minutes) And should leftovers (assuming there will be any!) be frozen or refrigerated? Thank you so much, and great job raising a caring daughter.
    Happy birthday to her….she shares a birthday with my oldest daughter!

    1. Meg November 23, 2014 at 5:05 pm

      Happy birthday to your sweet daughter too Darla!! I am so glad you pointed this out, I originally put those instructions for cutting the cake in, but for some reason the time is missing from the post. I have updated the recipe for you, but 30 minutes in the refrigerator should be enough for you to be able to slice the cake easily and store any remaining cake covered in the freezer. Have a great Thanksgiving!

  7. Tessa | Salted Plains November 24, 2014 at 12:08 pm

    What a beautiful cake!! I love the make ahead, no oven factor for the holidays too. Brilliant!

  8. Kate @ ¡Hola! Jalapeño November 25, 2014 at 7:54 am

    This is simply gorgeous! I love cranberry anything so I am absolutely giving this one a try. Happy Birthday to your daughter too!

  9. Avi Harper December 3, 2014 at 5:31 am

    This looks delicious, just like any other recipes you have , which makes it hard to choose which dessert to make for tomorrow…
    The cranberry sauce, is it the canned one, or it’s made from scratch?

    1. Meg December 3, 2014 at 7:36 am

      Thank you so much Avi, you can use either actually. If you have homemade its great in this cake – unless yours have a savor or spicy vibe. Canned is just way more convenient 🙂

  10. Deanna December 3, 2014 at 8:27 am

    I want to make this for a cocktail party, how long can it stay Out of the freezer for people to serve themselves

    1. Meg December 3, 2014 at 12:26 pm

      After the 30 minutes in the fridge you couls slice the cake into individual slices and it should be OK for about 25-30 minutes as long as the room isn’t too hot.

  11. jan November 25, 2015 at 10:23 am

    Hi, Meg,
    I plan to try this delicious recipe, however, my daughter is allergic to cashews.
    Is there a substitute?
    Thanks so much 🙂

    1. Meg November 25, 2015 at 10:30 am

      Hi Jan, you could try substituting raw, soaked macadamia nuts for the cashews. I have never tried it myself, but I feel positive it will be delicious 🙂 Happy holidays!


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